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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 12 |
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Bring the season to life with this moist and fragrant pumpkin loaf cake. Canned pumpkin, cinnamon, ginger and pecans are combined in a simple loaf cake recipe and then topped with chopped pecans and brown sugar. Make a double batch and freeze one for the guests when they pop by - Ingredients:
1/2 cup crisco canola oil |
1 1/2 cups sugar |
2 eggs |
1 cup pure pumpkin puree (not pie filling) |
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 pecans, chopped |
1/2 cup pecans, chopped |
1/4 cup brown sugar, packed |
2 tablespoons crisco canola oil |
Directions:
1. CAKE: Preheat oven to 350°F Grease a 9x5-inch loaf pan.
2. Combine oil and sugar in a medium sized bowl. Blend in eggs, pumpkin puree and milk. Set aside.
3. In separate bowl, combine all dry ingredients. Add to pumpkin mixture. Stir in 1/2 cup pecans. Pour into prepared pan.
4. TOPPING: Combine all ingredients until crumbly. Sprinkle over cake batter.
5. Bake in preheated oven 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, remove from pan.
6. This freezes well.
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