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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |