Hey everyone, it’s Heidi again from A Week from Thursday, bringing you another delicious treat. Since we’re in the height of fall, I couldn’t ignore the calling of the pumpkin baked goods. They make your house smell delicious and there’s nothing cozier than a kitchen warmed by an oven.
The pecans complimented this bread nicely, but you could probably add any nut you prefer. This recipe yields two loves, so be prepared to share!
If you’re new to baking, I find pumpkin is a very forgiving ingredient. You’re almost always guaranteed a moist treat. Just remember, most things with pumpkin take longer to bake.
Ingredients:
I hope you enjoy this recipe! If you liked it, you can find more over at A Week From Thursday, where I blog about baking, crafts, and living in Brooklyn. You can also follow me on Facebook, Twitter, and Pinterest.
I’ll see you next month!
So, I decided to revisit an old favorite. I make pumpkin bread almost every year, but this year I decided to try something new with the pecans.
The pecans complimented this bread nicely, but you could probably add any nut you prefer. This recipe yields two loves, so be prepared to share!
If you’re new to baking, I find pumpkin is a very forgiving ingredient. You’re almost always guaranteed a moist treat. Just remember, most things with pumpkin take longer to bake.
Pumpkin Pecan Bread
Adapted from here.Ingredients:
- 1 cup whole pecans
- 3 ½ cups flour
- 2 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp nutmeg
- 3 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 2 cups sugar
- 1 cup vegetable oil
- 15 oz. can of pure pumpkin puree
- ¾ cup of water
- Preheat the oven to 350 degrees.
- Grease two 9x5 loaf pans.
- Place the pecans in a single layer on a baking sheet.
- Toast the pecans for 8 minutes, until they smell fragrant and darken slightly.
- In a large bowl, mix together the flour, salt, baking soda, baking powder, nutmeg, cinnamon, and ginger. Set aside.
- In a medium bowl, whisk the four eggs.
- Mix in the sugar and continue to mix in the oil and pumpkin puree until everything is well combined.
- Next, alternate between the wet ingredients and the water as you slowly add them to the bowl with the dry ingredients. Mix until everything is well combined.
- Once the pecans are cool, place them into a plastic ziplock bag.
- Using a rolling pin, crush the whole pecans until they’ve broken into pieces.
- Stir the pecan pieces into the batter.
- Pour the batter into the two loaf pans.
- Bake at 350 for 40 - 50 minutes, until the bread is baked through and comes out clean with a toothpick.
I hope you enjoy this recipe! If you liked it, you can find more over at A Week From Thursday, where I blog about baking, crafts, and living in Brooklyn. You can also follow me on Facebook, Twitter, and Pinterest.
I’ll see you next month!
