Over the next few weeks I will be highlighting some of the wonderful bloggers I know who have stepped up to do guest posts. First is my dear friend Cheryl whose blog Cheryl “Cheffie Cooks” Wiser is one I have been following for a while now, I have mentioned Cheryl before on several occasions, she manages 9 blogs, 5 children and about a thousand other things all at once. How does she do it, well, I wish I knew, and she seems to do it all seamlessly. Cheryl is sharing her recipe for a seasonal favorite, Pumpkin Nut Bread. Thank you so much Cheryl.
A Special Post for Suzanne!
I hope you will enjoy this easy and tasty Pumpkin Nut Bread for the Fall-Autumn months ahead.
Pumpkin Nut Bread
Yields one loaf (approx. 16 slices).
1-2/3rds cups All Purpose Flour
1 cup Sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 Beaten large Eggs
one 15.5 ounce Pumpkin Pie Filling ( I use Libby’s brand, any will work)
1/4 cup Canola Oil
1/4 cup Cold water
1/2 Cup chopped Walnuts (or pecans)
Optional 1/3 cup golden raisins
I use a food processor but you can use a mixing bowl and hand mixer, add dry ingredients into processor and pulse to combine, add wet ingredients and run processor to fully incorporate batter. Fold in chopped nuts and optional raisins. Transfer to a prepared 5″ x 9″ Loaf pan and bake @ 350 for 65 minutes. Allow to cool, remove from loaf pan and slice.
I hope you enjoy this recipe.
Thanks to Suzanne for allowing me to share a recipe with you all.
Cheryl “Cheffie Cooks” Wiser.