Rich and flavorful, easy to make pumpkin bread with olive oil and pecans.
Servings : 8
Prep Time 20 minutesmins
Cook Time 1 hourhr10 minutesmins
Total Time 1 hourhr30 minutesmins
Ingredients
1-1/2cupsall purpose flour
1/2teaspoonbaking soda
1/4teaspoonbaking powder
1/4teaspoonsalt
1/2teaspoonpumpkin pie spice
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
1cupsugar
1/2-cupSTAR Butter Flavored Olive Oil
2large eggs
1cupcanned pumpkin puree
1teaspoonpure vanilla extract
1/2cupchopped 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 & FreezingCool the quick bread completely before wrapping and freezing. To freeze, wrap securely in aluminum foil and place in freezer bags. When ready to bake, thaw completely at room temperature before baking.Inspired by BonAppetit
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.