Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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This delicious quick bread disappears as fast as it takes to whisk together.

Recipe by Southern Living November 2014

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Recipe Summary test

hands-on:
15 mins
total:
1 hr 55 mins
Yield:
Makes 2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Whisk together flour and next 6 ingredients in a large bowl. Stir in pecans. Make a well in center of mixture.

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  • Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry mixture, stirring just until moistened. Pour into 2 lightly greased (with cooking spray) and floured 9- x 5-inch loaf pans.

  • Bake at 350° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove loaves from pans to wire rack, and cool 30 minutes. Serve warm or at room temperature.

Source

Food to Die For, benefitting the Old City Cemetery in Lynchburg, Virginia.

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