pumpkin pecan loaf
(4 ratings)
I came across this recipe in one of my grandmother's cookbooks, it is simply delicious! My youngest son, who is a very picky eater, loves it! I usually make it into little loaf pans and add them to my Christmas Gift Baskets that I give my family and friends. I am sure you will enjoy this bread as much as I do.
(4 ratings)
yield
12 serving(s)
prep time
40 Min
cook time
55 Min
method
Bake
Ingredients For pumpkin pecan loaf
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1/2 clight olive oil
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1 1/2 csugar
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2large eggs
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1 csolid pack canned pumpkin
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1/3 cmilk
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1 1/2 call purpose flour
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1 tspbaking soda
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1/2 tspsalt
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1 tspground cinnamon
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1 tspground ginger
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1/2 cchopped pecans
- THE TOPPING
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1/2 cchopped pecans
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1/4 cfirmly packed brown sugar
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2 Tbsplight olive oil
How To Make pumpkin pecan loaf
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1Heat oven to 350°F. Coat a 9 x 5 inch loaf pan lightly with flour no-stick cooking spray.
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2In a medium bowl stir olive oil and sugar together with a spoon. Stir in eggs until blended. Add the pumpkin and milk. In a separate bowl combine the flour, baking soda, salt, cinnamon and ginger. Add to pumpkin mixture, stiring until well blended. Stir the 1/2 cup of pecans in.
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3Pour the batter into your prepared pan.
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4Combine the 1/2 cup of pecans, brown sugar, and the olive oil until mixed and crumbly. Sprinkle over the batter.
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5Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing it from the pan. Place on wire rack to cool completely. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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