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4 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground all spice
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
4 large eggs
1 cup vegetable oil
1 (15-ounce) can pumpkin
2/3 cup water
1 cup chopped pecans

Beat first 14 ingredients at medium speed with an electric
mixer just until dry ingredients are moistened. Fold in pecans.
Spoon evenly into 2 greased and floured 9x5-inch loaf pans*. Bake
at 350 degrees for 1 hour or until wooden pick inserted into center comes
out clean. Cool in pans on wire racks 10 minutes; remove from pans
and cool completely.

*May cook in mini-muffin pans. If do, bake for 11 minutes.

Yield: 2 loaves or 8 mini-muffin pans.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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