Title: Pumpkin Pecan Bread - Plhol
Categories: Bread Pumpkin Pecan
Yield: 1 Servings

3 1/2	c	Flour
3	c	Sugar
1 1/2	ts	Salt
4		Eggs, beaten
2	c	Canned pumpkin
2/3	c	Water
2	ts	Baking soda
1	ts	Nutmeg
1	ts	Cinnamon
1	c	Vegetable oil
1	c	Chopped pecans or walnuts
1	c	Raisins or chopped dates

Preheat oven to 350 degrees.

Sift together flour, sugar, salt, soda, and spices in a large bowl. Add beaten eggs, pumpkin, water, and oil; mix until well blended. Add nuts and raisins or dates. Pour into greased two 9-inch pans, three 8-inch pans, or four 7-inch pans. Bake at 350 degrees (F) for 10 minutes, then at 325 degrees (F) for one hour for 9-inch, 50 minutes for 8-inch, or 45 minutes for 7-inch pans.

from Dave Maynard's Beginnings/Endings cookbook recipe from Olga Connoni, Milford, MA

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