Pumpkin Bread with Pecans

Despite making quite a few pumpkin recipes over the last few months, I still have pumpkin in my cupboard that I bought last fall.  We're moving sometime this summer, so I'm doing my best to use up our pumpkin supply.

I've found lots of great pumpkin recipes, such as scones, coffee cake, waffles, and donut muffins, but I didn't have a favorite pumpkin bread recipe yet, so I tried out a Cooking Light recipe today and I really liked it.

Pumpkin Bread with Pecans

Prep Time: 5 minutes

Cook Time: 1 hour

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Ingredients (2 loaves)

• 3 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 cups granulated sugar
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 2/3 cup water
• 15oz can pumpkin
• 2/3 cup chopped pecans, divided

Instructions

• Heat oven to 350 degrees. Coat two (9x5-inch) loaf pans with cooking spray.
• In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.
• In a stand mixer bowl, beat together sugar, eggs, oil, and buttermilk on high speed until well blended. Add water and pumpkin, beating at low speed until blended.
• Add flour mixture to pumpkin mixture, beating at low speed just until combined, adding 1/3 cup pecans toward the end. Divide batter evenly between the two loaf pans.
• Sprinkle 1/3 cup pecans evenly over batter. Bake for 1 hour. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning.
• Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Recipe adapted from: Cooking Light

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