Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 3 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 1 (16-ounce) can pumpkin pureé
- 3 1/2 cups self-rising flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 to 1 1/2 cups chopped pecans or walnuts
Preparation:
Combine sugar, eggs, and oil in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in pumpkin pureé. Combine flour and spices; gradually add to pumpkin mixture, beating until blended; stir in pecans. Spoon mixture into 3 greased and floured 1-pound coffee cans or 8 x 4 x 3-inch loaf pans, or 2 9 x 5 x3-inch loaf pans. Bake at 300° for 1 hour and 10 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in cans or loaf pans for 10 minutes on wire racks. Remove from pans and let cool completely on wire racks.Makes 2 to 3 loaves of pumpkin pecan bread.
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