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    You are in: Home / Recipes / Pumpkin Pecan Loaf Recipe
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    Pumpkin Pecan Loaf

    Pumpkin Pecan Loaf. Photo by loof

    1/5 Photos of Pumpkin Pecan Loaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    wicked cook 46's Note:

    From the Crisco website. Posting for safe keeping. Times are approximate

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    Ingredients:

    Serves: 12

    Yield:

    loaf

    Units: US | Metric

    Topping

    Directions:

    1. 1
      55Heat oven to 350°F Coat 9 x 5-inch loaf pan lightly with flour no-stick cooking spray.
    2. 2
      Stir olive oil and sugar together with spoon.
    3. 3
      Stir in eggs until blended.
    4. 4
      Add pumpkin and milk.
    5. 5
      In a bowl combine flour, baking soda, salt, cinnamon and ginger.
    6. 6
      Add to pumpkin mixture, stirring until well combined.
    7. 7
      Stir in 1/2 cup pecans.
    8. 8
      Pour batter into prepared pan.
    9. 9
      Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter.
    10. 10
      Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.

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    Ratings & Reviews:

    • on October 21, 2013

      55

      This is really good and really easy. I mixed all the dry ingredients together and then mixed all the wet in a measuring cup and stirred them into the dry. I did add about one teaspoon of vanilla and used water instead of milk. Super easy. Baked about 5 minutes longer than it called for and it was almost overdone. The nuts were very brown on top. The topping of sugar, oil and pecans is great and one of DS' friends said he loved the contrast of the soft spicy inside to the nutty crunchy top. Next time I think I will make this recipe as bars in a 9 X 13 pan with a double batch of the topping sprinkled on top to get more of the contrast in each bite. I think I will probably only cook that for about 40-45 minutes. Maybe even less. Thanks so much for sharing this delightful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 01, 2011

      55

      Delicious bread! I only had 1/2 cup pecans so had to split them between the bread and the topping, otherwise made just as directed. I baked mine in 4 ceramic mini loaf pans. Perfectly sweet and spicy with a great texture - loved it - thanks for sharing the recipe! Made for the Best of 2010 Event, (recommended by mersaydees)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2010

      55

      This is awesome and going straightaways into my Best of 2010 Cookbook! I made this for work today to celebrate an occasion and several people asked me for the recipe. When my picky DH saw me take this into work he asked me to make one for our family of 3 plus friends. I made as directed using my convection bake setting; although I tested it with a cake tester, it still wasn't quite done in the center; I attribute this to my convection baking learning curve; I ate those bits as "cookie dough" and loved them anyways! Thanks, Wicked! Made for my PAC Fall 2009 co-hostie.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Pumpkin Pecan Loaf

    Serving Size: 1 (102 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 357.4
     
    Calories from Fat 171
    47%
    Total Fat 19.0 g
    29%
    Saturated Fat 2.5 g
    12%
    Cholesterol 31.9 mg
    10%
    Sodium 268.2 mg
    11%
    Total Carbohydrate 44.9 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 30.5 g
    122%
    Protein 3.9 g
    7%

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