Pumpkin Pecan Loaves

This is another recipe I tried out for my baking adventures for the neighbors. It could NOT have been easier and oh my word, delicious! I actually ran short on pecans so I tossed in some walnuts...and not to worry, my baked goods were all labeled for my neighbors as to prevent any allergy issues!

The recipe below yields three loaf pans; for me it went into five mini-loaf pan and one loaf pan. Perfect, as I have six neighbors (one got a third of the loaf and the rest was for me and Hayden!).

3 1/3 cups all-purpose flour


3 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 cups canned cooked pumpkin

4 eggs

1 cup vegetable oil

2/3 cup water

1/2 teaspoon vanilla extract

3/4 cup chopped pecans

In a mixing bowl, combine the first eight ingredients. Add pumpkin, eggs, oil, water and vanilla; mix well. Stir in pecans. Pour into three greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

I will definitely be making this in the bread rotation since Hayden and I loved it. I can "healthy" it up with some whole wheat flour, flax seed and cutting back on the sugar but it was SO yummy!