pumpkin pecan loaf
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.
prep time
40 Min
cook time
55 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1/2 cup light olive oil
- 1 1/2 cups sugar
- 2 - large eggs
- 1 cup solid pack canned pumpkin
- 1/3 cup milk
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup chopped pecans
- THE TOPPING
- 1/2 cup chopped pecans
- 1/4 cup firmly packed brown sugar
- 2 tablespoons light olive oil
How To Make pumpkin pecan loaf
-
Step 1Heat oven to 350°F. Coat a 9 x 5 inch loaf pan lightly with flour no-stick cooking spray.
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Step 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.
-
Step 3Pour the batter into your prepared pan.
-
Step 4Combine the 1/2 cup of pecans, brown sugar, and the olive oil until mixed and crumbly. Sprinkle over the batter.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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