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.
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.
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.
Recipe developed by: http://www.diethood.com
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1hr 30 mins
Serves: 8
