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Pumpkin Pecan Bread Recipe

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

Griselle Lindo
Added: Wednesday, November 22, 2006


2/3 Cup solid vegetable shortening
2 2/3 Cup of sugar
2 Cups cooked pumpkin
4 Large eggs
2/3 Cups water
3 Cups flower

2 Teaspoons soda

Teaspoons baking powder

1 Teaspoon salt

2 Teaspoons cinnamon

Teaspoons nutmeg

1 Cup chopped pecans

Cream the shortening and sugar in a large mixture bowl. Add the pumpkin, eggs and water and stir with a wire wisk until thoroughly blended. In a separate bowl, combine the dry ingredients and add them to the pumpkin mixture. Stir to moisten and athen fold in the nuts. Divide batter into two grated loaf pans (9 by 5 by 3 inches). Bake at 350F for 60 to 70 minutes until a cake tester inserted into the center of one loaf comes out clean. Let the loaves rest in the opan for a few minutes and then turn out onto a rack and cover with a light cloth to cool.

This bread can be varied in a number of ways; Winter squash can be substituted for the pumpkin and different combinations of dried fruits (raisins, chopped dates and nuts can be added I place of the pecans. You can also substitute honey for all or part of the sugar, cup for cup remembering to reduce the water by three tablespoons for each cup of the honey used.




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