melissa-dallas
Well-known member
This is a recipe that was published in the flyers that Lone Star Gas put out every month that you picked up at the store when you went in to pay your bill (shows how different things used to be in small towns...) Anyway, my mom & I have been making this for about forty years and it is a really nice moist bread and a big batch. I love it made into finger tea sandwiches with lightly sweetened cream cheese.
Whisk together in large bowl:
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar.
Add and mix just until all ingredients are wet:
1 cup chopped pecans
1 cup oil
4 lightly beaten eggs
2/3 cup water
2 cups canned pumpkin
Pour into prepared pans:
Grease two 9X5X3 loaf pans, line bottom with wax paper or parchment, brush paper with shortening then flour pans.
Bake one hour at 350.
Whisk together in large bowl:
3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar.
Add and mix just until all ingredients are wet:
1 cup chopped pecans
1 cup oil
4 lightly beaten eggs
2/3 cup water
2 cups canned pumpkin
Pour into prepared pans:
Grease two 9X5X3 loaf pans, line bottom with wax paper or parchment, brush paper with shortening then flour pans.
Bake one hour at 350.