Pecan Recipes
Pecan Recipes

Pumpkin Nut Bread

4 eggs
3 cups sugar
1 cup peanut oil
1/3 cup water
1 (30-ounce) can pumpkin pie filling
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
1 ½ cups (8-ounces) chopped dates
1 cup chopped roasted peanuts
Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans.  In a large bowl beat eggs slightly. Gradually stir in sugar, oil, water, and pumpkin.  Add in flour, salt, soda, and cinnamon and mix well.  Stir in dates and peanuts.  Pour batter evenly into each loaf pan.  Bake 1 hour to 1 hour 10 minutes or until bread pulls away from sides of pan.  Cool in pans on wire rack 10 minutes and remove from pan and cool completely on rack.
Lisa’s Notes: This is a great recipe for the holidays to give as a gift since it makes 3 loaves.  You can also make several mini-loaves, just cut back on the baking time.  This bread freezes well too so plan ahead and bake some gifts early this year.

Pumpkin Nut Bread
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