pumpkin pecan loaf

Ingredients

• No-Stick cooking spray
• 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 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 cup chopped pecans
• 
  TOPPING
• 1/2 cup chopped pecans
• 1/4 cup firmly packed brown sugar
• 2 tbsps. light olive oil

Directions

• Heat oven to 350°F. Coat 9 x 5-inch loaf pan lightly with flour no-stick cooking spray.
• Stir olive oil and sugar together with spoon. Stir in eggs until blended. Add pumpkin and milk. Combine flour, baking soda, salt, cinnamon and ginger. Add to pumpkin mixture, stirring until well combined. Stir in 1/2 cup pecans.
• Pour batter into prepared pan. Combine 1/2 cup pecans, brown sugar and olive oil until mixed and crumbly. Sprinkle over batter.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. 

Prep: 10 min

Cook: 60 min + 10 min cooling

Servings: 12

* I use pinto bean puree as a healthier alternative to the oil

Recipe Courtesy of Crisco