Love making a couple of loaves of this! House smells amazing too!
Pumpkin Pecan Loaves
Servings: Makes 2 loaves
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 (15 oz) can pumpkin puree
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions:
Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans to prevent sticking.
Mix Dry Ingredients – In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
Blend Wet Ingredients – In another bowl, beat together the sugar and vegetable oil until smooth. Add the eggs, one at a time, mixing well after each addition.
Incorporate Pumpkin & Vanilla – Stir in the pumpkin puree and vanilla extract until the mixture is smooth and fully combined.
Combine & Fold – Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing. Gently fold in the chopped pecans.
Divide & Bake – Evenly distribute the batter between the prepared loaf pans. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy – Let the loaves cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely before slicing.