Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

Pumpkin Pecan Loaf




Source of Recipe


Posted by Jackie @ Round Table






List of Ingredients



• 1/3 c. shortening
  
• 1 1/3 c. granulated sugar
  
• 1 c. canned or cooked pumpkin
  
• 2 eggs
  
• 1/2 tsp. vanilla extract
  
• 1 2/3 c. all purpose flour
  
• 1 tsp. baking soda
  
• 3/4 tsp. salt
  
• 1/2 tsp each ground cinnamon and nutmeg
  
• 1/4 tsp. baking powder
  
• 1/3 c. water
  
• 1 c. chopped pecans or walnuts
  






Instructions



1. Preheat oven to 350°F.
   
2. In a mixing bowl, cream shortening and sugar. Add pumpkin; beat well. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
   
3. Combine dry ingredients; add to pumpkin mixture alternately with water. Stir in nuts.
   
4. Pour into greased 9" x 5" x 3" loaf pan. Bake for 55-65 minutes or until toothpick comes out clean.
   
5. Cool 10 minutes before removing from pan to wire rack.
   
6. Makes ONE loaf.
   






Final Comments


Can substitute 1 1/2 tsp. pumpkin pie spice for the cinnamon and nutmeg.