Confession time. I don’t like pumpkin. As much as I am enamored with fall, you’d think I’d embrace pumpkin baking as so many of you do. Not so much.
Even with my dislike of all things pumpkin, I must admit that this bread is good. More than good. It’s delicious! It’s packed with all kinds of good things – brown sugar, pecans, spices – that complement the pumpkin and make this a great fall quick bread.
This bread is a perfect snack or even a great breakfast option. For a special treat, heat it up just a bit and spread on a little extra butter or a bit of cream cheese.
Ingredients
- 1 & 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup pureed pumpkin
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup chopped pecans
Instructions
Preheat oven to 350°. Grease a 9”x 5” standard loaf pan.
Whisk together flour, baking powder, salt, cinnamon, baking soda, nutmeg, and ginger. Set aside.
In a large bowl, beat eggs lightly with a fork. Add butter, pumpkin, sugar, brown sugar, and vanilla. Mix well. Add dry ingredients and mix until almost blended. Stir in pecans.
Transfer batter into prepared pan. Bake for an hour, or until a pick inserted into the center comes out clean. Cool in pan on wire rack for 10-15 minutes. Then, transfer to a wire rack to cool completely.
http://www.bakeorbreak.com/2012/10/pumpkin-pecan-bread/
October 8th, 2012 at 10:24 am
Is this an original recipe of yours? Thanks.
October 8th, 2012 at 11:48 am
NRS, it is!
October 8th, 2012 at 6:51 pm
I love anything pumpkin, and this looks wonderful!
October 8th, 2012 at 6:52 pm
Jennifer, thank you for sharing your lovely recipes! I’m used to cake and new to bread. Do I need to sift the flour and dry ingredients?
And should I be beating the wet ingredients together and then with dry ones with an electric mixer, or more gently with a spoon?
Thank you so much!
Deepa
October 8th, 2012 at 7:54 pm
Hi, Deepa! I didn’t sift the flour. You should be able to do all of the mixing with just a spoon, but a mixer will work, too. Just be sure not to overmix.
October 8th, 2012 at 9:53 pm
I looked at your recipes last week while searching for a new pumpkin bread recipe. I was wondering why I didn’t find anything with pumpkin! I can’t wait to try this. Love your blog!
October 9th, 2012 at 11:34 am
This looks so good. I find getting excited about breakfast really difficult – mostly because I get bored easily! Making infinite variations on sweet bread is my favourite way to keep things interesting – and because this has pumpkin in it, it definitely counts for breakfast. Can’t wait to try it!
October 16th, 2012 at 7:13 pm
This is the best pumpkin bread ever! I made it exactly as the recipe is written and the flavor is wonderful – neither overpoweringly sweet nor “fall spicy”. Delish as is or served lightly toasted & topped with cream cheese. Thanks so much for sharing this recipe. Its a keeper-
December 16th, 2012 at 4:10 pm
this is delicious! pumpkin is sooo good for you! i half my flour w/ almond flour to lower the carb content. i’ve found that using whole grain pastry flour really made this recipe amazing. i have made this 7 times now. thank you so much for this scrumptious recipe! will be giving these as gifts this holiday season. keep doing what you do! happy holidays!