Whole-wheat pastry flour or 1 c. whole wheat flour plus 1/2 c. enriched all-purpose flour may be substituted.
Recipe originates from Paula's good friend, Alice White, nutritionist and wonderful cook in Cambridge, Massachusetts.
Preheat over to 350 degrees F. Grease a 9- x 5- x 3-inch loaf pan. Place all dry ingredients in a large bowl and mix well. Add oil and beaten eggs, blend in well. (This recipe is easy to mix by hand.) Add water, pumpkin, and pecans; stir until batter is well blended. Place in greased loaf pan and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done. Remove from oven and allow to cool in the pan; then place pan on its side and gently ease out the loaf. Note: This bread is excellent for freezer storage and can be frozen up to three months. It also keeps well for about a week tightly wrapped in foil in the bread box.
Variations: Other nuts, such as walnuts, can be substituted. Experiment with other spices such as allspice or mace. Substitute mashed sweet potato for the pumpkin. Add 1/2 c. of raisins.
Paula Lyons 1996, WCHS-TV8