Pumpkin-Pecan Bread

Southern Living


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3 cups sugar
1 cup vegetable oil
4 large eggs
1 (15-ounce) can pumpkin
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3 cup water
1 to 1 1/2 cups chopped pecans, toasted


Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended. Stir in pecans. Pour batter into 2 greased and floured 9- x 5-inch loafpans.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.

NOTE: Bread may be frozen for up to 3 months.

Created date

October 2003