AUTUMN PUMPKIN BREAD

AUTUMN PUMPKIN BREAD

• 1/2 cup vegetable oil
• 1 cup buttermilk
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 4 eggs
• 16 ounces (2 cups) pumpkin
• 3-1/2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1-1/2 teaspoons salt
• 2 teaspoon baking soda
• 1-1/2 cups pecans, chopped (optional)

Preheat oven to 350F. Spray two 9x5 loaf pans with cooking spray. In a large mixing bowl, combine oil, buttermilk and sugars and beat until smooth using an electric hand mixer. Add eggs and pumpkin; beat until smooth, about 2 minutes. Separately, combine flour, spices, salt and baking soda. Add to pumpkin mixture and combine until just blended. Remove beaters. Add pecans and stir in with a wooden spoon. Pour evenly into two loaf pans and bake 45 minutes or until a knife inserted into center is removed cleanly. Remove from oven, let cool five minutes Remove from pans and continue to cool.