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.