Pumpkin Pecan Loaf

Pumpkin Pecan Loaf

Tags: Bread, Quickbreads

  • Prep Time: 15 min
  • Cook Time: 60 min
  • Ready Time: 100 min
  • Yield: 12 servings

Ingredients

  • Pillsbury® Baking Spray with Flour
  • 1/2 cup Crisco® Light Tasting 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 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup chopped pecans

TOPPING

  • 1/2 cup chopped pecans
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons Crisco® Light Tasting Olive Oil

Preparation 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.
  • 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.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of loaf), Calories 310 (Calories from Fat 140), Total Fat 16g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 35mg, Sodium 220mg, Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 29g), Protein 3g; Percent Daily Value*: Vitamin A 60%, Vitamin C 2%, Calcium 2%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.