This delicious quick bread disappears as fast as it takes to whisk together.
Preheat oven to 350°. Whisk together flour and next 6 ingredients in a large bowl. Stir in pecans. Make a well in center of mixture.
Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry mixture, stirring just until moistened. Pour into 2 lightly greased (with cooking spray) and floured 9- x 5-inch loaf pans.
Bake at 350° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove loaves from pans to wire rack, and cool 30 minutes. Serve warm or at room temperature.
Food to Die For, benefitting the Old City Cemetery in Lynchburg, Virginia.
I loved the bread, the only thing missing was toasted pecans. That would have made it perfect for me. It came out very moist and tasty.