Alright, let's do this thing, Fall! And by "do this thing," I mean "make all the pumpkin recipes." Starting, of course, with this delicious pumpkin bread recipe. Admittedly, I'm not that crazy over pumpkin. I mean, I don't hate pumpkin, but I'm also not rushing out to drink 1000s of pumpkin spice lattes, either. (Truth be told, the one time I had a pumpkin spice latte at Starbucks, I hated it. It totally tasted like an orange creamsicle to me. Yeah, chew on that for a minute.)
This pumpkin bread recipe does not disappoint. The pumpkin gives the bread a moist and tender crumb. The spices pump up the flavor factor and the pecans on top add just the right amount of crunch.
I think I'm going to grab a slice of this bread and then jump in a pile of leaves. Who's with me?
Spiced Pumpkin Bread (printer-friendly version)
makes two 8" loaves
3 1/2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon salt
1 cup packed brown sugar
3/4 cup 1 percent milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
4 tablespoons chopped pecans, divided
1. Preheat the oven to 350 degrees. Lightly spray two 8"x4" loaf pans with cooking spray. Set aside.
2. Add the dry ingredients (flour through salt) to a large mixing bowl. Whisk together to combine.
3. In a separate bowl, combine the sugar, milk, vegetable oil, vanilla, eggs, and pumpkin. Whisk together until smooth.
4. Add the wet ingredients to the dry ingredients and stir until the flour mixture is completely incorporated.
5. Spoon the batter evenly into the two prepared loaf pans and sprinkle each loaf with 2 tablespoons of chopped pecans.
6. Place both pans in the oven and bake for 30 minutes, then rotate the pans and bake for an additional 20-30 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
7. Let the bread cool in the pans for 10 minutes on a wire rack, then remove the bread from the pans and cool completely.
(lightly adapted from this Cooking Light recipe)
makes two 8" loaves
3 1/2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon salt
1 cup packed brown sugar
3/4 cup 1 percent milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
4 tablespoons chopped pecans, divided
1. Preheat the oven to 350 degrees. Lightly spray two 8"x4" loaf pans with cooking spray. Set aside.
2. Add the dry ingredients (flour through salt) to a large mixing bowl. Whisk together to combine.
3. In a separate bowl, combine the sugar, milk, vegetable oil, vanilla, eggs, and pumpkin. Whisk together until smooth.
4. Add the wet ingredients to the dry ingredients and stir until the flour mixture is completely incorporated.
5. Spoon the batter evenly into the two prepared loaf pans and sprinkle each loaf with 2 tablespoons of chopped pecans.
6. Place both pans in the oven and bake for 30 minutes, then rotate the pans and bake for an additional 20-30 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
7. Let the bread cool in the pans for 10 minutes on a wire rack, then remove the bread from the pans and cool completely.
(lightly adapted from this Cooking Light recipe)
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