Post by blackcrowheart on Dec 27, 2005 18:18:25 GMT -5
Pumpkin Pinon Bread
Yield: 2 loaves
1 3/4 C. cooked pumpkin
1/2 tsp. nutmeg
2 tsp. baking powder
3 eggs, lightly beaten
1 1/2 C. light brown sugar, packed
1/2 tsp. salt
1 tsp. cinnamon
3 C. all purpose flour
1/2 C. butter, melted
1 C. roasted, shelled pinon nuts
Sift flour, baking powder and spices. Stir in nuts. Mix together other
ingredients, and add to flour mixture blending thoroughly. Pour batter into
two greased loaf pans and bake at 350 degrees F. for about 1 hour or until
it tests done. Cool on rack.
Pine nuts (pinons) generally taste better if, before they're added to the
mix, you put them on a ungreased cookie sheet in the oven for about 10
minutes at 350-400 degrees F. It roasts them a little.
source unknown
Yield: 2 loaves
1 3/4 C. cooked pumpkin
1/2 tsp. nutmeg
2 tsp. baking powder
3 eggs, lightly beaten
1 1/2 C. light brown sugar, packed
1/2 tsp. salt
1 tsp. cinnamon
3 C. all purpose flour
1/2 C. butter, melted
1 C. roasted, shelled pinon nuts
Sift flour, baking powder and spices. Stir in nuts. Mix together other
ingredients, and add to flour mixture blending thoroughly. Pour batter into
two greased loaf pans and bake at 350 degrees F. for about 1 hour or until
it tests done. Cool on rack.
Pine nuts (pinons) generally taste better if, before they're added to the
mix, you put them on a ungreased cookie sheet in the oven for about 10
minutes at 350-400 degrees F. It roasts them a little.
source unknown