Mom Koser's Pecan Ginger Loaf

Yield: 1 loaf
  • 1 stick butter
  • 1 1/2 c. sugar
  • 2 eggs
  • 1 2/3 c. flour
  • 2 tsp. ginger
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • Generous 1/2 tsp. allspice
  • 3/4 tsp. salt
  • 1 cup canned pumpkin*
  • 1/2 c. chopped pecans
  • 1/3 c. water
  1. Beat butter and sugar until creamed. Add eggs one at a time and mix. In separate bowl, stir together flour and spices. Add flour mixture to cream mixture alternately with water; beat well after each addition. Add pumpkin and beat to blend, then add nuts and stir.
  2. Turn into buttered 9x5x3" loaf pan; spread until smooth and even.
  3. Bake at 350 degrees for 60-70 minutes. Allow to cool in pan for 10 minutes, then remove to wire rack.
You can also bake 2 loaves in smaller pans or 6 mini loaves. Reduce baking time to 35 minutes or until toothpick inserted into center comes out clean.
  • breakfast
Last updated 2016-12-25
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