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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups chopped pecans |
3 1/2 cups all-purpose flour |
3 cups granulated sugar |
1 tablespoon pumpkin pie spice |
1 teaspoon baking soda |
1 teaspoon salt |
1 (15-oz.) can pumpkin |
1 cup canola oil |
4 large eggs |
2/3 cup water |
Directions:
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 3 ingredients; add to dry ingredients, stirring just until moistened. Stir in pecans.
3. Spoon batter into 2 greased and floured 9- x 5-inch loafpans.
4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour).
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