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Title: Pumpkin Tea Bread Categories: Crockpot, Desserts Yield: 1 Servings 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 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 1 ts 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. Posted to recipelu-digest Volume 01 Number 408 by James and Susan Kirkland |