| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads |
24 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter or margarine, softened, divided |
| 1 1/4 |
c |
Firm packed light brown sugar, divided |
| 3/4 |
c |
Granulated sugar |
| 1/2 |
ts |
Vanilla |
| 2 |
c |
Pumpkin (canned or fresh) |
| 3 |
|
Eggs |
| 3 1/4 |
c |
Flour, divided |
| 1 1/2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1 1/2 |
c |
Chopped pecans or walnuts |
| 1/3 |
c |
Raisins (optional) |
INSTRUCTIONS
Grease and flour two 9x5x2 inch loaf pans. Preheat oven to 350 oF. Beat 1/2
c butter in large bowl until smooth and creamy. Add 3/4 c brown sugar,
granulated sugar and vanilla. Beat until light and fluffy. Blend in
pumpkin. Add eggs, one at a time, beating well after each addition. Mix
together 2 1/2 c flour, baking soda, baking powder, cinnamon and nutmeg.
Stir into pumpkin mixture. Fold in 1 c of pecans and raisins. Spoon batter
into pans. With fork, mix remaining butter, brown sugar, flour and pecans.
Sprinkle one-half of mix evenly over each loaf; pat down lightly. Bake
about 50 minutes or until a cake tester (or toothpick) inserted in center
comes out clean. Cool in pan 10 minutes then remove from pan to rack to
cool completely. Makes 2 loaves, 24 servings, 255 calories/serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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