Pumpkin Bread
By cacelias
Delicious bread that reminds you of fall/winter....Halloween, Thanksgiving, Christmas! This recipe is from Diana Hadden who dropped some off at our house upon our return from Italy and Paris! I added some glaze on top, just to give it a little bit of sweetness. You could also do a cream cheese frosting, if you desired a richer topping!
Recipe from Diana Hadden, Loveland, OH, Nov. 2011
Ingredients
- 3 c. sugar
- 1 c. canola oil
- 4 eggs
- 1 – 15 oz. can pumpkin
- 3 1/2 c. flour
- 2 t. baking soda
- 2 t. salt
- 1 t. cinnamon
- 1 t. allspice
- 1 t. nutmeg
- 1/2 t. ground cloves
- 2/3 c. water
- 1 1/2 c. chopped pecans
Details
Servings 2
Preparation
Step 1
Beat everything but water and pecans at low speed until blended.
Add water and mix well.
Stir in pecans.
Pour batter into 2 greased, floured 9x5” loaf pans
Bake @ 350 for 1 hour (or until toothpick comes out clean).
Cool in pans for 10 minutes and remove.
Optional: Frosting
Powdered sugar & Milk
Cream Cheese Frosting
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