Pecan Pumpkin Loaves
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Sugar||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Canned pumpkin||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Pecans||3⁄4 Cup (12 tbs), chopped|
In a mixing bowl, combine the first eight ingredients.
Add pumpkin, eggs, oil, water and vanilla; mix well.
Stir in pecans.
Pour into three greased 8-in x 4-in x 2-in loaf pans.
Bake at 350° for 1 hour or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks.