Pumpkin Bread

Story

Imported from the family cookbook draft.

Ingredients

• 3 ½ cups All Purpose Flour
• 2 tsp Baking Soda
• 1 ½ tsp Salt
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 3 cups Sugar
• 4 Eggs
• 2/3 cup Water
• 1 cup Cooking Oil (e.g., Canola)
• 2 cups Canned Pumpkin
• ½ - 1 cups Pecans (chopped)

Instructions

1. Preheat the oven to 350° F, lightly grease (e.g., spray with Pam) three medium, disposable loaf pans. Lightly sprinkle a few pecans on the bottom of each pan, reserving the rest to cover the tops.
2. Combine dry ingredients (flour, baking powder, salt, cinnamon and nutmeg) in a bowl.
3. Mix the oil and sugar in the bowl of a stand mixer. Add the eggs, one at a time, until just incorporated.
4. Add 1/3 of the dry mixture to the bowl of the mixer, as it incorporates, add ½ the water, then 1/3 of the dry mixture, then the remaining water, and then the remaining dry mixture. Allow each addition to incorporate before adding the next.
5. Mix in the pumpkin.
6. Evenly spread the batter between the 3 pans and sprinkle the remaining pecan pieces on top.
7. Bake for 1 hour, testing with a toothpick as necessary.