This recipe was first given to my family by my kindergarten teacher…..long, long ago. This recipe had been passed along to her by her family, who lived on a plantation in the South. My family loves to pull this out come fall when pumpkins are readily available. It makes a great teacher’s gift…and freezes well for those times when you need something quick to pull out for unexpected company. Enjoy!
Heat oven to 350
Butter and sugar 2 bread pans. I find the granulated sugar adds a nice crunch to the outside of the bread.
1c chopped pecans
2c pumpkin mashed
1 1/4 cup shortening liquid
4 eggs beaten
Sift dry ingredients then add pecans. Adding pecans to the dry ingredients will give a coating that will keep the pecans from sinking. Mix in wet ingredients and stir well. Fill pans half-full and bake for one hour–toothpick should come out clean. If you are using them for gifts, one batch will make 6 mini loafs. If you are looking for a gift idea, saran wrap loaves and wrap with a kitchen towel and secure it with your favorite ribbon.