PUMPKIN-PECAN FRIENDSHIP BREAD
3 cups chopped pecans, divided
1 can (16oz) solid-pack pumpkin
1 cup Starter (recipe follows)
4 eggs
½ cup vegetable oil
2 teaspoons vanilla
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
1. Preheat oven to 350-degrees. Grease and flour 2 (9x4-inch) loaf pans. Set aside.
2. 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.
3. Combine pumpkin, Starter, eggs, oil and vanilla in large bowl. Combine remaining ingredients in separate large bowl. Stir in toasted pecan. Spoon batter evenly into prepared pans. Sprinkle reserved pecans evenly over batter.
4. Bake 1 hour or until wooden pick inserted in centers comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans. Cool completely on wire rack.
STARTER
1 cup sugar
1 cup all-purpose flour
1 cup milk
1. Combine all ingredients in large resealable plastic food storage bag. Knead bag until well blended. Let bag stand at room temperature 5 days. Knead bag 5 times each day.
2. On day 6, add 1 cup sugar, 1 cup flour and 1 cup milk. Knead bag until well blended. Let stand at room temperature 4 days. Knead bag 5 times each day.
3. On day 10, pour 1 cup Starter into each of 3 bags. Reserve remaining 1 cup recipe. Give remaining bags of starters with recipes as gifts. Makes about 4 cups.