"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pecan Pumpkin Bread Recipe

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This recipe for Pecan Pumpkin Bread, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Darlene Newton
Added: Saturday, August 26, 2006


2 1/2 cups flour
1 cup whole wheat flour
3 cups sugar
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 cup oil
2/3 cup water
4 eggs
16oz. can pumpkin
1 cup chopped walnuts or pecans.

Lightly grease bottom only of 2, 9-inch loaf pans. In large bowl combine flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg. Mix well. In another bowl mix together all wet ingredients and then add to dry. Beat one minute. Fold in pecans. Pour batter into pans and bake in 350 oven for 60-70 minutes or until toothpick comes out clean. Cool 10 minutes.




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