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.
![pumpkin pecan bread-4](https://farm6.staticflickr.com/5602/15565627761_cb618a7627_o.jpg)
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!
![pumpkin pecan bread-2](https://farm6.staticflickr.com/5597/14947547514_506b93ed29_o.jpg)
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-5](https://farm4.staticflickr.com/3954/15382144358_672388cf23_o.jpg)
Ingredients:
![pumpkin pecan bread-6](https://farm4.staticflickr.com/3947/15382288717_386d09dac4_o.jpg)
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.
![pumpkin pecan bread-4](https://farm6.staticflickr.com/5602/15565627761_cb618a7627_o.jpg)
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!
![pumpkin pecan bread-2](https://farm6.staticflickr.com/5597/14947547514_506b93ed29_o.jpg)
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-5](https://farm4.staticflickr.com/3954/15382144358_672388cf23_o.jpg)
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.
![pumpkin pecan bread-6](https://farm4.staticflickr.com/3947/15382288717_386d09dac4_o.jpg)
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!