Pumpkin-Pecan Bread - recipe

November 03, 2004

Pumpkin-Pecan Bread

3 cups sugar

1 cup vegetable oil

4 large eggs

1 (15-ounce) can pumpkin

3 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1 teaspoon ground nutmeg


1/2 teaspoon ground cloves

2/3 cup water

1 to 1 1/2 cups chopped pecans, toasted

Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended. Stir in pecans. Pour batter into 2 greased and floured 9-by-5-inch loaf pans.

Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans, and cool completely on wire rack.

Note: Bread may be frozen for as long as 3 months.

- Recipe is reprinted with permission from the October 2002 edition of Southern Living.

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