Pumpkin Pecan Bread

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Title: Pumpkin Pecan Bread
Categories: Bread, Pumpkin, Pecan
Yield: 1 servings

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

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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