INGREDIENTS

1-3/4 Cup Flour

1-3/4 Cup Almond Flour

3 Cups Raw Sugar

2 Teaspoons Baking Soda

1-1/2 Teaspoon Salt

2 Teaspoons Cinnamon

1 Teaspoon Nutmeg

4 Beaten Eggs

1 Cup Oil

2/3 Cup Water

2 Cups Pumpkin

1 Cup Finely Chopped Pecans

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DIRECTIONS

In a large mixing bowl, stir together flour, sugar, baking soda, salt, cinnamon and nutmeg. In a separate bowl, mix together eggs, oil, water and pumpkin. Stir the dry ingredients into the wet ingredient mixture, use electric mixer for 2 minutes or until mixture is smooth. Fold in the pecans.

 

Pour into 3-4 greased and floured 1.5 quart glass loaf dishes, filling each dish half full. Bake at 350 degrees for 1 hour, 10 minutes - checking after 1 hour. When bread is ready, edges should pull from the baking dish and a knife inserted into center of loaf should come out clean. 

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Let cool for 1 hour before cutting into loaf. Once cooled, store in refrigerator and serve chilled. This pumpkin bread is at its holiday best when served chilled.

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