This pumpkin pecan bread recipe is spicy, warm and moist, and really easy to make. I didn't have any pecans, so I used walnuts.
I made this pumpkin spice bread immediately after the one with the herbs and it's just as easy. By this time I was getting rather hot, being a woman of a certain age, in the kitchen with the oven on, singing and dancing around getting my ingredients together. So if you would prefer not to imagine a middle-aged nutter without a top on making this recipe, I quite understand.
Fortunately, preparation time was only about 15 minutes as I already had
some cooked pumpkin on hand and I made it in the same big bowl I had
out. Baking time was just under an hour and the bread is immediately
ready to eat after baking, thank heavens.
Here are the gorgeous ingredients you need:
1 cup of pumpkin puree (mashed pumpkin) or use a can.
2 medium, beaten eggs
1/4 cup of cold water
1/2 cup of olive oil
Mix these wet ingredients together in a big bowl with a whisk.
Add the rest of the ingredients and mix well.
1 1/2 cups of plain flour
1 cup of brown sugar
1/4 teaspoon of salt
1/2 teaspoon of baking soda
½ teaspoon baking powder
1/2 teaspoon of nutmeg
1/2 teaspoon of ginger
1/2 teaspoon of cinnamon
(You can use pumpkin pie spice mix if you want – these spices are what I fancied at the time).
1/2 cup of pecans (or walnuts), finely chopped
Pour into a loaf tin, about 9 inches or whatever suitable tin you have to hand and cook in the oven at 350 degrees Fahrenheit, or 180 Celsius.
A bit less than an hour and it was lovely and brown on top and a toothpick came out clean. I'd also cooled down enough to put my top back on you'll be pleased to hear. One has to be rather careful around the oven otherwise!
I couldn't resist trying it straight away. It's lovely and moist and the dark brown sugar really makes it special. Can't wait to try it cold too, and toasted.