PUMPKIN TEA BREAD
* 1/2 c. oil
* 1/2 c. sugar
* 1/2 c. brown sugar
* 2 beaten eggs
* 1 c. canned pumpkin
* 1 1/2 c. sifted flour
* 1/2 tsp. salt
* 1/2 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1 tsp. soda
* 1 c. chopped walnuts
Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in Crock Pot. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 1/2 – 3 1/2 hours. No fair peeking until last hour.
Comments
Got something to say?