posted by Becky 08-23-101 2:20 PM
Pumpkin-Nut Bread
3 c. Gold Medal all-purpose flour* or whole wheat flour
2 c. sugar (can use 1 c.)
1/2 c. coarsely chopped nuts
1/2 c. raisins, if desired
2/3 c. vegetable oil
2 tsp. baking soda
1 tsp. salt (omit)
2 tsp. ground cinnamon
1 tsp. ground cloves (I omit)
1/2 tsp. baking powder
4 eggs
1 (16 oz.) can pumpkin
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 x 3-inch or 8 1/2 x 4 1/2 x 2 1/2-inches.
Beat all ingredients in large bowl on low speed, scraping bowl constantly 30 seconds. Beat on medium speed, scraping bowl frequently 45 seconds. Pour into pans. Bake until wooden pick inserted halfway between center and side comes out clean, 50 to 60 minutes. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Makes 2 loaves.
Pumpkin-Nut Muffins: Grease bottoms only of medium muffin cups, 2 1/2 x 1 1/4-inches.
Fill cups about 3/4 full. Bake until tops spring back when touched lightly, 20 to 25 minutes. Serve warm.
Makes 2 to 2 1/2 dozen muffins.
Applesauce-Nut Bread or Muffins: Substitute 1 can (16 ounces) applesauce (about 2 cups) for the pumpkin.
Banana-Nut Bread or Muffins: Omit cinnamon and cloves. Substitute 2 cups mashed bananas (about 5 medium) for the pumpkin.
Carrot-Nut Bread or Muffins: Substitute 3 cups shredded carrots (about 6 medium) for the pumpkin. May add 8 ounces crushed pineapple, don't drain.
Zucchini-Nut Bread or Muffins: Substitute 3 cups shredded zucchini (about 3 medium) for the pumpkin.
*If using self-rising flour, omit baking soda, salt and baking powder.
Note: Unbleached flour can be used in this recipe.
For 1 loaf or about 12 muffins divide amounts of ingredients into halves.
High altitude directions (3500 to 6500 feet): For all-purpose, whole wheat or unbleached flour, heat oven to 375 degrees. Do not use 8 1/2-inch loaf pans. For Pumpkin-Nut, Banana-Nut or Carrot-Nut bread or muffins, decrease sugar to 1 3/4 cups. For Applesauce-Nut Bread or muffins, decrease sugar to 1 1/2 cups. For Zucchini-Nut bread or muffins, decrease sugar to 1 3/4 cups and baking soda to 1 1/2 teaspoons. For self-rising flour, not recommended for use.
Microwave Directions: Generously grease 10-cup microwavable ring dish or 12 cup microwavable Bundt cake dish; coat with corn flake crumbs or graham cracker crumbs. Divide amounts of ingredients into halves. Pour into dish. Cover with waxed paper and microwave on inverted microwavable dinner plate on Medium-high (70%) 5 minutes; rotate dish 1/2 turn. Microwave until top of bread is almost dry and springs back when touched lightly, 5 to 7 minutes longer. Cool on flat, heatproof surface 10 minutes (not on wire rack). Invert on heatproof serving plate. Cool completely. Makes 1 ring.