Pumpkin Pecan Bread

While visiting blogs today, I stumbled upon a recipe for pumpkin pecan bread on Crumb that looked irresistible. I decided to surprise my kids and feed them this bread for their afternoon snack. I admit, I was a little worried while making this recipe because the batter was so thick but I decided to trust the recipe and give it a try… I am so glad I did! It was very moist and flavorful and down right decadent when slathered in butter. Needless to say, the kids both loved it.

Preheat oven to 350 degrees. Lightly grease a small loaf pan with cooking spray.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a small bowl. Set aside.

In a large mixing bowl, beat together the eggs, pumpkin, sugar, coconut oil, and vanilla. Mix well. Add the dry ingredients and mix until just barely combined. Fold in the pecans. Scrape the batter into the prepared pan. Side Note: The batter will be VERY thick!!

Place into the oven and bake for 60 minutes, or until a tester inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve plain or with butter. Enjoy.

Pumpkin Pecan Bread

Yield: 1 loaf

Prep Time: 10 min.

Cook Time: 60 min.

Ingredients:

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Lightly grease a small loaf pan with cooking spray.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a small bowl. Set aside.

In a large mixing bowl, beat together the eggs, pumpkin, sugar, coconut oil, and vanilla. Mix well. Add the dry ingredients and mix until just barely combined. Fold in the pecans. Scrape the batter into the prepared pan. Side Note: The batter will be VERY thick!!

Place into the oven and bake for 60 minutes, or until a tester inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Crumb