3 1/2 c Sifted flour 2 ts Baking soda 1 1/2 ts Salt 1 ts Cinnamon 1 ts Nutmeg 3 c Sugar 1 c Pecans 4 Eggs 1 1/2 c Canned pumpkin 1 c Butter 2/3 c Water
TOPPING:
2 tb Melted butter 2 tb Sugar 1/2 ts Cinammon Sift dry ingredients into large mixerbowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in 2 greased 9x5x3-inch pans in preheated 350-degree F. oven for 1 hour. Cool 5 minutes. Remove from pans and cool on wire rack. While warm brush with butter and sprinkle with cinnamon-sugar. Yield: Two loaves
How To make Cake: Bread: Cate's Pumpkin Nut Bread's Videos
On this latest installment of Kate’s Quick Bites, Broad & High host Kate Quickel will help you put your seasonal herbs and vegetables to delicious use by whipping up an award-winning recipe that took home a Blue Ribbon at last year’s Ohio State Fair. So even though the Fair is canceled this year, you can still get a taste of it without leaving home…
RECIPE: Zucchini Cheddar Bread by Terri McCarty of Hamilton, Ohio 1st place, Quick Breads (vegetable bread loaf), 2019 Ohio State Fair
Banana Walnut Cake with Tahini Frosting | EG13 Ep82
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!
Queen Elizabeth Cake | ንግስት ኤሊዛቤት ኬክ
Queen Elizabeth cake 1 cup (250 ml) water 1 cup (250 ml) pitted, coarsely chopped dates 1/2 teaspoon (2.5 ml) baking soda 1 3/4 cups (430 ml) all-purpose flour, sifted 1 1/2 teaspoons (7.5 ml) baking powder 1 pinch salt 1/2 cup (125 ml) unsalted butter, softened 3/4 cup (180 ml) brown sugar 2 eggs
Frosting 1/2 cup (125 ml) 35% cream 1/2 cup (125 ml) unsalted butter 1 1/2 cups (375 ml) brown sugar 1/2 cup coconut shredded