Special Pumpkin Bread Recipe
Ingredients
| 4 large eggs, lightly beaten | ||
| Pumpkin | 1 Can (10oz) | |
| Sugar | 2 Cup (16 tbs) | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
| Water | 2/3 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 3 1/3 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pumpkin pie spice | 2 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Cream Cheese and Gingered Peach Preserves | ||
Directions
Combine first 6 ingredients in a large bowl; stir well.
Combine flour and next 6 ingredients; add flour mixture to pumpkin mixture, stirring until well blended.
Stir in pecans.
Spoon batter into 2 greased 9- x 5- x 3-inch loafpans.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Serve with Cream Cheese and Gingered Peach Preserves.
Combine flour and next 6 ingredients; add flour mixture to pumpkin mixture, stirring until well blended.
Stir in pecans.
Spoon batter into 2 greased 9- x 5- x 3-inch loafpans.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Serve with Cream Cheese and Gingered Peach Preserves.
Chef
