Take 3 and 1/3 cups of sifted all purpose flour
Add 3 cups sugar
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 medium eggs well beaten, adding one at a time
2/3 cup of water
1 cup of Crisco vegetable oil
1 teaspoon vanilla extract
1 cup chopped pecans
1 can of #303 Libby's pure pumpkin (29 ounces)

Mix well (either with a hand mixer or stirring diligently with a spatula for, at least, 100 turns)

Pour equal measures into three 9"x12" loaf pans (* Don't grease pans)

Bake for 1 hour in a preheated oven at 350°F.  (* Test center to be sure bread is done by piercing with a broom straw.  When the straw comes out clean, bread is finished baking.)

Cool on baker's racks for 20 minutes before taking out of pans.

For an extra crunchy top, let stand uncovered at room temperature an additional 20 minutes.

Bread freezes well and in doing so makes for a more dense, solid result.  When preparing to serve frozen bread, let stand at room temperature for two hours before serving.

- Recipe courtesy of Seale Ballenger

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