Saturday, October 25, 2008

Pumpkin Pecan Bread

You know how some days just cry out for baking? Well, it is gray, rainy and 40F here. And I happen to have pecans in the freezer and a can of pumpkin in the pantry. This recipe is from one of those little paperback cookbooks that are at the end of the checkout line at the grocery store. I have made it umpteen times. It comes out perfect every time, freezes really well, stays moist. Makes a great gift. It makes 7 mini loaves, if you prefer ( I've donated them to charity fundraisers). Gotta go, I just heard the timer!

Pumpkin Pecan Bread

2 1/2 c. flour
1c. whole wheat flour
3 c. Sugar
2 tsp baking soda
1 ½ tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 c. oil
2/3 c. water
4 eggs
2 c. pumpkin puree
1 c. chopped pecans

Heat oven to 350F. Grease bottom only of 2 bread pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine both flours, sugar, baking soda, salt, cinnamon and nutmeg; mix well. In a medium bowl, combine oil, water, eggs, and pumpkin. Mix well. Add to flour mixture; beat for 1 minute at medium speed. Fold in pecans. Pour batter into prepared pans. Bake at 350F for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans and cool on wire rack. Makes 2 loaves.

Pillsbury, Fall Baking Cookbook, 1988.


Bevson said...

Oh, you know to put foil over the pans if it starts to get to brown, right?

Anonymous said...

A c is a cup, isn't it? I found a converter. It even has pecans 1 c = 99 g. - Think I'll make that 100g. ;-)

Bevson said...

Yep. C. is a cup and tsp is a teaspoon. Sorry wasn't thinking.

deejbrown said...

I love all your recipes and will now include this one!
You have been tagged for Ghost It Forward. Come on over if you would like to play.

Shellmo said...

This sounds delicious - never thought about adding pecans before. Thanks for the recipe!