Pumpkins , Pumpkins and Pumpkins

I see pumpkins everywhere these days and I just love seeing them. Means the holidays are coming. First Halloween with its Jack O Lanterns. Then Thanksgiving with its fantastic pies. So I decided to share my recipe for one of my most favorite pumpkin bread recipes. So I hope ya’ll enjoy it. Let me hear from ya’ll.

Patti’s Pumpkin Pecan Bread:

3 cups sugar
1 cup vegetable oil
4 large eggs
2 cups fresh pumpkin or 1 small can pumpkin
3 1/4 cups all-purpose flour

1/4 cup corn meal flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2/3 cup water
1 to 1 1/2 cups chopped pecans, toasted

Preheat the oven to 350 degrees.

Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended. Stir in pecans. Pour batter into 2 greased and floured 9- x 5-inch loaf pans.

Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.

Hope to see ya’ll really soon.