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Pumpkin Pecan Loaf

Pumpkin Pecan Loaf
12 ServingsReady In Time 1 hour, 40 minutes

Ingredients

  • Crisco® Flour No-Stick Cooking Spray
  • 1/2 cup Crisco® 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 Pillsbury BEST® All Purpose Flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 cup chopped pecans
  • TOPPING
  • 1/2 cup chopped pecans
  • 1/4 cup firmly packed brown sugar
  • 2 tbsps. Crisco® Light Olive Oil

Directions

  • Heat oven to 350°F. Coat 9 x 5-inch loaf pan lightly with flour
  • no-stick cooking spray.
  • Stir olive oil and sugar together with spoon. Stir in eggs until
  • blended. Add pumpkin and milk. Combine flour, baking soda, salt,
  • cinnamon and ginger. Add to pumpkin mixture, stirring until well
  • combined. Stir in 1/2 cup pecans.
© Taste of Home 2013

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Pumpkin Pecan Loaf (continued)

Directions (continued)

  • Pour batter into prepared pan. Combine 1/2 cup pecans, brown sugar
  • and olive oil until mixed and crumbly. Sprinkle over batter.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out
  • clean. Cool 10 minutes. Remove from pan. Yield: 12 servings.
© Taste of Home 2013