Pumpkin Pecan Bread

My favorite appetizer: Pumpkin Pecan Bread



3 cups sugar, 1 cup veg oil, 4 large eggs, 1 (15 oz) can pumpkin, 3.5 cups all purpose flour, 2 tsp baking soda, 2 tsp salt, 1 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, 1/2 tsp cloves, 2/3 cup ater, 1-1/2 cups pecans, toasted.


Beat first 11 ing together at low speed with eletric mixer. Add 2/3 cup water beating until blended. Stir in pecans. Pour into 2 greased and floured 9X5 loafpans. Bake at 350 for 1 hr 15 min or until pick comes out clean. Cool on wire rack in pan 10 min. Remove from pan and cool completely on rack.


It is SO good and easy!!

[from Kristin]

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"With fresh pumpkin, how much should I use?"


"Rene, I have no idea how much you should use with fresh pumpkin, lol. Id probably use about the same amount thats in the can...... so around 15 oz. If you have an oz measuring cup Id just measure it up to 15 oz. Sorry not much more help than that! I bet it'll be even better with fresh pumpkin though!!"

"Rene, I used fresh to make pumpkin bread this year and it is the same amount as canned, like Kristin said."