Here’s a recipe for something pumpkin that’s not pie!
Pumpkin-Pecan Bread
This moist, flavorful bread is a winner any time of the day. It makes an especially good snack.
3 ½ c. flour
2 tsp. baking soda
1 ½ tsp. cinnamon
1 tsp. nutmeg
1 c. sugar
1 c. oil
4 eggs (or 8 egg whites or egg substitute equivalent to 4 eggs)
⅔ c. water
2 c. canned pumpkin
1 c. chopped pecans
Sift together flour, soda, cinnamon and nutmeg. Add sugar and stir to mix thoroughly. Make a well in the center of the dry ingredients and add all together at once the oil, eggs, water and pumpkin. Mix well and add the nuts. Pour batter into four 4×8-inch loaf pans, filling each ½ full. Bake at 350° for 1 hour, or until a wooden toothpick inserted in the center of the loaf comes out clean. Slice in 16 slices when ready. Makes 4 loaves.
45 milligrams of sodium per slice.
This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.
