Recipe: Pecan Pumpkin Bread (using oil, cinnamon and nutmeg, 1980's)

PECAN PUMPKIN BREAD

2 1/2 cups all-purpose flour
1 cup whole wheat flour
3 cups sugar
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 cup oil
2/3 cup water
4 eggs
1 (16 oz.) can pumpkin puree (not seasoned pie filling)
1 cup chopped pecans

Oven at 350 degrees F. Grease bottom of two (9x5-inch) loaf pans.

Lightly spoon flour into measuring cup; level off.

In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.

In medium bowl, combine oil, water, eggs and pumpkin; mix well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into prepared pans.

Bake at 350 degrees F for 60 to 70 minutes or until butter knife inserted in center comes out clean. Cool 10 minutes. Remove from pans.

Serve warm or at room temperature. Keep wrapped tightly; refrigerate if desired.

Source: Country American Cookbook, 1983