Cinnamon pecan quick bread
5
Points®
Temps total: 1 h 30 min • Préparation: 15 min • Cuisson: 1 h • Portions: 16 • Difficulté: Facile
Just sweet enough, this cake is heavenly with a hot cup of coffee or tea. Make it to keep handy to enjoy as a quick breakfast or a mid-day treat.
Ingrédients
Cooking spray
2 spray(s)
All-purpose flour
1 cup(s)
Whole wheat flour
¾ cup(s)
Baking soda
1 tsp(s)
Ground cinnamon
2 tsp(s)
Ground ginger
½ tsp(s)
Ground allspice
¼ tsp(s)
Table salt
1 tsp(s)
Pureed winter squash
1 cup(s)
Raw egg
2 large
Unsweetened applesauce
⅔ cup(s)
Dark brown sugar
½ cup(s)
Vegetable oil
¼ cup(s)
Vanilla extract
1 tsp(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
2 tbsp(s), toasted
Instructions
1
Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with cooking spray.
2
In a medium bowl, whisk together flours, baking soda, cinnamon, ginger, allspice and salt.
3
In a large bowl, combine squash puree, eggs, applesauce, sugar, oil and vanilla extract. Using an electric mixer, beat on medium speed, until well combined, 3 to 5 minutes.
4
Fold dry ingredients into wet ingredients until just combined; pour batter into prepared pan. Smooth into an even layer; sprinkle with pecans. Bake until a toothpick inserted in center of bread comes out clean, 55 to 60 minutes. Cool; remove from pan and slice into 16 pieces.
5
Yields 1 piece per serving
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