Recipe - Paula Lyons Pumpkin Nut Bread

One half cup Plus 2 tablespoon sugar
1 One half cup Finely ground wholewheat
flour*
Three fourths teaspoon Cinnamon
One half teaspoon Ginger
1 teaspoon Baking soda
One half teaspoon Nutmeg
1 teaspoon Salt
1 ds Ground cloves
One half cup Vegetable oil
2 Eggs; beaten
1/3 cup Water
1 cup Cooked pumpkin; (freshly
cooked or
; canned)
One half cup Chopped pecans

*Wholewheat pastry flour or 1 cup whole wheat flour plus One half cup enriched
allpurpose flour may be substituted.

"This recipe actually comes from my good friend, Alice White, who's a
nutritionist and wonderful cook in Cambridge, Massachusetts. My family
loves this every time."

Preheat over to 350 degrees F. Grease a 9 x 5 x 3inch loaf pan. Place
all dry ingredients in a large bowl and mix well. Add oil and beaten eggs,
blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin,
and pecans; stir until batter is well blended. Place in greased loaf pan
and bake in top half of oven for 1 to 1 One fourth hours, or until it tests done.
Remove from oven and allow to cool in the pan; then place pan on its side
and gently ease out the loaf. Note: This bread is excellent for freezer
storage and can be frozen up to three months. It also keeps well for about
a week tightly wrapped in foil in the bread box.

Variations: Other nuts, such as walnuts, can be substituted. o Experiment
with other spices such as allspice or mace. o Substitute mashed sweet
potato for the pumpkin. o Add One half cup of raisins.

Paula Lyons

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Recipe by: Good Morning America

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