How to make Pumpkin Pecan Bread

Pumpkin is big this time of the year, and expands beyond pumpkin pie. Why not add pumpkin bread to the dinner table this holiday and see what a big hit it will be.
Thanksgiving and Christmas are the time to bring out all the goodies that we wait all year long for.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 eggs
• 1-1/4 cups firmly packed brown sugar
• 1 cup canned pumpkin
• 1/2 cup MIRACLE WHIP Dressing
• 1/4 cup milk
• 2 cups flour
• 2 tsp. Baking Powder
• 1-1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/2 cup Chopped Pecans

1. PREHEAT oven to 350°F. Beat eggs lightly in large bowl with wire whisk. Add sugar, pumpkin, dressing and milk; mix well. Add combined dry ingredients; stir just until moistened. Gently stir in pecans.

2. POUR into greased and floured 9x5-inch loaf pan. The same rule applies if you are using a non stick or glass pan. I usually adjust the oven temperature about 25 degrees (less) if using glass or non stick.

3. BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Cut into 16 slices to serve.

Tips & Warnings

• Store in the refrigerator for up to a week to maintain freshness
• May be frozen for up to three months (double bag in plastic bread bags)
• Top with cream cheese frosting if you would enjoy an extra sweet treat
• Top with butter, peanut butter, or whip cream and enjoy

[FrazzledNanny]

on 2/18/2009 Sounds YUMMY! Thanks for the recipe. 5*

[sashasweder]

on 11/29/2008 Quick breads are so simple and can be perfect for breakfast as a loaf or muffin! Great.