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Pumpkin Pecan Bread

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    Pumpkin Pecan Bread

Pumpkin Pecan Bread

2 c. flour
1 1/2 c. sugar
1 c. whole wheat flour
1/2 c. brown sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
15-oz. canned pumpkin
1/2 c. vegetable oil
1/2 c. water
1 tsp. vanilla
1/2 c. pecans, chopped

Preheat oven to 350° F. Combine dry ingredients in a bowl; set aside. In another bowl, stir together the eggs, pumpkin, oil, water and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in pecans. Pour batter into two well-greased 8" x 4" loaf pans. Bake for 55-60 minutes until toothpick comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.

Note: Combine 3 tsp. sugar, 1 tsp. sugar, and 1/2 tsp. nutmeg and sprinkle over loaves prior to baking if desired.

Makes 2 loafs.


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Recent Reviews

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A winner!

Reviewer: Laura Lee B, Monroe, WI

Date: December 17, 2010


4Star Review

The taste testers all agree - this one's a keeper!

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  • 8 of 8 people found this review helpful

VERY TASTY

Reviewer: Kelly Lykins, Morehead Ky. 40351

Date: November 11, 2010


5Star Review

THIS BREAD IS EASY TO MAKE AND VERY MOIST AND TASTY.

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  • 8 of 8 people found this review helpful

This ones a keeper

Reviewer: Nina Walker , Kershaw, SC

Date: September 27, 2009


5Star Review

I made this last night to bring to Sunday school class this morning . I tried a piece last night . It's definitely a recipe for fall Moist and wholesome with the whole wheat flower. I will be making it again

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  • 10 of 10 people found this review helpful

Delicious!

Reviewer: Margaret Lambert, Glen Burnie, MD

Date: February 28, 2009


5Star Review

This pumpkin bread is the best I have ever found...must be the whole wheat flour? It is great!

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  • 7 of 7 people found this review helpful

GREAT FINE

Reviewer: MARLENE, PA

Date: February 09, 2009


5Star Review

ON THE NOTES IT HAS SUGAR TWICE IS ONE FOR BR SUGAR

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  • 7 of 11 people found this review helpful
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