Ingredients
2 1/2
cups all-purpose flour
1
cup whole wheat flour
3
cups sugar
2
teaspoons baking soda
1 1/2
teaspoons salt
2
teaspoons cinnamon
1
teaspoon nutmeg
1
cup oil
2/3
cup water
4
eggs
1
(16-oz.) can (2 cups) pumpkin
1
cup chopped pecans
Preparation
Heat oven to 350°F. Grease bottom only of two 9x5-inch loaf pans or three 8x4-inch loaf pans. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.
In medium bowl, combine oil, water, eggs and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.
Bake at 350°F. for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
