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Pumpkin Pecan Loaf Recipe

  • 12servings
  • 100minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crisco® Flour No-Stick Cooking Spray

  2. 1/2 cup Crisco® Light Olive Oil

  3. 1 1/2 cups sugar

  4. 2 large eggs

  5. 1 cup solid pack canned pumpkin

  6. 1/3 cup milk

  7. 1 1/2 cups Pillsbury BEST® All Purpose Flour

  8. 1 tsp. baking soda

  9. 1/2 tsp. salt

  10. 1 tsp. ground cinnamon

  11. 1 tsp. ground ginger

  12. TOPPING

  13. 1/2 cup chopped pecans

  14. 1/4 cup firmly packed brown sugar

  15. 2 tbsps. Crisco® Light Olive Oil

Instructions Jump to Ingredients ↑

  1. Pumpkin Pecan Loaf Recipe photo by Crisco® Heat oven to 350°F. Coat 9 x 5-inch loaf pan lightly with flour no-stick cooking spray.

  2. 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.

  3. Pour batter into prepared pan. Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter.

  4. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Yield: 12 servings.

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