Pumpkin Cinnamon-Pecan Loaf
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 loaves
Ingredients
  • 2 cups flour
  • 1 cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tbsp. ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp group nutmeg
  • 1 cup canned pumpkin
  • ½ cup vegetable oil
  • ½ cup unsweetened applesauce
  • 3 eggs
  • 2 tsp vanilla extract
For the topping
  • ¼ cup butter, melted
  • ⅓ cup brown sugar
  • ½ tsp cinnamon
  • ½ cup pecans, chopped
Instructions
  1. Preheat the oven to 350 degrees and lightly coat two 8 inch pans with cooking spray.
  2. Combine the flour, sugar, baking soda and powder, salt, and spices. Add the pumpkin, oil, applesauce, eggs and vanilla. Mix until combined, scraping the bowl as necessary.
  3. Divide the batter evenly into the prepared pans.
  4. Melt the butter then stir in the brown sugar, cinnamon and pecans. Spoon this mixture down the middle of each loaf.
  5. Bake for 35 minutes. Cool in the foil pan for 10 minutes then transfer to a wire rack to cool completely. Store covered.
Notes
I found the very middle of the loaf had absorbed a lot of the topping and it was a little goopy aka more delicious in my opinion. If you like, cut the topping amounts in half.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2017/09/pumpkin-cinnamon-pecan-loaf/