Pecan Pumpkin Bread
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
170g Vegetable oil
1 Shot spiced rum (Sailor Jerry or Captain Morgan)
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)