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Show NUTTY QUICK BREADS PUMPKIN-PECAN TEABREAD Makes 2 standard loaves or 3 round breads 1 14 cups Planters Pecans Pieces 3 cups sugar 34 cup margarine 3 eggs 1 can (16 oz.) solid pack pumpkin puree 12 cup dairy sour cream 3 12 cups unsifted flour 1 teaspoon salt 1 teaspoon baking soda 12 teaspoon baking powder 112 teaspoons pumpkin pie spice 12 teaspoon ground cinnamon cin-namon Coarsely chop Planters pecan I pieces; set aside. j In large bowl, cream sugar and margarine. Mix in eggs, one at a time. Beat in pumpkin pump-kin and sour cream until blended. Combine flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon; gradually beat into pumpkin mixture until blended. Stir in pecan pieces. Pour batter into 3 well-greased well-greased 1 pound coffee cans or 2 greased 8'A x 4'A x 2W-inch 2W-inch loaf pans. Bake at 325F. 50 to 55 minutes for cans, or 55 to 60 minutes for loaves. Cool 10 minutes min-utes before removing from pans. Dust with confectioners' confec-tioners' sugar, if desired. ji |