Pumpkin Pecan Bread

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

Bake: 55

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

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 9×5x3 (23x13x8cm) loaf pan or until center reaches between 200F (93C) - 212F (100C.)

Nutrition