YIELD Makes 2 loaves
|3||cups chopped pecans, divided|
|1||can (16 ounces) solid-pack pumpkin|
|1||cup Starter (recipe)|
|1/2||cup vegetable oil|
|3||cups all-purpose flour|
|1||cup granulated sugar|
|1||cup packed light brown sugar|
|4||teaspoons ground cinnamon|
|2||teaspoons baking powder|
|1||teaspoon baking soda|
|1||teaspoon ground nutmeg|
|1||teaspoon ground ginger|
|1||teaspoon ground cloves|
- Preheat oven to 350°F. Grease and flour 2 (9-1/2X4-inch) loaf pans. Set aside.
- Reserve 1 cup pecans. Spread remaining 2 cups pecans in single layer in large baking pan. Bake 8 minutes or until golden brown, stirring frequently.
- Combine pumpkin, Starter, eggs, oil and vanilla in large bowl. Combine remaining ingredients in separate large bowl until well blended. Stir into pumpkin mixture just until blended. Stir in toasted pecans. Spoon batter evenly into prepared pans. Sprinkle reserved pecans evenly over batter.
- Bake 1 hour or until toothpick inserted into centers comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans. Cool completely on wire rack. Wrap in plastic wrap. Store at room temperature up to 1 week.
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