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“Bring the season to life with this moist and fragrant pumpkin loaf cake. Canned pumpkin, cinnamon, ginger and pecans are combined in a simple loaf cake recipe and then topped with chopped pecans and brown sugar. Make a double batch and freeze one for the guests when they pop by -”
READY IN:
1hr 4mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. CAKE: Preheat oven to 350°F Grease a 9x5-inch loaf pan.
  2. Combine oil and sugar in a medium sized bowl. Blend in eggs, pumpkin puree and milk. Set aside.
  3. In separate bowl, combine all dry ingredients. Add to pumpkin mixture. Stir in 1/2 cup pecans. Pour into prepared pan.
  4. TOPPING: Combine all ingredients until crumbly. Sprinkle over cake batter.
  5. Bake in preheated oven 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes, remove from pan.
  6. This freezes well.

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