| 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 <cairnann@yahoo.com> on Apr
20, 1998
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