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Pumpkin-Pecan Bread

Yield

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

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