Pumpkin Pecan Spice Bread is a lightly sweet and mellow loaf bread, 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 or butternut squash
1 cup raisins
1/2 cup chopped pecans or walnuts
Preheat oven to 350 F. (180 C.) Butter a loaf pan. Line bottom with parchment and butter the parchment.
Combine flour, baking powder, salt, cinnamon, nutmeg and cloves in a medium bowl; whisk together and set aside. Whisk brown sugar and eggs together in a large bowl. Stir in butter. Add pumpkin and blend thoroughly. Stir in dry ingredients. Add raisins and pecans. Pour batter into prepared baking pan. Bake in oven until knife inserted in center comes clean, about 1 hour.
If you like this, you might enjoy these TasteFood recipes:
Mini-Dried Fruit and Nut Cakes
or these pumpkin recipes from the food blogs: