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Olive Oil Pecan Pumpkin Bread

1hr 30 mins

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.