It’s starting to get into the season for fall holiday things and one of the big traditional standbys for this time of year is pumpkin. It starts with pumpkin pie and goes on from there. It’s interesting how many things people make with Pumpkin. Recently my wife discovered a pumpkin cookie recipe that we liked at lot (good thing we liked ‘em too!)
Anyway, this pumpkin nut loaf strikes me as the natural next step from pumpkin cookies.
Mix 2 cups of all-pupose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, a teaspoon of salt and a teaspoon and a half of pumpkin pie spice.
Beat two eggs, 1 1/4 cups pumpkin, a cup of sugar, half a can of evaporated milk (NOT to be confused with sweetened condensed milk! They’re different animals entirely.) and 2 tablespoons of oil in a larger mixer bowl until blended.
Add the flour mixture and a half cup of chopped nuts and mix just until it’s evenly moistened. Pour it into a greased 9 x 5 loaf pan and bake at 350 for about an hour or until it passes the toothpick test then remove it from the oven and cool in the pan for 10 minutes before taking it out and putting it on a wire rack to finish cooling.
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