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Pumpkin Nut Bread

1 1/2 cups flour
1 cup sugar
1 1/4 teaspoons soda
1/2 cup buttermilk
1 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons butter -- softened
1/2 teaspoon ground nutmeg
1 cup pecans -- chopped
1 cup canned pumpkin
1 egg

Sift flour, soda, salt, and spices. Combine pumpkin, sugar, buttermilk, and egg in mixing bowl. Add dry ingredients and butter; beat until well blended. Stir in nuts. Spread in well-greased and floured 4 to 5-cup mold or 1-lb. coffee can. Cover with foil. Place rack in slow cooker. Pour 2 cups hot water in pot. Place covered bread container on rack. Cover pot and cook on high 3 to 4 hours. Turn out on cooling rack. Serve warm or cool.

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