Paula Lyons Pumpkin Nut Bread

*Whole-wheat pastry flour or 1 cup whole wheat flour plus 1/2 cup enriched all-purpose flour may be substituted. "This recipe actually comes from my good friend, Alice White, whos a nutritionist and wonderful cook in Cambridge, Massachusetts. My family loves this every time." Preheat over to 350 degrees F. Grease a 9- x 5- x 3-inch loaf pan. Place all dry ingredients in a large bowl and mix well. Add oil and beaten eggs, blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin, and pecans; stir until batter is well blended. Place in greased loaf pan and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done. Remove from oven and allow to cool in the pan; then place pan on its side and gently ease out the loaf. Note: This bread is excellent for freezer storage and can be frozen up to three months. It also keeps well for about a week tightly wrapped in foil in the bread box. Variations: Other nuts, such as walnuts, can be substituted. o Experiment with other spices such as allspice or mace. o Substitute mashed sweet potato for the pumpkin. o Add 1/2 cup of raisins. Paula Lyons Recipe by: Good Morning America