Pumpkin Pecan Loaf


12 servings


1/2 cup butter or margarine, room temperature
1 1/2 cups granulated sugar
2 large eggs
1 cup solid pack canned pumpkin
1/3 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup chopped pecans
1/2 cup chopped pecans
1/4 cup brown sugar, firmly packed
2 tablespoons butter or margarine


Preheat oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan using Pan Release or cooking spray.

Blend butter 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 butter until mixed and crumbly. Sprinkle over batter.

Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 to 10 minutes. Remove from pan. Place on cooling rack to continue cooling.

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