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Pumpkin pecan bread

Yield: 1 Servings

Ingredients:

• 3 1/2 c Flour
• 3 c Sugar
• 1 1/2 ts Salt
• 4 ea Eggs beaten
• 2 c Canned pumpkin
• 2/3 c Water
• 2 ts Baking soda
• 1 ts Nutmeg
• 1 ts Cinnamon
• 1 c Vegetable oil
• 1 c Chopped pecans or walnuts
• 1 c Raisins or chopped dates

Instructions:

Preheat oven to 350 degrees. Sift together flour sugar salt soda and spices in a large bowl. Add beaten eggs pumpkin water and oil; mix until well blended. Add nuts and raisins or dates. Pour into greased two 9-inch pans three 8-inch pans or four 7-inch pans. Bake at 350 degrees (F) for 10 minutes then at 325 degrees (F) for one hour for 9-inch 50 minutes for 8-inch or 45 minutes for 7-inch pans. from Dave Maynard's Beginnings/Endings cookbook recipe from Olga Connoni Milford MA

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