---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Pumpkin Pecan Bread
  Categories: Bread, Pumpkin, Pecan
       Yield: 1 servings
  
   3 1/2 c  Flour
       3 c  Sugar
   1 1/2 t  Salt
       4 ea Eggs, beaten
       2 c  Canned pumpkin
     2/3 c  Water
       2 t  Baking soda
       1 t  Nutmeg
       1 t  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
  
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