Ingredients
3-1/2 cups All-purpose Flour
1-1/2 teaspoon Salt
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ground Nutmeg
3 cups Sugar
1 cup Pecans, Chopped
1 cup Vegetable Oil
4 whole Eggs
2/3 cups Water
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Sift flour, salt, and baking soda together in a medium bowl. Combine cinnamon, nutmeg, sugar, pecans, and oil in a large bowl. Add the flour mixture to the wet mixture. Add the eggs one at a time, mixing thoroughly. Add water and canned pumpkin. First the batter will appear too thick and then too soupy, but it's just fine. Spread in prepared (greased and floured) pans of your choice-again, mini loaves, bread-sized loaf, muffin/cupcake pan. Bake at 350 degrees for 50-55 minutes depending on your pan.
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving