Email to Cat      

Pumpkin-Pecan Bread

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 2 cups all-purpose flour
  
• 1-1/2 tsp cinnamon
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 3/4 tsp salt
  
• 1/2 tsp ginger
  
• 1/4 tsp allspice
  
• Pinch freshly ground pepper
  
• 1 cup canned solid-pack pumpkin
  
• 1 cup sugar
  
• 1/2 cup milk
  
• 1/4 cup vegetable oil
  
• 2 large eggs
  
• 1/2 cup chopped pecans, toasted
  






Instructions



1. Heat oven to 350 degrees (F). Lightly coat a 9x5-inch loaf pan with vegetable cooking spray. Combine flour, cinnamon, baking powder, baking soda, salt, ginger, allspice, and pepper in a medium bowl.
   
   
2. Whisk pumpkin, sugar, milk, oil and eggs in another bowl until well combined. Stir in dry ingredients just until blended; fold in nuts.
   
   
3. Pour batter into prepared pan. Bake 55 to 60 minutes, until toothpick inserted in center comes out clean. Cool in pan on a wire rack, 15 minutes. Unmold and cool.
   
   (Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 4 hours before serving.)
   
   Makes 1 loaf.