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Pumpkin Pecan Bread
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Submitted by:
Jimmy |
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My mother is queen of making this bread |
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INGREDIENTS:
- 1 3/4 cup(s) , A.P. Flour
- 1 teaspoon(s) , Baking Powder
- 1/2 teaspoon(s) , Baking Soda
- 1/4 teaspoon(s) , Salt
- 3/4 teaspoon(s) , Ground Cinnamon
- 1/2 teaspoon(s) , Ground Nutmeg
- 3/4 cup(s) , Canned Pumpkin
- 1/3 cup(s) , Skim Milk
- 1/3 cup(s) , Vegetable Oil
- 1/2 cup(s) , Egg Substitute
- 1/2 cup(s) , Pecans Chopped
- 1/2 cup(s) , Sugar
- 0 as needed , Vegetable Cooking Spray
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| Instructions: |
Combine first 6 ingredients plus the sugar in a large bowl; make a well in center of mixture. Set aside. Combine pumpkin, milk, oil, egg substitute, and pecans; add to dry ingredients, stirring just until moistened. Spoon into an 8 1/2 x 4 1/2 x 3-inch loaf pan coated with cooking spray.
Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Yield: 16 servings. |
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