Name: Pecan-Pumpkin Bread
Yield: 4 servings
Ingredients: 1 1/2 cups chopped pecans; 3 1/2 cups all-purpose flour; 3 cups granulated sugar; 1 tablespoon pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon salt; 1 (15-oz.) can pumpkin; 1 cup canola oil; 4 large eggs; 2/3 cup water

Servings: 4 persons

1 1/2 cups chopped pecans
3 1/2 cups all-purpose flour
3 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1 (15-oz.) can pumpkin
1 cup canola oil
4 large eggs
2/3 cup water

1
Preheat oven to 350u00b0. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2
Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 3 ingredients; add to dry ingredients, stirring just until moistened. Stir in pecans.
3
Spoon batter into 2 greased and floured 9- x 5-inch loafpans.
4
Bake at 350u00b0 for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour).

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pecan-Pumpkin Bread

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