Easy pumpkin bread recipe for gift giving. Freezes well. Toast the pecans before adding to the batter for best nutty flavor. Libby’s canned pumpkin puree was used in this recipe. Creates a lovely pumpkin bread color and flavor.
1 –3/4 cup all purpose flour
1– 1/2 cups granulated sugar
1 teaspoon Baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon and nutmeg
1/2 cup vegetable oil
1/3 cup water
1/2 cup toasted chopped pecans
1 cup Libby’s canned Pumpkin puree ( not filling)
1 cup semi sweet mini chocolate chips- optional
To freeze pumpkin bread, wrap in plastic wrap and then foil, label and freeze until needed.