This pumpkin bread is based on the Appalachian people's baking in the the Carolinas as written by students in The Foxfire Books back in the 1970's.
Preparation: Combine a cup each of shelled pecans and fruit cake mix with 1/2 cup of flour. Grease two loaf pans and dust with flour.
Wet ingredients: Beat four (4) eggs, add 2 cups of sugar, 1 and 1/2 cups of canola oil, and 1 tsp vanilla extract. Add two (2) cups of pumpkin.
Dry ingredients: In another bowl, combine three (3) cups of all-purpose white flour, 2 tsp each of baking soda and baking powder, 2 tsp of pumpkin mix (or cinnamon, nutmeg, and ground cloves--whatever is available). Also add 1 tsp of salt.
All together now: Add the wet ingredients and the flour mixture together, stir and fold. What did I forget? Oh, yes. Add the fruit cake mix and the pecans, too.
Finally, pour the batter into the two greased loaf pans and bake in a 400 degree F oven for one (1) hour. To check to see if the bread is ready, insert a wooden pick, and if it is clean when pulled out the bread is done. Let cool before removing the loafs out of the pans. Enjoy!
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