INGREDIENTS:
1 2/3 cups All-Purpose Flour
1/3 cup Light Brown Sugar
1 cup Sugar
1 tsp Baking Soda
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/3 cup Vegetable Oil
10 oz canned Pumpkin Puree (just over a cup-full)
1/2 cup chopped toasted Pecans
INSTRUCTIONS:
Preheat oven to 325° F. Spray one loaf pan (9x5) with cooking spray. ( I use Pam Baking Spray with Flour)
In a large bowl, mix together everything EXCEPT pumpkin and nuts. (I do this in a stand mixer bowl)
Add the Pumpkin and Pecans. (It's a thick batter!) Spoon batter into loaf pan and lightly smooth out the top with a spatula.
Bake about 1 hour and 15 minutes, or until cake tester comes out dry and clean. Check the top while baking. If it seems to begin to burn or cook too fast, cover loosely with aluminum foil.
Cool thoroughly. It'll seem like the loaf doesn't want to come out. Just give it a few good slaps on the bottom and it'll change its mind.