"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pumpkin Pecan Bread Recipe

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This recipe for Pumpkin Pecan Bread, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, June 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup pecans, finely chopped
1 cup butter or margarine, softened
1 cup granulated sugar
1 cup packed dark brown sugar
4 eggs
1 cup Libbys solid pack pumpkin

Directions:
Directions:
In small bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice, and pecans; set aside. In large mixer bowl, cream butter and sugars until light. Add eggs, one at a time, beating well after each addition. Blend in pumpkin. Add dry ingredients; mix just until moistened. Turn into 2 greased and floured 8x4-inch loaf pans. Bake in preheated 350 F. oven for 1 hour 10 minutes, or until toothpick comes out clean. Cool 10 minutes. Remove from pans; cool on wire racks.

 

 

 

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