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Pecan Pumpkin Bread

October 15, 2015

 

Autumn is the best! The most incredible seafood, simmering mulled wine, and gourds galore!

To ease into the fall season, I’m starting with a super simple and delicious Pecan Pumpkin Bread. This bread is moist and gently spiced, as to not mask the true pumpkin flavor. Pecans add a delicate crunch to contrast the fluffy texture of this quick bread.

 

Pecan Pumpkin Bread:

 

420g Pumpkin purée

4 Eggs

170g Vegetable oil

140ml Water

600g Sugar

1t Vanilla

1 Shot spiced rum (Sailor Jerry or Captain Morgan)

 

385g Flour

4g Salt

2t Baking powder

1t Cinnamon, ground

¾t Nutmeg, ground

¼ Ginger, ground

¼ Allspice, ground

1/8 t Cloves, ground

 

120g Pecans, toasted and chopped (optional)

 

Preheat the oven to 325F, or about 160C, and also butter two loaf pans and line the bottoms with parchment paper. Set aside

 

In a large mixing bowl, combine the wet ingredients and mix to combine. In a separate bowl, mix the dry ingredients together. Stir the dry into the wet, scraping down the sides of the mixing bowl to make sure the batter is well combined. Then add the pecans. Split the batter into the two greased loaf pans and bake until a toothpick inserted into the middle comes out clean. Cool, slice, and eat. Great with homemade salted butter.

(This recipe can also be used to make muffins)

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