INGREDIENTS:

1 3/4 cups all-purpose flour
1 1/3 cups sugar
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 eggs
1/2 cup canola oil
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1 3/4 cups pumpkin puree
3/4 cup old fashiled rolled oats
3/4 cup coarsely chopped pecans, plus
1/4 cup coarsely chopped pecans

DIRECTIONS:

Preheat oven to 350*F. Brush a 12 X 4 inch loaf pan with melted butter and dust lightly with flour, or spray generously with cooking spray.
Sift the flour, sugar, bakind soda, salt, cinnamon, nutmeg and ginger in a large bowl. In a second bowl, whisk the eggs, oil, vinegar, vanilla and pumpkin puree.
Using a wire whisk, mix the wet ingredients into the dry ingredients. Stir in the rolled oats and 3/4 cup of the pecans. Spread into the prepared loaf pan and sprinkle with the remaining 1/4 cup of nuts. Bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Cool 30 minutes before removing from the pan.

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