Olive Oil Pecan Pumpkin Bread

INGREDIENTS

1-1/2 cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

½ teaspoon pumpkin pie spice

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 cup sugar

½-cup Soultana’s Extra Light Olive Oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon pure vanilla extract

½ cup chopped pecans

INSTRUCTIONS

1-Preheat oven to 350F degrees.

2-Grease a 9-inch loaf pan with baking spray and set aside.

3-Place flour, baking soda, baking powder, salt and spices in a large mixing bowl; whisk until well combined. Set aside.

4-In a separate mixing bowl, whisk together sugar and olive oil; whisk until well blended.

5-Add eggs, pumpkin and vanilla; whisk until thoroughly incorporated.

6-Add the pumpkin mixture to the flour mixture and, using a wooden spoon, stir until combined. Stir in the pecans and let batter stand 15 minutes.

7-Pour the batter into the previously prepared loaf pan.

8-Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

9-Remove from oven and transfer to a cooling rack.

10-Cool in pan for ten minutes; turn the bread out onto a rack and cool completely.

11-Notes: Storage & freezing – Cool the quick bread completely before wrapping and freezing. To freeze, wrap securely in aluminum foil and place in freezer bags.