Thursday, October 17, 2013

Pumpkin Bread




You've heard of zucchini bread, but have you ever tried pumpkin bread? If not, we recommend that you try out this recipe. It's the perfect thing to bring when someone invites you over for a dinner party because it's flavors and scents remind people of the holidays. It's great when served warm right out of the oven, but just as amazing when eaten over the kitchen counter with a glass of milk. Although it is call pumpkin bread, it is a little on the sweet side. Your friends and family will thank you a million times for making this for them. Sounds like a great Thanksgiving recipe to us!

Ingredients:
1 cup chopped pecans
15 ounce can of pumpkin puree
3 1/4 cups of all purpose flour
1 1/2 teaspoons of salt
1 teaspoon of ground nutmeg
1 teaspoon of cinnamon
2 teaspoons of baking soda
3 cups of sugar
1 cup of vegetable oil
4 eggs
1/3 cup of water
1 teaspoon of vanilla extract
2 teaspoons of turbinado sugar

Kitchen Essentials:
Oven
Stand mixer or hand mixer
Large mixing bowl
Medium mixing bowl
Small bowl
Measuring cups
Measuring spoons
2 loaf pans
Whisk
Spatula

Prep:
Preheat oven to 350 degrees. Chop pecans and set aside in a small bowl. Grease the loaf pans and dust with flour to prevent the pumpkin bread from sticking.

Directions:
Add the flour, sugar, baking soda, salt, nutmeg and cinnamon to the large mixing bowl. Using your whisk, mix so that all the dry ingredients combine. Grab about 1 teaspoon of the dry ingredients and put it in the small bowl with the pecans. Softly mix so all the pecans are coated. (Tip: This will prevent the pecans from sinking to the bottom.)

In a medium mixing bowl, add the eggs, water, oil, vanilla extract and pumpkin puree. Also mix using the whisk to incorporate the wet ingredients. Using a stand mixer or a hand mixer slowly incorporate the wet ingredients in the dry ingredients. Once all the ingredients are mixed,  add the pecan mixture and fold in using a spatula.

Grab you greased and floured loaf pans and pour half of the mixture into each pan. Sprinkle 1 teaspoon of turbinado sugar to the top of each of the loaves and place into the oven at 350 for about an hour.




21 comments:

  1. wow look at that sugary crust! I love PUMPKIN and all different kinds of winter squashes.

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    1. Thats our favorite part!!! the sugary crust

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  2. I love pumpkin bread, I haven't made any yet this fall though. This has me craving it, going to have to happen soon!

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  3. I love pumpkin bread and zucchini bread

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  4. Pumpkin bread remains one of my favorites. I make it almost every year. Love it.

    Thanks for sharing.

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  5. I'm all about pumpkin these days -- send me a slice, please :D

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  6. This bread looks really lovely!

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  7. Looks great, sounds great and I'm sure it tastes even better!

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  8. What a beautiful pumpkin loaf! Perfect for fall.

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  9. Gorgeous looking bread! I love pumpkin anything, and this is must try soon!

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  10. This sounds amazing, I love pumpkin so much and am always on the look out for new recipes. I can't wait to try this out!

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  11. This looks gorgeous :) I love pumpkin spice :)

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  12. I like the combination of pumpkin and pecans. Thanks for sharing. Do you think this will work with fresh pumpkin (steam and puree)?

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  13. this looks lovely and like the pecans

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