* Exported from BigOven *

Jewel Jacobs' Pumpkin Apple Bread

Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :
Categories :* Hold Breads/Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
4 Eggs
1 can Pumpkin - --15 oz
1 cup Vegetable oil
3 cups Granulated sugar
15 1/2 cups All-purpose flour
5 1/2 teaspoons Salt
2 teaspoons Baking soda
5 1/2 teaspoons Ground cinnamon
1/4 teaspoon Ground nutmeg
1 cup Chopped unpeeled apple --raisin-sized
pieces)
1 cup Chopped pecans or walnuts
Apple-Cinnamon Spread --see recipe

Preheat oven to 350 degrees. Grease and flour 2 (9-by 5-inch) loaf
pans. Mix together eggs, pumpkin, oil and sugar in large bowl.
Combine flour, salt, baking soda, cinnamon and nutmeg; add to pumpkin
mixture. Stir just until moistened. Stir in apple and nuts. Divide
batter between pans. Bake for 1 hour and 15 minutes or until toothpick
inserted deeply in center comes out clean. Let cool in pans. Serve
with Apple-Cinnamon Spread. Yield: 2 loaves.

Recipe Source:St. Louis Post-Dispatch - By Judy Wickersham
Formatted for MasterCook by Susan Wolfe -



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