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    Pumpkin Nut Bread
Category: Bread


Read Reviews (1)
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1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, firmly packed
2 large eggs, beaten
1 cup canned pumpkin puree
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup chopped pecans or walnuts

n mixing bowl, combine oil with granulated and brown sugars; blend well. Stir in beaten eggs and pumpkin puree. Sift dry ingredients together; stir into pumpkin mixture then fold in chopped nuts. Pour batter into greased and floured 1 lb.10 oz. coffee can (make sure it will fit in your crockpot with cover on) or use baking dish which holds batter and fits in your crockpot. Place can in crockpot. Cover top of can with 8 paper towels; place lid on crockpot. Bake on HIGH for 2 1/2 to 3 1/2 hours. Do not lift lid until the cake has cooked at least 2 hours.

  Reviewed by Lisa
I made this without the coffee can in a glass dish. Bread was moist and had a nice flavor from the pumpkin. I think it needs a sweet glaze for the top or some kind of icing. The real test is, I am willing to do this recipe again. thanks!

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