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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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 36|
|Calories from Fat: 146 (57%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 47mg||14 %|
|Sodium 56.4mg||2 %|
|Potassium 83.8mg||2 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 24.4g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 254
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