Pumpkin Pinon Bread

---------- 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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This page copyright pixel@ocbtp.com, 2004.
Page last updated November 7th, 2004.


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