Urban Farmer Pumpkin Bread

Here is a second bread to make up in 10 1/2 ounce soup cans. Pumpkin Bread. Enjoy!!


3 cups plus 1 Tbs all-purpose flour

1 tsp ground cinnamon

1 tsp ground allspice

1/4 tsp cloves

1/2 tsp nutmeg

1 tsp baking powder

1/2 tsp salt

1 cup vegetable oil

3 cups granulated sugar

3 eggs

1 tsp vanilla

1 cup pecans,toasted and shopped

2 cups canned pumpkin puree(Preferrably Libby brand)


1. Preheat oven to 325 degrees. 2. Prepare 6 to 7  soup cans(10 1/2 ounces) by cutting partchment paper to line sides, not the bottoms. Spray insides of cans with no-stick cooking spray and then line with partchment paper. 3. In a large bowl sift together 3 cups of the flour, cinnamon, allspice, cloves, nutmeg, baking powder, and salt. 4. In a separate bowl mix oil, sugar, eggs and vailla; stir wet ingredients into dry mixture. 5. Toss the pecans with the remaining flou. Stir in the and pecans with the other batter.6. Fill cans 1/2 full and arrange on a baking sheet. Bake 60 minutes, or until golden brown in color and a skewer comes out clean. 7. Cool the breads in their cans for 15 minutes, then turn them out onto a wire rack to finish cooling. Serve with an assortment of festive butters.

tes, then remove


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