Recipe Clipping For Pumpkin Pecan BreadThis promo recipe was clipped from a label of canned Libby’s Pumpkin and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pumpkin Pecan Bread
(Makes 2 loaves)

1 cup butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
4 eggs
1 cup LIBBY’S Solid Pack Pumpkin
2-3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, finely chopped

CREAM butter and sugars in large mixer bowl until light. Add eggs, one at a time, beating well after each addition. Beat in pumpkin.

COMBINE flour, pumpkin pie spice, baking powder, baking soda, salt and pecans in small bowl. Add to pumpkin mixture; mix just until blended.

SPOON into 2 greased and floured 8-1/2×4-1/2 inch loaf pans.

BAKE in preheated 350°F. oven for 1 hour 10 minutes, or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pans; cool on wire racks.

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