What You Need:

2 C all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 C pumpkin puree
1 C sugar
1/2 C skim milk
2 eggs, slightly beaten
1/4 C canola oil
1 C pecan pieces

How to Make It:

Sift the flour into a large mixing bowl.
Sift in the baking powder and soda together.
Sift the cinnamon, nutmeg and salt into the mixture and toss to be sure all ingredients are combined well.
Place the pumpkin puree into a large bowl.
Add the sugar, milk and beaten eggs.
Stir well to incorporate all the ingredients together.
Add the dry ingredients to the pumpkin mixture.
Do not stir until after adding the oil and the nuts.
Then stir just until all the dry ingredients are moistened through.
The batter will be lumpy so be careful not to over mix.
Bring the oven temperature to 350 degrees.
Spray 2 mini loaf pans with a non stick cooking spray.
Fill both pans with the batter.
Bake 45 minutes or until a knife inserted in the center comes out clean.
Cool before slicing.

24 Servings

This bread is great for snacks, breakfast or even as a dessert. You can make one large loaf just bake for 55 minutes instead of 45 minutes. You can also freeze these by placing them on a plate in the freezer for 5 hours. Remove and cover tightly with aluminum foil and place in the freezer for up to 4 months. These also make great gifts.