Spiced Pecan Pumpkin Bread
The pumpkin loaf your mom used to make! Full of pumpkin, warm fall spices, and pecans. Everything pumpkin bread should be!
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- 9x5 inch Loaf Pan
- Rubber Spatula
- Mixing Spoon
- Cooling Rack
Ingredients
- 1 3/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- 1 tsp Salt
- 1 15oz. Can Pumpkin Puree
- 2 Large Eggs
- 1/2 cup Granulated Sugar
- 3/4 cup Brown Sugar
- Splash of Vanilla
- 1/2 cup Melted Butter
- 1/2 cup Chopped Pecans
Instructions
- To begin, preheat your oven to 350 degrees F, and butter a 9-inch by 5-inch loaf pan.
- Next, into a medium mixing bowl, place your flour, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk well until fully combined, and set aside.
- Next, grab a clean, large mixing bowl and place your pumpkin puree, eggs, granulated sugar, brown sugar, and vanilla into it. Whisk well until combined.
- Once combined, add in your melted butter, and once again, whisk well until the mixture is smooth.
- Once your wet ingredients have come together, add your dry ingredients into the bowl with them, along with the pecans, and stir gently until the dry ingredients and wet ingredients have been fully combined.
- After the batter is finished, pour it into your prepared loaf pan, and smooth out the top with your mixing spoon.
- Place the loaf into the preheated oven, and bake for 45-50 minutes, or until a tooth pick inserted into the middle of the baked loaf comes out clean.
- Once fully baked, remove the loaf from the oven, and allow it to cool for 15-20 minutes before running a butter knife around the edge of the loaf to release it from the pan, and turning it out onto a cooling rack.
- Slice, serve, and enjoy!
