Olive Oil Pecan Pumpkin Bread

1 hr 10 mins Serves 8 Rich and flavorful, easy to make pumpkin bread recipe with olive oil and pecans. #STARFineFoods Ingredients: 1-1/2 cups all-purpose flour ½ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ teaspoon pumpkin pie spice ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 cup sugar ½-cup STAR Extra Light Olive Oil 2 large eggs 1 cup canned pumpkin puree 1 teaspoon pure vanilla extract ½ cup chopped pecans Instructions:

Preheat oven to 350F degrees.

Grease a 9-inch loaf pan with baking spray and set aside.

Place flour, baking soda, baking powder, salt and spices in a large mixing bowl; whisk until well combined. Set aside.

In a separate mixing bowl, whisk together sugar and olive oil; whisk until well blended.

Add eggs, pumpkin and vanilla; whisk until thoroughly incorporated.

Add the pumpkin mixture to the flour mixture and, using a wooden spoon, stir until combined. Stir in the pecans and let batter stand 15 minutes.

Pour the batter into the previously prepared loaf pan.

Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Remove from oven and transfer to a cooling rack.

Cool in pan for ten minutes; turn the bread out onto a rack and cool completely.

Notes: Storage & freezing – Cool the quick bread completely before wrapping and freezing. To freeze, wrap securely in aluminum foil and place in freezer bags.

Olive Oil Pecan Pumpkin Bread

Rich and flavorful, easy to make pumpkin bread recipe with olive oil and pecans. #STARFineFoods

Extra Light Olive Oil

Olive oil made from fresh pressed olives for cooks who desire the health benefits of olive oil, but not a distinct olive taste. Perfect as a substitute for butter, margarine and other oils. For butter and margarine use our conversion chart.

Learn More Buy Now

Ingredients

  • 1-1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup sugar
  • ½-cup STAR Extra Light Olive Oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped pecans

Instructions

1

Preheat oven to 350F degrees.

2

Grease a 9-inch loaf pan with baking spray and set aside.

3

Place flour, baking soda, baking powder, salt and spices in a large mixing bowl; whisk until well combined. Set aside.

4

In a separate mixing bowl, whisk together sugar and olive oil; whisk until well blended.

5

Add eggs, pumpkin and vanilla; whisk until thoroughly incorporated.

6

Add the pumpkin mixture to the flour mixture and, using a wooden spoon, stir until combined. Stir in the pecans and let batter stand 15 minutes.

7

Pour the batter into the previously prepared loaf pan.

8

Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

9

Remove from oven and transfer to a cooling rack.

10

Cool in pan for ten minutes; turn the bread out onto a rack and cool completely.

11

Notes: Storage & freezing – Cool the quick bread completely before wrapping and freezing. To freeze, wrap securely in aluminum foil and place in freezer bags.

1

Preheat oven to 350F degrees.

2

Grease a 9-inch loaf pan with baking spray and set aside.

3

Place flour, baking soda, baking powder, salt and spices in a large mixing bowl; whisk until well combined. Set aside.

4

In a separate mixing bowl, whisk together sugar and olive oil; whisk until well blended.

5

Add eggs, pumpkin and vanilla; whisk until thoroughly incorporated.

6

Add the pumpkin mixture to the flour mixture and, using a wooden spoon, stir until combined. Stir in the pecans and let batter stand 15 minutes.

7

Pour the batter into the previously prepared loaf pan.

8

Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

9

Remove from oven and transfer to a cooling rack.

10

Cool in pan for ten minutes; turn the bread out onto a rack and cool completely.

11

Notes: Storage & freezing – Cool the quick bread completely before wrapping and freezing. To freeze, wrap securely in aluminum foil and place in freezer bags.

Recipe developed by: http://www.diethood.com

Prep Time: 20 mins

Cook Time: 1 hr 10 mins

Total Time: 1hr 30 mins

Serves: 8

In This Recipe

Extra Light Olive Oil

Olive oil made from fresh pressed olives for cooks who desire the health benefits of olive oil, but not a distinct olive taste. Perfect as a substitute for butter, margarine and other oils. For butter and margarine use our conversion chart.

Learn More Buy Now

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