Pecan Spiced Pumpkin Bread
Chock full of pecans and well spiced, perfect snack for a cooler Autumn day.
Yield
24 servingsPrep
15 minCook
60 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
cloves
|
|
| 1 | teaspoon |
allspice
|
|
| 3 | cups |
sugar
|
|
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
lightly beaten |
|
| 2 | cups |
pumpkin
|
|
| ⅔ | cup |
water
|
|
| 1 ½ | cups |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 5 | ml |
cloves
|
|
| 5 | ml |
allspice
|
|
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
lightly beaten |
|
| 473 | ml |
pumpkin
|
|
| 158 | ml |
water
|
|
| 355 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In large bowl, combine flour, baking soda, salt, spices and sugar.
Add oil, eggs, pumpkin and water, beating until well blended.
Stir in pecans.
Pour into two lightly greased 9x5x5 inch loaf pans.
Bake 1 hour or until toothpick comes out clean.
Remove from pans and cool on wire racks.
Note: If you like raisins, you can always add some raisins to your pumpkin bread.
