Pecan Pumpkin Bread Recipe
This is a great, crunchy, pumpkin bread, perfect for those beautiful Fall mornings.
Ingredients:
3 1/2 Cups All-Purpose Flour
2 tsp. Baking Soda
3 Cups Sugar
1 1/2 tsp. Salt
2 tsp. Nutmeg
2 tsp. Cinnamon
4 Eggs, beaten
2/3 Cup Water (Only use for Canned Pumpkin)
1/2 cup water (For Fresh Pumpkin)
1 Cup Vegetable Oil
2 Cups Fresh Pumpkin or 16 oz. of Canned Pumpkin
1 Cup Pecans, chopped
Preheat the oven to 350 degrees F.
Directions:
Combine flour, soda, sugar, salt, nutmeg, and cinnamon in a large mixing bowl.
Add the eggs, water, oil and pumpkin. Stir until blended.
Add the pecans and mix well.
Pour into two 9 x 5" loaf pans. Baking for 1 hour at 350 degrees F.
Cool slightly and take out of pans to let cool on a rack.
Tastes best if refrigerate for a day before eating. It also, keeps well in the refrigerator and can be frozen.
And Enjoy!
Yields: 2 Loaves
