Sunday, January 4, 2009

Pecan Pumpkin Bread

Pecan Pumpkin Bread

Made for Christmas this year. Really good.

2 1/2 c. flour
1 c. whole wheat flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 c. oil
2/3 c. water
4 eggs
16 oz. can (2 c.) pumpkin
1 c. chopped pecans

Preheat oven to 350. Grease bottom only of 2 9x5 loaf pans or 3 8x4 loaf pans. In large bowl, combine all flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well. In medium bowl, combine oil, water, eggs, and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.

Bake at 350 for 60 to 70 minutes or until done. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator. 

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