Pecan Spiced Pumpkin Bread
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.