Pumpkin tea bread

Yield: 1 Servings

Measure Ingredient
½ cup Oil
½ cup Sugar
½ cup Brown sugar
2 Beaten eggs
1 cup Canned pumpkin
1½ cup Sifted flour
½ teaspoon Salt
½ teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Soda
1 cup Chopped walnuts

Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in crock pot. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2½ - 3 ½ hours. No fair peeking until last hour.

Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland <kirkland@...> on Dec 27, 1997

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