This pumpkin bread is a lightly sweet and mellow loaf, redolent with pumpkin and spice. This toothsome cake bread is studded with raisins and pecans, adding natural sweetness and heartiness to each mouthful. It’s delicious for breakfast or in the afternoon with a cup of tea. Either pumpkin or butternut squash may be used for the purée; their orange flesh will add a rich, buttery note and lend a vibrant hue that is necessary for this autumn staple.
Pumpkin Pecan Spice Bread
I prefer to make my own pumpkin purée, but canned will do. To make your own, simply cut a skinned and seeded sweet pumpkin or butternut squash into 1 inch cubes. (You will need about 2 cups to yield one generous cup of purée.) Steam until very soft and then mash with a fork.
Makes one loaf
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup dark brown sugar, packed
3 large eggs
3/4 cup unsalted butter, melted
1 cup puréed pumpkin
1 cup raisins
1/2 cup chopped pecans or walnuts
Preheat the oven to 350 F. (180 C.) Butter a loaf pan. Line the bottom with parchment and butter the parchment.
Combine the flour, baking powder, salt, cinnamon, nutmeg and cloves in a medium bowl; whisk together and set aside. Whisk the brown sugar and eggs together in a large bowl. Stir in butter. Add the pumpkin and blend thoroughly. Stir in the dry ingredients. Add the raisins and pecans. Pour the batter into the prepared baking pan. Bake in oven until knife inserted in center comes clean, about 1 hour.