OK for those of you bored senseless by the house, just scroll waaaaay down because I have loads of pictures. Why so many? I have had some requests from friends and family members, plus the stairs are in, which meant we could wander all over the interior of the house. Alex even wanted to pick her bedroom, but we convinced her should wait until the walls, etc were in.
I love quick breads, and I especially love pumpkin quick breads in the fall. Big surprise, right? Me and everyone else. Anyway, this recipe is a keeper. The hint of orange is especially nice; I think orange really accentuates pumpkin. The bread was fine without the pecans (I am not a fan of nuts in bread).
Pumpkin Pecan Loaf
Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More, Carole Walter
1 3/4 cups AP flour
1 1/2 t cinnamon
1/4 t nutmeg
1/2 t allspice
1 t baking powder
1 t baking soda
1/2 t salt
2 large eggs
3/4 cup packed dark brown sugar
1/3 cup granulated sugar
2 t orange zest
1 t lemon zest
1/2 cup neutral oil
1 1/4 cups pumpkin puree–canned is fine
1/2 cup chopped pecans (optional)
Preheat the oven to 325 F. Grease, line the bottom with parchment paper, and grease again a 9X5 loaf pan. Set aside.
Combine the flour, spices, salt, baking powder and baking soda in a medium bowl and whisk to combine. Set aside.
In a large bowl of an electric mixer, beat the eggs with the whip attachment on medium high speed for 2 minutes, until lightened in color. Add the brown sugar and granulated sugar slowly, taking 3 minutes in total to add all of the sugars. Add the citrus zests and beat for 1 minute longer. Scrape down the sides and bottom of the bowl as needed.
Reduce the mixer speed to medium low and drizzle the oil in, taking about 2 minutes. Reduce the mixer speed to low and add the pumpkin puree. Mix until it is thoroughly combines. Add the dry ingredients in 2 additions, mixing on low at the outset and finishing by folding with a spatula by hand. Do not overmix. Fold in the pecans if using.
Pour and scrape the batter into the prepared pan and smooth the top. Bake for 60-65 minutes, or until a toothpick inserted deep into the center of the bread comes out clean. Cool for 35 minutes on a wire rack and then invert the pan, removing the bread. peel the parchment paper away and then invert again. Cool completely on the rack before slicing. Wrap tightly for storage.
Thanks for showing us the progress. How exciting for you!!
I made pumpkin “something” today too. 🙂 I love fall flavors!
noble pig says
I would a piece of the loaf in your new kitchen please! I don’t mind if it’s not finished yet.
That Girl says
Is there a nut that doesn’t go well with pumpkin?
Bored? Never! Love to see the progress.
I have that cookbook! Will have to check out that yummy sounding recipe!
i’ve been enjoying watching the progress of your house–i hope to experience the same thing someday soon. i also hope to experience some pumpkin bread someday soon. 🙂