Pumpkin pecan bread

Yield: 1 Servings

3 1/2 c Flour      3 c Sugar
1 1/2 ts Salt      4 ea Eggs beaten
2 c Canned pumpkin      2/3 c Water
2 ts Baking soda      1 ts Nutmeg
1 ts Cinnamon      1 c Vegetable oil
1 c Chopped pecans or walnuts      1 c Raisins or chopped dates

Preheat oven to 350 degrees. Sift together flour sugar salt soda and spices in a large bowl. Add beaten eggs pumpkin water and oil; mix until well blended. Add nuts and raisins or dates. Pour into greased two 9-inch pans three 8-inch pans or four 7-inch pans. Bake at 350 degrees (F) for 10 minutes then at 325 degrees (F) for one hour for 9-inch 50 minutes for 8-inch or 45 minutes for 7-inch pans. from Dave Maynard's Beginnings/Endings cookbook recipe from Olga Connoni Milford MA