Thursday, October 6, 2011

Pumpkin Breakfast Bread

This was so delicious on a cool fall day.   From a Taste of the Good Life Cookbook

1 2/3 C all purpose flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1 1/4 tsp baking soda
1/8 tsp cream of tartar
1/2 c margarine, softened
1 1/3 C light brown sugar, packed
2 eggs
1 C canned or homemade pumpkin puree
1/3 C lowfat milk
13 C finely chopped cashews

Generously coat a loaf pan with non-stick spray, then dust with flour.  Combine first eight ingredients and mix together well.  In another bowl, cream together the margarine and brown sugar, then bea in eggs, pumpkin and milk.  Beat the liquid into the dry ingredients, mixing well.  Stir in nuts.

Pour into prepared pan and bake at 350 for 1 hour.  Let cool for ten minutes before removing and slicing.  (loves freeze well too)

Makes 1 loaf.

1 comment:

  1. Did you really mean 13 Cups of Cashews? That doesn't seem correct.