Pumpkin Nut Bread / Maggie’s Creations

 

This year’s been tough. Baking always cheers me up! This bread smells & tastes delicious! Eat plain or add soft butter to each slice.

 

Ingredients

4 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

2 cups sugar

3/4 cup butter softened

1 teaspoon pure vanilla extract

4 eggs

1/2 cup almond milk

15 ounces pureed pumpkin (pumpkin only, not pie mix)

1 cup chopped nut mixture (peanut, almond, pecan, walnut & cashew)

Instructions

Heat oven to 350 degrees. Grease bottom only of two 8 by 5 inch loaf pans with Pam baking spray. 

In medium bowl add flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

 

In large mixer beat sugar and butter on medium speed until creamy. Add eggs one at a time beating well after each. Add vanilla. Beat in almond milk and pumpkin on low speed.

 

Then add flour mixture. Beat on low speed until moistened. Stir in nuts.

 

Spread evenly in both pans.

 

 

Bake 1 hour 15 minutes or until toothpick or knife inserted in center comes out clean. Cool in pans 10 minutes then remove to cooling rack. Cool completely, 1 to 2 hours. 

Enjoy!