Nut And Pumpkin Poundcake

 

 

 

1 cups of flour

cup pecans - finely chopped

1 teaspoons cinnamon

1 teaspoon of baking soda

teaspoon salt

teaspoon mace

teaspoon nutmeg

1 cup of butter - softened

cup sugar

cup light brown sugar - firmly packed

3 eggs

1 cup Libby's Solid Pack Pumpkin

 

In medium bowl, combine flour, pecans, cinnamon, baking soda, salt, mace, and nutmeg; set aside. In large mixer bowl, cream butter and sugars. Add eggs; beat until light and fluffy. Mix in pumpkin and dry ingredients; beat well. Spread into greased and floured, 9 x 5-inch loaf pan.

 

Bake in preheated 325 oven for 1 hour 15 minutes or until toothpick comes out clean. Cool in pan 10 minutes; turn onto wire rack to cool completely.