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Pumpkin Nut Bread
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1-1/2 cups all-purpose flour
1-1/4 tsps baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp fresh grated nutmeg
1 cup canned pumpkin (not pie filling)
1 cup sugar
1/2 cup buttermilk
1 egg
2 tbl margarine/butter, room temp
1 cup chopped pecans (can be left out)
Place a metal rack or trivet in a slow cooker. Grease and flour a 5-6 cup mold. In a large bowl, combine all ingredients except nuts and beat until well blended. Stir in nuts. Spoon into prepared mold. Cover with foil. Pour 2 cups hot water in cooker. Place covered mold on rack/trivet. Cover and cook on HIGH 3-1/2 TO 4 hours. Turn out on cooling rack. Serve warm or cool.
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