1 : Package(8.25)spice cake mix
1 : /2 c Libby's Pumpkin pie mix
4 : Med. eggs
1 : Envelope (.25oz)
Whipped : Whipped topping mix
1/2 : c Shortening
1 : c Brown sugar
1/2 : c Granulated sugar
2 : Egg yolks
3/4 : c Mashed pumpkin
2 : c Flour
1/4 : ts Soda
3 : ts Baking powder
1 : ts Salt
1 : ts Cinnamon
2/3 : c Chopped nut meats
1/3 : c Sour milk
Box : Box yellow cake mix
3 : Eggs
1/3 : c Oil
1 : c Solid canned pumpkin
1 : tb Pumpkin pie spice
1 : c Nuts
2 : c Sugar
16 : oz Can pumpkin
1 : c Vegetable oil
4 : Eggs, beaten
2 : c All purpose flour
1 : ts Salt
1 : ts Soda
2 : ts Baking powder
2 : ts Cinnamon
1/2 : c Flaked coconut
1/2 : c Chopped pecans
0: Grease the bottom and sides of four 4 1/2 x 2 1/2 1 1/2-inch loaf pans
1: Grease only halfway up the sides
2: That way the loaves will have nicely rounded tops and no unwanted rims around the edges
3: Set aside
4: Stir together 1 cup of the flour, the brown sugar, baking powder, cinnamon, and baking soda
5: Add the pumpkin, molasses, eggs, margarine or butter, and gingerroot or ginger
6: Beat with an electric mixer on low to medium speed until combined, about 30 seconds
7: Beat on medium to high speed for 2 minutes, scraping the sides of the bowl occasionally
8: Add the remaining flour; beat for 2 minutes or until mixed
9: Divide the batter evenly among the prepared pans
10: For the topping, stir together the walnuts and sugar; sprinkle evenly over the batter in the pans
11: Bake in a 350 F oven for 40 to 50 minutes or until a wooden pick inserted near the center of each loaf comes out clean
12: Cool the loaves in the pans on wire racks for 10 minutes
13: Remove the loaves from the pans
14: Cool thoroughly on the wire racks
15: To Freeze: Wrap each loaf tightly in moisture- and vaporproof wrap
16: Seal, label, and freeze for up to 6 months
17: To thaw, let stand, loosely covered, at room temperature for 1 hour
18: Or, to micro-thaw, place 1 unwrapped loaf on a microwave-safe paper towel
19: Microcook, uncovered, at 30% power (medium-low) for 1 to 1 1/2 minutes
20: Makes 4 loaves, 8 servings each
21: Nutrition Information per Serving: 89 Calories, 2 g Protein, 3 g Fat, 14 g Carbohydrate, 14 mg Cholesterol, 61 mg Sodium, 100 mg Potassium [BETTER HOMES & GARDENS; November 1990] Posted by Fred Peters
22: Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2
23: 0 From Gemini's MASSIVE MealMaster collection at www
24: synapse
25: com/~gemini