Ingredients:
3 1/2 C flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. salt
3 C white sugar
1 C vegetable oil
4 eggs
1 27 oz. can pumpkin puree
1/2 C water
1 C chopped pecans
Cooking Instructions
1. Preheat oven to 325 degrees F. Grease two 9x5 inch loaf pans (I recommend Wilton Cake Release). Mix the flour, baking soda, baking powder, salt, and spices. Set aside.
2. In a large bowl, beat together sugar, oil, eggs, and pumpkin puree. Stir in dry ingredients alternately with water. Divide batter evenly between the prepared pans. Top each pan with 1/2 C chopped pecans.
3. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
3 1/2 C flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. cloves
1 tsp. salt
3 C white sugar
1 C vegetable oil
4 eggs
1 27 oz. can pumpkin puree
1/2 C water
1 C chopped pecans
Cooking Instructions
1. Preheat oven to 325 degrees F. Grease two 9x5 inch loaf pans (I recommend Wilton Cake Release). Mix the flour, baking soda, baking powder, salt, and spices. Set aside.
2. In a large bowl, beat together sugar, oil, eggs, and pumpkin puree. Stir in dry ingredients alternately with water. Divide batter evenly between the prepared pans. Top each pan with 1/2 C chopped pecans.
3. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.
