Tuesday, May 01, 2007


Acorn Spice Bread

1 cup flour
1/2 cup acorn flour
1/2 cup sugar
1/2 cup canned pumpkin
2 tsp Baking Powder
1 tsp baking soda
2 tsp Salt
1/2 tsp cinnamon ground
1 tsp nutmeg ground
1 tsp allspice ground
3/4 cup milk
1/3 cup oil
2 pcs eggs
3 tsp sunflour seeds; roasted or raw

Mix first nine (9) ingredients in large bowl and blend well by stirring or
sifing them together. In a seperate bowl mix milk, oil and eggs until
smooth. Add the liquid to the dry ingredients and stir 50 to 70 strokes.

Devide into three well oiled (spay) 3X5 loaf pans. Sprinkle with sunflour
seeds and bake for about 35 minutes in a 375 F preheated oven or until
inserted tooth pick comes out clean. If you wish to make one large loaf
with a 8X4 or 9X5 pan increase your baking time to 45-55 minutes.

Cool for about 20 minutes and remove from pans.

Dried cranberries or nuts may be added to batter. Serve with butter or
cream cheese.

Contributor: Burning Tree Native Grill

Yield: 3 loaves

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