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Preheat oven to 350 degrees. Grease two 9x5x3-inch loaf pans, or three 8-1/2x4-1/2x2-1/2-inch loaf pans, or 10 mini-loaf pans.
In large bowl, cream oil and sugar until fluffy. Add eggs, pumpkin and water, mixing until blended. Blend in soda, salt, baking powder, cinnamon and cloves, then add flour until well combined (do not overmix). Stir in pecans.
Pour into pans and bake until wooden pick inserted in center comes out clean. Baking times vary based on the size of the pans:
two 9x5x3-inch loaf pans - 65-70 min.
three 8-1/2x4-1/2x2-1/2-inch loaf pans - 60 min.
10 mini-loaf pans - 50 min.
This bread freezes very well.
Original recipe called for shortening instead of oil, but I've substituted oil with no noticeable change in texture.
Every year I bring this to Minter Lane Church of Christ's "bread Sunday," held early in December, when we celebrate Christmas with our college students still in Abilene.
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hotstuffnthekitchen 1 weeks agoWe enjoyed this recipe very much the bread was moist and flavorful. I added walnuts and dried cranberries to it. Yum!
Dawnkaree 1 year agoThis is the best recipe yet. I substitute 3 spoonfuls of vanilla yogurt for 1 of the eggs and it is so moist. Ive made this bread 4x in the last month.
mamahahn 4 years ago[I posted this recipe.]