Recipe of the Week: Pumpkin Nut Bread

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Ingredients:

  • 1½ cups flour
  • 1¼ tsp soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup canned pumpkin
  • 1 cup sugar
  • ½ cup buttermilk
  • 1 egg
  • 2 tbs soft butter
  • 1 cup chopped pecans

Directions:

  1. Sift flour, soda, salt, and spices.
  2. Combine pumpkin, sugar, buttermilk, and egg in a mixing bowl.
  3. Add dry ingredients and butter; beat until well blended.
  4. Stir in nuts.
  5. Spread in a well-greased and floured 4 to 5 cup mold or a 1-lb coffee can; cover with foil.
  6. Place your rack in your slow-cooking pot.
  7. Pour 2 cups of hot water in the pot.
  8. Place covered bread container on the rack.
  9. Cover pot and cook on high 3 to 4 hours.
  10. Turn out on a cooling rack.

You can serve this warm or cool.

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