Pumpkin Pecan Loaf

Pumpkin-Pecan Loaf

This is a dense, fragrant, spice filled loaf with a bit of crunch on the top. Slice one for dessert. Butter one with breakfast and hot coffee. Grab one for an after-school snack. It’s that good.

I decided to make this loaf when I found one can of pumpkin in my pantry. I wanted to use up leftovers and thought, “Pumpkin doesn’t only have to be for Thanksgiving.” And this recipe proves that Pumpkin Pecan Loaf tastes good any time of the year. Recipe is below.

Foodie Lit

Review & Recipe

How can you not like a series with time slipping, ghosts and secret tunnels? Marion Eaton has written a mystery and about the mysterious on so many levels. The wonderful main character solves these mysteries which emerge from her work as a solicitor (lawyer) and from her psychic powers. “It was almost dark, that soundless time when the veil between the worlds is thin and easily perforated and strange things can happen, especially on the Marsh.”

Pumpkin-Pecan Loaf

1 15-ounce can puréed pumpkin

2/3 cup vegetable oil

3 eggs

1/2 cup almond milk

1 cup brown sugar

2 cups all-purpose flour

1 1/2 cups white whole wheat flour

2 cups sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground mace

1 cup chopped dates

1 cup chopped pecans

1 cup golden raisins

Topping

1/4 cup packed brown sugar

1/4 cup chopped pecans

1/2 teaspoon cinnamon

1 teaspoon expresso powder

In a large bowl, combine pumpkin, apple sauce, 3 eggs, almond milk, and brown sugar.
Combine flours, sugar, baking soda, baking powder, salt, cinnamon, nutmeg and mace. Add to pumpkin mixture and mix well.
Add in dates and pecans.
Pour in a greased 9x5 loaf pan.
Combine topping ingredients. Sprinkle over batter.
Bake at 350 F for 55-60 minutes. Check with a toothpick to test doneness in center. Cool for 15 minutes on a wire rack and run a knife along the edges to loosen before removing loaves from pan.

Expandthetable suggestions

Lessen the sugar: Use a sugar substitute for both white and brown sugars, following conversion measurements on package

Egg Free/Vegan: 3/4 cup unsweetened applesauce in place of eggs (1/4 cup applesauce per large egg)