Pumpkin Friendship bread

Pumpkin-Pecan Friendship bread
Pumpkin-Pecan Friendship bread I have been waiting to make this for years, about two years ago I started the started and never did anything with it. So this was the year. Now I am going to give the recipe to five people and hope they start their starter and pass this one to two of their friends and keep it going. I am also going to make Rock candy soon with the boys. Danny seen Rock candy on TV last night and I told him it was really easy to make.

Here is the recipe for the bread.

3 C chopped pecans, divided

1 (16oz) can solid-packed pumpkin

1 C starter

4 Eggs

1/2 C vegetable oil

3 C flour

2 t vanilla

1 C sugar

1 C Light brown sugar

4 t cinnamon

2 t baking powder

1 t baking soda

1 t each...nutmeg...ginger...cloves

Preheat oven to 350 grease and flour 2 loaf pans. Set aside.Reserve 1 cup pecans. Spread remaining 2 cups in single layer in large baking pan. Bake 8 minutes or until golden brown, stirring frequently.Combine pumpkin, 1 cup starter, egg, oil and vanilla in a large bowl. Combine remaining ingredients in a separate bowl blend well. Stir into pumpkin mixture just until blended. Stir in toasted pecans. Spoon batter evenly into prepared pans. Sprinkle reserved pecans evenly over batter.Bake one hour or until wooden pick inserted in center comes out clean. Cool in pan on wire rack five minutes. remove from pans, cool completely on wire rack, wrap in plastic wrap, Store at room temperature up to one week.

Starter...1 C sugar

1C flour

1 C milk

Combine ingredients in a large resealable plastic food storage bag. Knead bag until well blended. Let bag stand at room temperature five days. Knead bag five times a day.On day six, add 1 cup sugar, one cup flour and one cup milk. Knead bag until well blended. Let stand at room temperature 4 days. Knead bag five times each day.On day 10, pour one cup starter into three bags . Reserve remaining 1 cup starter for recipe, Give remaining bags of starter with recipe as gift.