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Pumpkin Pecan Loaf Recipe

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This recipe for Pumpkin Pecan Loaf is from The "Monaco" Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crisco Flour No-stick spray
½ cup Crisco Light olive oil
1 ½ cups sugar
2 large eggs
1 cup solid pack canned pumpkin
1/3 cup milk
1 ½ cups Pillsbury best all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ cup chopped pecans


Topping
½ cup chopped pecans
¼ cup firmly packed brown sugar
2 tablespoons Crisco light olive oil
Directions:
Directions:
Heat oven to 350°
Coat 9x5 inch loaf pan lightly with non-stick cooking spray with flour

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 ½ cup pecans.

Pour batter into prepared pan. Combine ½ 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 pan.

 

 

 

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