Pumpkin Pecan Bread

Pumpkin Pecan Bread 

Sonja Booker - Salt Lake City, UT 

 

INGREDIENTS:

1 ¾ C All Purpose Flour

1 1/3 C. Sugar

1 ¼  tsp. Baking Soda

¾ tsp. Salt

¾ tsp. Cinnamon

½ tsp. Nutmeg

¼ tsp. Ginger

2 Eggs

½ C. Canola Oil

½ tsp. Apple Cider Vinegar

½ tsp. Vanilla Extract

1 ¾ C. (15 oz can) Pumpkin Puree

¾ C. Old Fashioned Rolled Oats

¾ C. plus ¼ C. Coarsely Chopped Pecans

DIRECTIONS:

      Preheat oven to 350.  Brush a 12x4 inch loaf pan with melted butter and dust lightly with flour, or spray with cooking spray.

      Sift the flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.  In 2^nd bowl, whisk the eggs, oil, vinegar, vanilla, and pumpkin puree.

      Usinga wire whisk, mix wet ingredients into the dry ingredients.  Stir the rolled oats and ¾ C. of the pecans.  Spread into prepared loaf pan and sprinklewith remaining ¼ C. pecans.  Bake 60-70 minutes until toothpick inserted comes out clean.  Cool 30 minutes.