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RECIPE 78
Sunflower Pumpkin Bread
GRANNY SAYS: A great
dish to serve in autumn. Not crazy about sunflower seeds? Use almonds. Try pecans. Raisins. Experiment.
(I've never tried butterscotch chips, but they're a great substitute
in tollhouse cookies, so . . . you never know!)
| 2 1/2 cups all-purpose flour |
2 cups sugar |
| 2 tsp. baking soda |
1/2 tsp. ground cinnamon |
| 1/2 tsp.ground ginger |
1/2 tsp.ground allspice |
| 1/2 tsp. salt |
1 1/2 cups cooked pumpkin |
| 1/2 cup vegetable oil |
1/2 cup shelled sunflower seeds |
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Preheat oven to 350 degrees.
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Combine flour, sugar, soda, salt, and spices in a medium bowl.
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Mix pumpkin with oil and nuts and stir in dry ingredients. (Mixture
will be stiff.)
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Pour the batter into two buttered, floured loaf pans and bake for about
55 minutes, or until cake tester comes out clean.
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Cool in the pan for about 10 minutes, then turn the loaf onto
a rack and cool completely before slicing and serving.
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