| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Breads | 1 | Servings | |
INGREDIENTS
| 4 | c | All-purpose flour |
| 3 | c | Sugar |
| 2 | ts | Baking soda |
| 1 1/2 | ts | Salt |
| 1 | ts | Baking powder |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 1/2 | ts | Ground allspice |
| 1/2 | ts | Ground cloves |
| 1/4 | ts | Ground ginger |
| 4 | lg | Eggs |
| 1 | c | Vegetable oil |
| 1 | cn | Pumpkin; (15 oz) |
| 2/3 | c | Water |
| 1 | c | Chopped pecans |
INSTRUCTIONS
Beat first 14 ingredients at medium speed with an electric mixer just until dry ingredients are moistened. Fold in pecans. Spoon evenly into 2 greased and floured 9x5 inch loaf pans. Bake at 350F for one hour or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; Remove from pans, and cool completely on wire racks. Yield: 2 loaves NOTES : Recipe from Southern Living by Brother Boniface. Recipe by: Baking With Brother Boniface Posted to KitMailbox Digest by Cairn Rodrigues <[email protected]> on Apr 20, 1998
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”