Pumpkin Pecan Loaf

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

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

•  non stick cooking spray with flour
• 1⁄2 cup 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 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 light olive oil

Directions

1. 55Heat 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.
3. Stir in eggs until blended.
4. Add pumpkin and milk.
5. In a bowl combine flour, baking soda, salt, cinnamon and ginger.
6. Add to pumpkin mixture, stirring until well combined.
7. Stir in 1/2 cup pecans.
8. Pour batter into prepared pan.
9. Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter.
10. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.