All recipes
Olive Oil Pecan Pumpkin Bread
8
1hr 30 mins
Ingredients
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1-1/2 cups all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon baking powder
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¼ teaspoon salt
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½ teaspoon pumpkin pie spice
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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1 cup sugar
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2 large eggs
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1 cup canned pumpkin puree
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1 teaspoon pure vanilla extract
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½ cup chopped pecans
Instructions
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1.
Preheat oven to 350F degrees.
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2.
Grease a 9-inch loaf pan with baking spray and set aside.
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3.
Place flour, baking soda, baking powder, salt and spices in a large mixing bowl; whisk until well combined. Set aside.
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4.
In a separate mixing bowl, whisk together sugar and olive oil; whisk until well blended.
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5.
Add eggs, pumpkin and vanilla; whisk until thoroughly incorporated.
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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.
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7.
Pour the batter into the previously prepared loaf pan.
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8.
Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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9.
Remove from oven and transfer to a cooling rack.
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10.
Cool in pan for ten minutes; turn the bread out onto a rack and cool completely.
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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.
