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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My former mother-in-law sent me this recipe and the accompanying story. At age 90, Brother Boniface has baked more than his share of bread. For 27 years the German-born monk was the cook for Mepkin Abbey, a Trappist monastery near Charleston, South Carolina. Read more . He explains that his 27 brothers performed physical labor and needed hearty meals. Brother Boniface still bakes up to two dozen loaves of bread a day for the community. He explains, They need to have good bread, not the stuff you buy from the store. Ingredients:
4 c. all-purpose flour |
2 tsp. baking soda |
1 tsp. baking powder |
1-1/2 tsp. salt |
3 c. sugar |
1 tsp. ground cinnamon |
1 tsp. ground nutmeg |
1/2 tsp. ground allspice |
1/2 tsp. ground cloves |
1/4 tsp ground ginger |
4 large eggs |
1 c. vegetable oil |
1 (15 oz.) can pumpkin |
2/3 c. water |
1 c. chopped pecans |
Directions:
1. Beat first 14 ingredients at medium speed with an electric mixer just until dry ingredients are moistened.
2. Fold in pecans.
3. Spoon evenly into 2 greased and floured 9x5-inch loafpans.
4. Bake at 350* for 1 hour or until a wooden pick inserted in center comes out clean.
5. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
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