Prep Time
15 minBake Time
45-55 minYield
1 loafRating
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Loading...| 2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1 tsp. baking powder | |
| 1 tsp. baking soda | |
| 1/4 tsp. salt | |
| 2/3 cup sugar | |
| 1 1/2 tsp. ground cinnamon | |
| 3/4 tsp. ground ginger | |
| 1/4 tsp. ground nutmeg | |
| 1/8 tsp. ground cloves | |
| 1/2 cup brown sugar | |
| 2 eggs, lightly beaten | |
| 2 tsp. vanilla | |
| 1 3/4 cups canned or fresh pumpkin puree* | |
| 1 cup pecan pieces, diced |
Enjoy the flavour of autumn any time of the year!
| 1. | Preheat oven to 350°F (175°C). Prepare a 9″ x 5″ loaf pan. |
| 2. | Combine flour, baking powder, baking soda, salt, sugar and spices. |
| 3. | In a separate bowl, whisk together brown sugar, eggs, vanilla and pumpkin puree. Gently fold into flour mixture using a rubber spatula. Transfer batter to prepared loaf pan and smooth top. |
| 4. | Bake for 45-55 minutes, until top springs back when gently pressed or tester comes out mostly dry, with just a few moist crumbs. Cool 5 minutes in pan before transferring to a wire rack to cool. |
| 5. | Meanwhile, whish together sour cream and icing sugar to make the glaze. Drizzle over loaf when it is only slightly warm. Sprinkle with chopped candided ginger or pecans if desired. |
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