|The Bread Bible|
|by Rose Levy Beranbaum|
The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.
1 - 10 of 588 for pumpkin nut bread
Cream Crisco and ... and fluffy. Add dry ingredients alternately with water/pumpkin mixture; mix in nuts. Bake 1 hour at 350 degrees in greased bread pan.
Cream shortening and sugar; add eggs and pumpkin. Stir until ... well. Stir in nuts; pour 9 ... in 350 degree oven. Makes 12 more muffins or 1 small loaf.
In bowl blend pumpkin, water, egg, cinnamon and mace. Add nut bread mix and stir ... sugar for spreading consistency. Add dash salt and 1 teaspoon vanilla.
In mixing bowl blend 3/4 cup canned pumpkin, 1/2 cup ... 1 ounce) package nut quick bread mix; stir until ... The class baked the bread in a toaster oven.
Combine eggs and ... mix well. Add bread mix and nuts. Add pumpkin pie spice or ... minutes in pans; remove and cool completely before slicing. Makes 2 loaves.
In mixing bowl, blend together the canned pumpkin, water, egg, ... package of quick bread mix; stir until ... If desired, frost with confectioners' icing.
Preheat oven to ... to 55 minutes. Bread is done when ... oz.) can of pumpkin will yield 3 ... extra pumpkin can be pre-measured and frozen for later use.
Sift flour, baking ... and spices. Combine pumpkin, sugar, milk, ... loaf pan. Bake at 350 degrees for 45 to 55 minutes. Makes 1 loaf. Bread may be frozen.
Combine sugar, baking ... salad oil, water, pumpkin and eggs. Stir until mixed. Mix in nuts. Put in ... minutes before removing from pan. This can be frozen.
Beat eggs gently ... orange juice and pumpkin; mix well. ... in dates and nuts. Pour batter ... slicing. (Chocolate chips may be added.) Makes 4 loaves.
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