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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This tasty bread makes a delicious addition to any breakfast pastry assortment. Ingredients:
1 3/4 cups all-purpose flour |
1 1/3 cups sugar |
1 1/4 teaspoons baking soda |
3/4 teaspoon salt |
3/4 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ginger |
2 eggs |
1/2 cup canola oil |
1/2 teaspoon apple cider vinegar |
1/2 teaspoon vanilla extract |
1 3/4 cups pumpkin puree |
3/4 cup old fashiled rolled oats |
3/4 cup coarsely chopped pecans, plus |
1/4 cup coarsely chopped pecans |
Directions:
1. Preheat oven to 350*F. Brush a 12 X 4 inch loaf pan with melted butter and dust lightly with flour, or spray generously with cooking spray.
2. Sift the flour, sugar, bakind soda, salt, cinnamon, nutmeg and ginger in a large bowl. In a second bowl, whisk the eggs, oil, vinegar, vanilla and pumpkin puree.
3. Using a wire whisk, mix the wet ingredients into the dry ingredients. Stir in the rolled oats and 3/4 cup of the pecans. Spread into the prepared loaf pan and sprinkle with the remaining 1/4 cup of nuts. Bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Cool 30 minutes before removing from the pan.
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