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Pumpkin Pecan Bread

Special thanks to: VW, OMAK, WA Servings: 5 Directions: Ingredients: 1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger OR just add: 2 3/4 teaspoon pumpkin pie spice 1 1/2 cups chopped Surratt Farms Pecans Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger OR the pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until just blended.Add pecans, Mix. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Special Notes: I bake and sell this every Saturday at the local farmers' market from May till Oct. It's one of the local favorites.

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