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Posted October 22, 2008 | comments Leave a comment

Pumpkin Pecan Bread

2 c. flour
1 ½ c. sugar
1 c. whole wheat flour
½ c. brown sugar
2 tsp. pumpkin pie spice
½ tsp salt
2 tsp. baking powder
½ tsp. baking soda
2 eggs
15 oz. canned pumpkin
½ c. vegetable oil
½ c. water
1 tsp. vanilla
½ c. pecans, chopped

Preheat oven to 350 degrees. 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 8x4" loaf pans. Bake for 55-60 minutes until toothpick comes out clean. Cool 15 minutes, remove from pans and cool completely on wire racks. Makes 2 loaves. Note: Combine 3 T. sugar, 1 tsp. cinnamon, and ½ tsp. nutmeg and sprinkle over loaves prior to baking if desired.

Edna Patterson
Woodstock


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