The Bread Experience -- www.breadexperience.com
This is my mom's pumpkin bread recipe. It is an authentic version that uses cooked pumpkin rather than canned pumpkin for a more flavorful taste. You can substitute canned pumpkin but try this version first and see what you think.
3 1/2 cups plain flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
4 eggs
1 cup oil
1 1/2 cup sugar
2 cups cooked pumpkin, sweetened & spiced
1/2 - 3/4 cup chopped pecans
Preheat oven to 325°F. Grease 2 loaf pans.
Blend oil and sugar together using an electric mixer on low speed. Add eggs, one at a time, beating on low speed. Mix dry ingredients together. Add alternately with pumpkin. Beat on low speed. Stir in pecans. Pour into the loaf pans.
Bake at 325°F for 45-50 minutes.
Cool in pan for 10 minutes before removing.
Yield: 2 loaves
Source: 2008 The Bread Experience - breadexperience.com