Pumpkin Pecan Loaf
Jessica
Pumpkin Loaf w/Pecan Topping
ingredients
- 9-by-5 inch loaf pan
- Crisco Flour No-Stick Spray
- 1/2 cup Crisco Light Olive Oil
- 1/2 cup 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 tbsp. Crisco Light Olive Oil
directions
- 1
1. HEAT oven to 350 degrees. Coat 9-by-5 inch loaf pan lightly with flour no-stick cooking stick.
- 2
2. STIR olive oil and sugar together with spoon. Stir 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
3. POUR batter into prepared pan. Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter.
- 4
4. BAKE 55 to 60 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes. Remove from pan.
Source: Jessica
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