Recipe Courtesy of Nordic Ware with Permission.

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.