Try This! Thursday - Pumpkin Nut Bread

Halloween is almost here, which means soon, you'll be guest and host to lots of Fall and Thanksgiving dinner parties! Over the last month, I have shared with you many recipe ideas for those moments when you need to make something for those dinners. You can find all of those recipes, here. If you are anything like me, you want to make something different. Something that will stand out. Something that will make everyone ask where in the world they can get that recipe!

Growing up, my Grandmother always made banana nut bread and I have always loved it. Each and every time I take a bite out of banana nut bread, I feel like I am eating it for the first time! That's why I got pretty excited when I found this Pumpkin Nut Bread recipe! Plus, it's really simple. Hardly any labor involved!! So, make sure you jot this one down. It'll be something to take for those Fall/Thanksgiving dinner parties!

Pumpkin Nut Bread


Ingredients
-1 Duncan Hines nut bread mix
-1 egg
-3/4 c. water
-1/2 c. canned pumpkin
-2 tsp. cinnamon
-3/4 tsp. nutmeg
-1/4 tsp. ground cloves

Directions
-Preheat oven to 375 degrees. Grease and flour bottom only of a 9"x5" or 8"x4" loaf pan.
Combine all ingredients in large bowl. Stir with spoon about 60 strokes until all ingredients are moistened. Pour into prepared pan.

-Bake 45 to 55 minutes. Bread is done when toothpick inserted in the center comes out clean.

-Cool 15 minutes, remove from pan. Let bread cool completely before slicing or wrapping. Store wrapped bread in refrigerator. To freeze bread, cool for 3 hours, then wrap securely and keep in freezer for up to 3 months.

Note:For gift giving, bake 3 loaves, since 1 (16 oz.) can of pumpkin will yield 3 1/2 cups. If you do not choose to bake 3 loaves at once, the extra pumpkin can be pre-measured and frozen for later use.

You can find this recipe, along with others here.