Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | All-purpose flour |
| 3 cups | Sugar |
| 2 teaspoons | Baking soda |
| 1½ teaspoon | Salt |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Ground cinnamon |
| 1 teaspoon | Ground nutmeg |
| ½ teaspoon | Ground allspice |
| ½ teaspoon | Ground cloves |
| ¼ teaspoon | Ground ginger |
| 4 larges | Eggs |
| 1 cup | Vegetable oil |
| 1 can | Pumpkin; (15 oz) |
| ⅔ cup | Water |
| 1 cup | Chopped pecans |
Beat first 14 ingredients at medium speed with an electric mixer just until dry ingredients are moistened. Fold in pecans. Spoon evenly into 2 greased and floured 9x5 inch loaf pans. Bake at 350F for one hour or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; Remove from pans, and cool completely on wire racks. Yield: 2 loaves
NOTES : Recipe from Southern Living by Brother Boniface.
Recipe by: Baking With Brother Boniface Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Apr 20, 1998