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.