Pumpkin-Pine Nut Bread

"A twist on plain old pumpkin bread. From a Pueblo Indian recipe."
 
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photo by Engrossed photo by Engrossed
photo by Engrossed
photo by Engrossed photo by Engrossed
Ready In:
1hr 15mins
Ingredients:
10
Yields:
1 loaf
Serves:
8
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ingredients

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directions

  • Pre-heat oven to 350ºF.
  • Coat a 9 x 5-inch loaf pan with non-stick cooking spray (or grease pan with shortening).
  • In a mixing bowl, combine all ingredients.
  • Place batter in prepared pan and bake about 1 hour, or until knife inserted in in bread comes out clean.
  • Cool on wire rack 10 minutes and remove from pan. Cool completely before slicing.

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Reviews

  1. WONDERFUL! I made this with whole wheat flour and subbed 1/2 cup Splenda granular and 2Tbsp Splenda brown sugar blend for the sugar. This is probably the first recipe I've actually used pine nuts in because I'm not a big fan of them but I did like them in this. This turned out very soft and buttery tasting with nice spice flavors. Slices of it lasted quite awhile in a ziploc bag. Made for the Potluck tag game. Freddy Cat says thanks for the GREAT recipe mikekey!
     
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Tweaks

  1. WONDERFUL! I made this with whole wheat flour and subbed 1/2 cup Splenda granular and 2Tbsp Splenda brown sugar blend for the sugar. This is probably the first recipe I've actually used pine nuts in because I'm not a big fan of them but I did like them in this. This turned out very soft and buttery tasting with nice spice flavors. Slices of it lasted quite awhile in a ziploc bag. Made for the Potluck tag game. Freddy Cat says thanks for the GREAT recipe mikekey!
     

RECIPE SUBMITTED BY

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
 
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