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.
5 comments:
Oh, you know to put foil over the pans if it starts to get to brown, right?
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. ;-)
http://allrecipes.com/HowTo/Cup-to-Gram-Conversions/Detail.aspx
Yep. C. is a cup and tsp is a teaspoon. Sorry wasn't thinking.
I love all your recipes and will now include this one!
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This sounds delicious - never thought about adding pecans before. Thanks for the recipe!
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