This is a
wonderful recipe for the upcoming High
Holidays, especially for Sukkot. It can be
served as a dessert and also makes a great
side dish for those who are allergic to
eggs. You can substitute chocolate chips for
the pecans, or just add them to the recipe.
It can also be served as a muffin if you
prepare it in muffin tins.
- 3 cups
flour
- 2 cups
sugar
- 2 tsp.
baking powder
- 2 tsp.
baking soda
- 1/2 tsp.
cinnamon
- 1/2 tsp.
salt
- 1/2 tsp.
cloves
- 1 cup
oil
- 1
(16-oz.) can pumpkin puree
- 1 cup
pecans, chopped
Preheat oven to 350° F. Grease 5 mini loaf
pans (5 3/4 x 3 1/4 inches).
In a large mixing bowl, using an electric
or hand-held mixer, mix flour, sugar,
baking powder, baking soda, cinnamon, salt
and cloves. Add oil and pumpkin puree. Mix
until smooth. Stir in pecans.
Pour batter into greased loaf pans. Bake
for 50 to 60 minutes.
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