Pecan-Pumpkin Bread

Ingredients

• 1 teaspoon baking soda 
• 15 oz pumpkin canned
• 1 cup canola oil 
• 4 large eggs 
• 3.5 cups flour all-purpose
• 3 cups granulated sugar 
• 1.5 cups pecans chopped
• 1 tablespoon pumpkin pie spice 
• 1 teaspoon salt 
• 0.7 cup water 

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture.
4. Whisk together pumpkin, next 3 ingredients; add to dry ingredients, stirring just until moistened. Stir in pecans.
5. Spoon batter into 2 greased and floured 9- x 5-inch loafpans.
6. Bake at 350 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.
7. Remove from pans to wire rack, and cool completely (about 1 hour).