Pecan-Pumpkin Bread

• 1 1/2 cups chopped pecans
• 3 1/2 cups all-purpose flour
• 3 cups granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 (15-oz.) can pumpkin
• 1 cup canola oil
• 4 large eggs
• 2/3 cup water

1. Preheat oven to 350u0b0. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 3 ingredients; add to dry ingredients, stirring just until moistened. Stir in pecans.
3. Spoon batter into 2 greased and floured 9- x 5-inch loafpans.
4. Bake at 350u0b0 for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour).

pecans, flour, granulated sugar, pumpkin pie spice, baking soda, salt, pumpkin, canola oil, eggs, water

Taken from www.myrecipes.com/recipe/pecan-pumpkin-bread (may not work)