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This recipe for PUMPKIN PECAN LOAVES, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Simmons
Added: Tuesday, May 26, 2009


3 1/3 c. all purpose flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground nutmeg
1 can (15 oz.) solid pumpkin
1 c. vegetable oil
4 eggs (slightly beaten)
2/3 c. water
1/2 c. chopped pecans

Caramel Glaze:
1/4 c. butter
1/4 c. sugar
1/4 c. packed brown sugar
1/4 c. whipping cream
2/3 c. powdered sugar
1 tsp. vanilla

In a bowl, combine first 6 ingredients. Combine pumpkin, oil, eggs and water. Mix well. Stir into dry ingredients, just until combined. Fold in pecans. Spoon into 2 greased and floured 9"x5"x3" loaf pans. Bake at 375 for about 60-65 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire rack. For glaze: combine butter, sugars and whipping cream in a saucepan. Cook until sugars are dissolved. Cool 20 minutes. Stir in the powdered sugar and vanilla until smooth. Drizzle over cooled loaves. Yield 2 loaves. This stays very moist.

Personal Notes:
Personal Notes:
From the "2001 Annual Taste of Home Cookbook"




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