Title: Pumpkin pecan bread
 Categories: Breads, Pumpkin, Pecan
      Yield: 1 Servings
 
  3 1/2 c  Flour
      3 c  Sugar
  1 1/2 ts Salt
      4 ea Eggs, beaten
      2 c  Canned pumpkin
    2/3 c  Water
      2 ts Baking soda
      1 ts Nutmeg
      1 ts Cinnamon
      1 c  Vegetable oil
      1 c  Chopped pecans or walnuts
      1 c  Raisins or chopped dates
 
  Preheat oven to 350 degrees.
  
  Sift together flour, sugar, salt, soda, and spices in a large bowl.
  Add beaten eggs, pumpkin, water, and oil; mix until well blended. Add
  nuts and raisins or dates. Pour into greased two 9-inch pans, three
  8-inch pans, or four 7-inch pans.  Bake at 350 degrees (F) for 10
  minutes, then at 325 degrees (F) for one hour for 9-inch, 50 minutes
  for 8-inch, or 45 minutes for 7-inch pans.
  
  from Dave Maynard's Beginnings/Endings cookbook recipe from Olga
  Connoni, Milford, MA