Pumpkin Loaves

This recipe makes 2 loaves….one for now and one for unexpected company in the future.

 

• 3  1/2 cups flour
• 2 tsp. baking soda
• 1 tsp salt
• 3 cups sugar (yes, this is right)
• 2 tsp. cinnamon
• 2 tsp. freshly ground nutmeg
• 4 large eggs, beaten
• 2/3 cup water
• 1 cup Crisco oil
• 2 cups pumpkin puree not pie filling)
• 1 cup chopped pecans
• 1/2 cup English toffee bits

Sift  dry ingredients in a medium bowl, add the beaten eggs, water, oil and pumpkin.  Stir in the toffee bits and pecans until well blended. Grease 2 loaf pans and bake for about 1  1/2 hours in  a 350 degree oven.

Check for doneness and let cool on a rack. Remove from the pans. Wrap in saran and, if freezing, insert inside a freezer bag.