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.
Yield: one 9"x 5" loaf (10-12 servings)
Prep Time: 15 minutes
Cook Time: 60 minutes
- 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
- 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.