Egg & Toast

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Vivian’s Pumpkin Bread / Muffins From the kitchen of trey

  • 2½ cups all purpose flour
  • 1 cup whole wheat flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup oil
  • ⅔ cup water
  • 4 eggs
  • 1 (16-oz.) can pumpkin (2 cups)
  • 1 cup chopped pecans

Heat oven to 350°F. Grease bottom only of two 9x5-inch loaf pans. In large bowl, combine all purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well. In medium bowl, combine oil, water, eggs and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.

Bake at 350°F. for 60 to 70 minutes or until a dirty toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Yield: 2 (16-slice) loaves.

People who have borrowed this card: Megan