---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Pumpkin Pinon Bread Categories: Ethnic, Native, Native amer, Breads, Pixel Yield: 2 loaves 1 3/4 c Cooked pumpkin 1/2 ts Nutmeg 2 ts Baking powder 3 Eggs, lightly beaten 1 1/2 c Light brown sugar, packed 1/2 ts Salt 1 ts Cinnamon 3 c Flour 1/2 c Butter, melted 1 c Roasted, shelled pinon nuts Sift flour, baking powder and spices. Stir in nuts. Mix together other ingredients and add to flour mixture, blending thoroughly. Pour batter into two greased loaf pans and bake at 350 degrees for about 1 hour or until it tests done. Cool on rack. Pine nuts (pinons) generally taste better if, before they're added to the mix, you put them on a ungreased cookie sheet in the oven for about 10 minutes at 350-400 degrees. It roasts them a little. Formatted for Meal Master by Lori Fuller
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Page last updated November 7th, 2004.