Special Pumpkin Bread
|Eggs||4 Large, lightly beaten|
|Canned pumpkin||16 Ounce (1 can)|
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Pumpkin pie spice||2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Cream cheese||4 Tablespoon|
|Gingered peach preserves||4 Tablespoon|
Combine first 6 ingredients in a large bowl; stir well.
Combine flour and next 6 ingredients; add flour mixture to pumpkin mixture, stirring until well blended.
Stir in pecans.
Spoon batter into 2 greased 9- x 5- x 3-inch loafpans.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Serve with Cream Cheese and Gingered Peach Preserves.