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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups sugar |
1 cup vegetable oil |
4 large eggs |
1 (15-ounce) can pumpkin |
3 1/2 cups all-purpose flour |
2 teaspoons baking soda |
2 teaspoons salt |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground nutmeg |
1/2 teaspoon ground cloves |
2/3 cup water |
1 to 1 1/2 cups chopped pecans, toasted |
Directions:
1. Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended. Stir in pecans. Pour batter into 2 greased and floured 9- x 5-inch loafpans.
2. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.
3. NOTE: Bread may be frozen for up to 3 months.
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