"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Pecan Bread Recipe

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This recipe for Pumpkin Pecan Bread, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Atwell
Added: Wednesday, November 14, 2007


1 c. butter, softened
1 c. granulated sugar
1 c. packed dark brown sugar
4 eggs
1 c. Libby's solid pack pumpkin
2 3/4 c. flour
1 T. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. pecans, finely chopped

In large mixing bowl, cream butter and sugars until light. Add
eggs, one at a time, beating well after each addition. Beat in
pumpkin. Sift dry ingredients together in small bowl, mix in
pecans. Add this to the pumpkin mixture and mix just until

Spoon into 2 greased and floured 8 1/2 x 4 1/2 inch loaf pans.

Bake in preheated 350 oven for 1 hour 10 minutes, or until
wooden pick inserted in center comes out clean. Cool for 10
minutes, then remove from pans and cool on wire racks.

Personal Notes:
Personal Notes:
You can use smaller loaf pans, just be sure
to reduce baking time some. I love the flavor of this bread.
Great with coffee, and pumpkin is full of Vitamin A




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