Pumpkin Pecan Bread
2 cups flour
1 1/2 cups sugar
1 cup whole wheat flour
1/2 cup brown sugar
2 tsp. pumpkin pie spice
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
15 oz. canned pumpkin
1/2 cup vegetable oil
1/2 cup water
1 tsp. vanilla
1/2 cup pecans, chopped
Preheat oven to 350° F. Combine dry ingredients in a bowl; set aside. In another
bowl, stir together the eggs, pumpkin, oil, water and vanilla; mix well. Stir
into the dry ingredients just until moistened. Fold in pecans. Pour batter into
two well-greased 8" x 4" loaf pans. Bake for 55-60 minutes until toothpick comes
out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
Makes 2 loafs.
Note:
Combine 3 tsp. sugar, 1 tsp. sugar, and 1/2 tsp. nutmeg and sprinkle over loaves
prior to baking if desired.