3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
3 cups sugar
4 eggs beaten
2 cups of fresh pumpkin
1/2 cup water
1 cup vegetable oil
1 cup chopped pecans
Preheat oven to 350F.
Combine flour, soda, salt cinnamon, nutmeg and sugar
in a large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts and mix well.
Pour into two 9x5" loaf tins. Bake for one hour. Cool slightly and take out
of tins to let cool on a rack. This tastes best if you wrap and refrigerate it and wait a
day to eat it. It keeps well in the refrigerator and can be frozen.
(Makes 2 loaves.)
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