Pumpkin Pecan Bread Recipe
Ingredients
| Vegetable oil spray | ||
| 4 eggs (or 8 egg whites or egg substitute equivalent to 4 eggs) | ||
| Canned pumpkin | 2 Cup (16 tbs) | |
| 1 cup acceptable vegetable oil | ||
| Water | 2/3 Cup (16 tbs) | |
| Flour | 3 1/2 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Cinnamon | 1 1/2 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Chopped pecans | 1 Cup (16 tbs), roasted | |
Directions
Preheat oven to 350° F.
Lightly spray four 8-x-4-inch loaf pans with vegetable oil.
In a bowl, beat eggs slightly.
Add pumpkin, oil and water.
Stir to mix well.
Set aside.
In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg.
Add sugar and stir to mix thoroughly.
Make a well in the center of the dry ingredients.
Add pumpkin mixture all at once.
Mix well and add nuts.
Stir to mix well.
Pour batter into four prepared loaf pans, filling each half-full.
Bake 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean.
Remove from pans and cool on a wire rack.
Lightly spray four 8-x-4-inch loaf pans with vegetable oil.
In a bowl, beat eggs slightly.
Add pumpkin, oil and water.
Stir to mix well.
Set aside.
In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg.
Add sugar and stir to mix thoroughly.
Make a well in the center of the dry ingredients.
Add pumpkin mixture all at once.
Mix well and add nuts.
Stir to mix well.
Pour batter into four prepared loaf pans, filling each half-full.
Bake 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean.
Remove from pans and cool on a wire rack.
Chef
