Ingredients
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3 cups all-purpose flour
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1 tsp ground cloves
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2 tsp ground cinnamon
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1 tsp ground nutmeg
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1 tsp Bacon Salt
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1 tsp baking soda
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1/2 tsp baking powder
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1 1/2 cups granulated sugar
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1 cup packed light brown sugar
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1 cup butter, melted
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3 large eggs
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1 15 oz can of pure pumpkin
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1 cup chopped pecans
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4 slices of bacon, cooked and crumbled
Directions
Preheat oven to 350˚F and butter two loaf pans.
In a medium bowl, mix the flour, spices, Bacon Salt, baking soda, and baking powder and set aside.
In large bowl, beat together sugars and melted butter. Add the eggs. Beat with the whisk attachment of a hand mixer, on medium speed for about 2 minutes or until fluffy (mine didn’t get fluffy). Add the pumpkin and combine well.
In three batches, add the dry ingredients, including pecans and bacon, and mix gently until each batch is just incorporated. Scrape the sides between each batch.
Pour batter into two prepared pans. Bake until a tester comes out clean and the top is golden, about one hour. Cool in pan for ten minutes, then run a knife around the sides and turn out onto a wire rack.
