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Back to From the Garden
Back to Pumpkins & Winter Squash
Very rich and very tasty.
Ingredients:
1/2 cup butter
1 cup sugar
1 egg
3/4 cup chopped pecans
2 1/2 cups cake flour, sifted
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1 cup pumpkin puree or solid pack canned pumpkin
Procedure:
Preheat oven to 350 F and prepare a 9x5x3 inch loaf pan by greasing or spraying with baking spray. In a bowl, mix
together flour, spices, baking soda and salt, set aside. In a mixing bowl, cream butter and sugar together, beating
in the egg at the end. This should be light and fluffy. Stir in the pecans and then half of the flour mixture.
Stir in the milk and then alternately add the remaining flour mixture and the pumpkin puree. Pour into loaf pan and
bake 50 to 60 minutes or until knife inserted in the center comes out clean. Cool in pan for about 10 minutes and then
turn out onto rack to finish coolong.
Serving Size:1/12th of recipe, 1 slice after the loaf has been cut into 12 slices, contains approximately
289 calories, 4.3 g protein, 13.3 g fat (5.6 g saturated), 29 g carbohydrates, 239 mg sodium, 40 mg cholesterol
Diabetic Exchange - not recommended
12 servings
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