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Pumpkin Pecan Bread Recipe

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

Shirley Baur
Added: Saturday, August 1, 2009


4 c. all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
1 tsp. ground nutmeg
2 tsp. ground cinnamon
1 - 15-oz. can solid pack pumpkin
1 c. granulated sugar
1 c. packed brown sugar
1 c. milk
4 eggs
1 c. (2 sticks) butter, softened
1 1/2 c. chopped pecans
1 c. raisins (optional)

Preheat over to 350. Grease and flour 2 (9x5x3-inch) loaf pans. In medium bowl, sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon.

In large bowl, combine pumpkin, sugars, milk and eggs; beat with electric mixer. Add dry ingredients and butter, beating until well blended. Stir in pecans.

Divide batter between pans. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.

Let cool in pans on wire rack for 10 to 15 minutes. Remove from pans and let cool completely on rack.

Number Of Servings:
Number Of Servings:
2 loaves




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