Pumpkin pecan bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Flour |
| 3 | cups | Sugar |
| 1½ | teaspoon | Salt |
| 4 | eaches | Eggs, beaten |
| 2 | cups | Canned pumpkin |
| ⅔ | cup | Water |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Vegetable oil |
| 1 | cup | Chopped pecans or walnuts |
| 1 | cup | Raisins or chopped dates |
Directions
Preheat oven to 350 degrees.
Sift together flour, sugar, salt, soda, and spices in a large bowl.
Add beaten eggs, pumpkin, water, and oil; mix until well blended. Add nuts and raisins or dates. Pour into greased two 9-inch pans, three 8-inch pans, or four 7-inch pans. Bake at 350 degrees (F) for 10 minutes, then at 325 degrees (F) for one hour for 9-inch, 50 minutes for 8-inch, or 45 minutes for 7-inch pans.
from Dave Maynard's Beginnings/Endings cookbook recipe from Olga Connoni, Milford, MA