Pumpkin pecan loaf
1 loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Cloves |
| ¾ | teaspoon | Ginger |
| ½ | teaspoon | Nutmeg |
| 2 | eaches | Eggs |
| ⅔ | cup | Sugar |
| ½ | cup | Oil |
| 1 | cup | Pumpkin |
| ½ | cup | Raisins |
| ½ | cup | Pecans |
Directions
Preheat oven to 325. Grease a loaf pan. Sift together flour, baking powder, baking soda, salt, and spices. In another bowl beat eggs until light, add sugar and oil and beat until fluffy. Beat in pumpkin until well blended. Add the liquid ingredients to the dry ingredients are moistened. Stir in raisin and pecans. Pour batter into loaf pan and bake at 325 for 1¼ hours or until a toothpick inserted into centre comes out clean. Cool in pan for 30 minutes and then remove to wire rack to finish cooling. From Empress Food Flair Recipes Pamphlet by Lucerne Foods * CROSSPOSTED Submitted By INTER_COOK On 09-04-95