Quick, Simple and Delicious Pumpkin Pecan Bread

My friend Nancy just came back from vacation and told me how they were served pumpkin pecan pancakes. She thought it was a strange thing until she ate them. She now loves all things with pecans and pumpkin. While we were talking, one of us (probably her) decided that it could potentially make a great quick bread! Thus, delicious pumpkin pecan bread began before opening a pantry door.

Later that day, I remembered I’d just bought some pecans so I decided to see what would happen. I basically stole a recipe from myself; I took my pumpkin bread, upped the flour to cut the sweetness, doubled the ginger and added pecans. It turned out quite well!

Perhaps as I write this she and her husband Andrew are enjoying a slice with a cup of tea. I ate mine standing up. With three dogs staring at me. Begging for a bite. Maybe three. How will you eat your delicious pumpkin pecan bread?

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Pumpkin Pecan Bread

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Pumpkin bread is a quick bread that can be more of a dessert than a savory bread. Full of flavor and just enough sweetness to make you feel like you are eating cake.

Prepare: 10 minutes mins

Bake: 55 minutes mins

Servings: 2 loaves

Ingredients

• 3 cups (450g) flour
• 1 can (425g) pureed pumpkin
• 2 cups (400g) sugar
• 2 cups (226g) chopped pecans
• 4 large (200g) eggs
• ⅔ cup (160mL) oil
• 2 ½ tsp (10g) baking powder
• 2 tsp (4g) cinnamon
• 1 tsp (5g) salt
• 1 tsp (2g) ground ginger
• ½ tsp (1g) allspice

Instructions

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• Preheat oven to 350F (180C.)
• Line two 9×5 loaf pans (13x23cm) with parchment or coat with butter and flour.
• Take out 2 tbs of the flour and toss with the pecans. Set aside.
• Stir together flour, baking powder, salt, allspice, cinnamon and ginger in a small bowl.
• In a large bowl, mix eggs, oil, pumpkin and sugar until well blended. Stir in flour mixture until just blended. Fold in pecans.
• Pour half of the batter into each of the pans.
• Bake 50-60 minutes or until the top cracks, is golden brown and a toothpick inserted comes out clean. Center of bread should reach between 200F (93C) – 212F (100C.)
• Let cool in pan 5 – 10 minutes before removing to wire rack to finish cooling.

Notes

Pumpkin pie spice can be substituted in replace of all the spices listed above.   Simply use 2 tsp (4g) pumpkin pie spice.  The allspice can be substituted with 1/4 tsp (.25g) each of cloves and nutmeg or 1/2 tsp (.5g) pumpkin pie spice.

Butter may be substituted for the oil in the recipe.  Use 1/2 cup (113g) softened butter and beat with sugar using the creaming method.

If desired, recipe can be baked into one bread loaf.  Bake 80 – 100 minutes in a 9×5×3 (23x13x8cm) loaf pan or until center reaches between 200F (93C) – 212F (100C.)