Sunday, November 9, 2008

Pumpkin Pecan Loaf

This sounds so yummy, I'm going to make it this week after I go to the grocery store. I LOVE TO BAKE! I'm also going to make some homemade beef stew or soup to go with the cooler weather. Will let you know if the pumpkin loaf is any good. Here is the recipe if you want to try it!

Pumpkin Pecan Loaf
Prep time: 15 min
Cook Time: 1 hrs
Yield: 12 servings
Crisco® Flour No-Stick 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 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup chopped pecans

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

Preparation Directions:
1. 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.

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