PUMPKIN NUT BREAD

MAKES 1 9-INCH LOAF

INGREDIENTS

2 cups sifted all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup cooked, pureed pumpkin (fresh or canned)

1 cup sugar

1/2 cup milk

2 eggs

1/4 cup butter, softened

1 cup chopped pecans

Preheat oven to 350° F. Grease a 9x5x3-inch loaf pan. Sift together the sifted flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl, combine the pumpkin, sugar, milk and eggs. Add the dry ingredients and butter; mix and blend well. Stir in nuts. Spread into prepared pan. Bake for 50-55 minutes or until cake tester inserted in center comes out clean. Cool slightly. Remove from pan and continue to cool on rack. Serve warm or room temperature. Spread with softened cream cheese, if desired. (Recipe can be doubled. Breads freeze very well.)

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