Pumpkin Pecan Loaf Cake

Bake this sweet and spiced pumpkin pecan loaf cake for the ultimate fall treat! This moist and perfect pumpkin cake recipe combines pecans and raisins for a delicious breakfast or dessert. Made beautifully in the Wheat and Pumpkin Loaf Pan for a festive autumn display.

Prep: 10 Minutes

Cook: 55 Minutes

Servings: 8-10 Servings

Ingredients

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup brown sugar
• 3/4 cup canola oil
• 1 cup canned pumpkin
• 2 eggs
• 1/2 cup milk
• 1 tsp vanilla
• 1/2 cup chopped pecans
• 1/4 cup raisins

Directions

Preheat oven to 350°F. Prepare loaf pan with baking spray containing flour or butter and dust with flour. In a bowl, combine flour, baking soda, spices and salt. Using a mixer, blend sugars, oil and pumpkin. Add eggs one at a time, mixing thoroughly after each addition. Slowly add flour mixture, milk and vanilla and mix until blended. Fold in chopped nuts. Pour batter into prepared pan, filling only 3/4 full. Pour raisins over the top and using a small spatula, slowly swirl raisins into the batter until evenly incorporated. Gently tap pan on counter top to remove air bubbles. Bake for 55-65 minutes or until toothpick inserted in center of loaf comes out clean. Let cake cool in pan for 10 minutes before inverting onto a cooling grid.