GMA Recipe: Paula Lyons' Pumpkin Nut Bread

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Paula Lyons' Pumpkin Nut Bread
From Paula Lyons
1996

"This recipe actually comes from my good friend, Alice White, who's a nutritionist and wonderful cook in Cambridge, Massachusetts. My family loves this every time."

Ingredients

1/2 c. plus 2 tbsps. sugar

1 1/2 c. finely ground whole-wheat flour*

3/4 tsp. cinnamon

1/2 tsp. ginger

1 tsp. baking soda

1/2 tsp. nutmeg

1 tsp. salt

dash ground cloves

1/2 c. vegetable oil

2 eggs, beaten

1/3 c. water

1 c. cooked pumpkin (freshly cooked or canned)

1/2 c. chopped pecans

*Whole-wheat pastry flour or 1 c. whole wheat flour plus 1/2 c. enriched all-purpose flour may be substituted.

Directions

Preheat over to 350° F. Grease a 9x5x3-inch loaf pan.

Place all dry ingredients in a large bowl and mix well. Add oil and beaten eggs, blend in well. (This recipe is easy to mix by hand.)

Add water, pumpkin, and pecans; stir until batter is well blended. Place in greased loaf pan and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done.

Remove from oven and allow to cool in the pan; then place pan on its side and gently ease out the loaf. Note: This bread is excellent for freezer storage and can be frozen up to three months. It also keeps well for about a week tightly wrapped in foil in the bread box.

Variations: Other nuts, such as walnuts, can be substituted. Experiment with other spices such as allspice or mace. Substitute mashed sweet potato for the pumpkin. Add 1/2 c. of raisins.

Paula Lyons