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Pumpkin Butter Bread

1 1/2 c All-Purpose Flour
1/2 ts Salt
1/2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Cinnamon
1/4 ts Ground Ginger
1/4 ts Grated Nutmeg
2 Eggs
1 c Granulated Sugar
1 c Drained Pumpkin
3/4 c Melted Butter
1/2 c Nuts; chopped


Sift the flour, salt, baking soda, baking powder, cinnamon, ground ginger, and grated nutmeg together into a large bowl. With an electric beater, whip the eggs until frothy; add the sugar gradually as you beat. With the beater on low, beat in the well-drained pumpkin (make sure there's as little moisture as possible left in the pumpkin) and the melted butter. Whip in the flour mixture, then fold in the chopped nuts. Pour into a 1-quart mold and cover with a loosely fitting plate. Set on a trivet or rack in the bottom of the slow cooker. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. When a toothpick inserted in the center of the cake comes out clean, it is done. Makes 4 to 6 servings.

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