Ingrients & Directions
1 1/2 c Flour
1 c Sugar
1 1/4 ts Soda
1/2 c Buttermilk
1 ts Salt
1 ts Ground cinnamon
2 tb Soft butter
1/2 ts Ground nutmeg
1 c Chopped pecans
1 c 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-cooking pot. 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.
Yields
1 Servings