Pumpkin Pecan Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Flour,
3 cup: Sugar,
1 1/2 tsp: Salt,
4 each: Eggs, beaten
2 cup: Canned pumpkin,
2/3 cup: Water,
2 tsp: Baking soda,
1 tsp: Nutmeg,
1 tsp: 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 Maynards Beginnings/Endings cookbook recipe from Olga
Connoni, Milford, MA
Source from luhu.jp
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 Maynards Beginnings/Endings cookbook recipe from Olga
Connoni, Milford, MA
Source from luhu.jp