Beth's Pecan Pumpkin Loaf

I invented this recipe to use some ingredients in my cupboard when I needed to take some little gifts to friends. It was so good I now make it regularly. It is a super moist, spice cake loaf.

• Ready In: 1 hr
• Yields: 4 mini loaves

Ingredients

• 3⁄4 cup  high protein whole wheat flour
• 3⁄4 cup white sugar (have also used Splenda)
• 1 1⁄2 tablespoons baking powder
• 1⁄2 teaspoon sea salt
• 3⁄4 cup buttermilk
• 1⁄2 cup unsalted butter (melted and cooled)
• 2  eggs, jumbo
• 2  cups canned pumpkin
• 1  cup  coarsely ground pecans (use blender or coffee grinder)

Directions

1. 1. Preheat the oven to 350 F degrees.
2. 2. Grease 4 small (individual) or 1 regular 9x5x3 loaf pan.
3. 3. In a large bowl, sift together the first 4 dry ingredients. Set aside.
4. 4. In another bowl, combine the liquid ingredients (buttermilk, butter, eggs & pumpkin).
5. 5. Now stir the liquid ingredients into the dry ingredients until everything is moistened. Do not over work.
6. 6. Gently stir in the pecans.
7. 7. Pour the batter into the pans; top with a few decorative pecans and bake for 50-60 minutes.
8. 8. Do not over bake -- this loaf is very soft and moist if you remember this tip.