Jefferson County Recipe of the Day: Pumpkin-Pecan Bread

Warm Pumpkin-Pecan Bread is perfect on a cold, wintry day!

Pumpkin-Pecan Bread


1 – 16 ounce can of canned pumpkin
3 ½ cups all-purpose flour (not self-rising flour)
2 tsp. baking soda
3 cups sugar
4 eggs – beaten
1 cup vegetable oil
1 ½ tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
½ teaspoon allspice
1 cup chopped pecans
1/2 cup raisins


~Preheat oven to 350 F.

~In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg, and sugar.

~Add the eggs, water, oil, and pumpkin. Stir until blended. Add the raisins and nuts and mix well.

~Pour into two lightly greased and floured 9×5″ loaf pans. Bake approximately 1 hour.

~Remove from the oven and cool slightly (10 minutes). Then take out of pans to let cool on a rack.

Note: Like banana bread, pumpkin-pecan bread tastes better if you wrap it in plastic wrap, refrigerate it, and wait until the following day to eat it.

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