Pumpkin pecan bread

Yield: 1 Servings

Measure 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

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

Similar recipes