Pumpkin Pecan Loaf

Being snowbound makes me want to bake. And eat. I wanted something bready and sweet, and I had already made banana bread earlier in the week. I came across this recipe in a magazine, in an ad for Crisco. This was easy-peasy to make, and although it took almost an hour to bake, it was well worth the wait! I couldn’t wait the full 10 minutes for it to cool (as you can see in my picture, my saucer is kind of messy- I was ready to eat!). This was so moist and flavorful! I think I have eaten 5 pieces in 2 days. This is a dangerous dish to have around. The crunchy sweet stuff on top is a nice addition. YUM.

rating: 9.5

Pumpkin Pecan Loaf
(from a Crisco ad in a magazine)

Ingredients:

* 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

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

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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