| Ingredients | Lb. | Oz. | Method |
|---|---|---|---|
| Unsalted butter | 1 | - | Mix on high speed for 1 minute. |
| Brown sugar | 1 | 9 | Add. Mix at second speed of 3-speed mixer until smooth. |
| Frozen (thawed) or refrigerated liquid whole egg | 2 | - | Add. Mix at second speed until blended. |
| Canned pumpkin | 2 | - | Blend together. Add half to batter. Blend. |
| Rum extract | - | .33 | - |
| All-purpose flour | 3 | 10 | Sift together. Add half to batter. Mix until blended. Add remaining pumpkin. Blend. Add remaining flour. Mix until blended. |
| Pumpkin pie spice | - | .5 | - |
| Baking powder | - | .5 | - |
| Baking soda | - | .15 | - |
| Salt | - | .25 | - |
| Chopped pecans | - | 7.5 | - |
| Total approximate weight | 10 lb. | 12 oz. |
Instructions
Spray-coat 5 small (5 x 9-inch) loaf pans. Portion approximately 2 lb. 2 oz. batter into each pan. Top each pan with 1.5 oz. pecans. Bake at 325°F for 1 hour. Cool before slicing.
http://www.aeb.org/food-manufacturers/egg-product-formulations/260-pecan-pumpkin-pound-cake
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