PUMPKIN PECAN BREAD
 
Prep time
Cook time
Total time
 
This moist and delicious recipe makes 2 large loaves, 1 for you and 1 to give away.
Author:
Ingredients
  • 4 Eggs
  • 2-1/2 Cups Granulated Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Ground Nutmeg
  • ¼ Teaspoon Ground Ginger
  • 1 Cup Vegetable Oil
  • ⅔ Cup Water
  • 1 Teaspoon Vinegar
  • 1 Teaspoon Vanilla Extract.
  • 2 Cups Pumpkin Puree
  • 2 Cups White Whole Wheat Flour
  • 1-1/2 Cups All Purpose Flour
  • 2 Teaspoons Baking Soda
  • 1-1/2 Teaspoon Salt
  • 2 Cups Pecans, Divided
Instructions
  1. Preheat oven to 350° and prepare two large loaf pans.
  2. Add eggs to the bowl of your standing mixer and beat them up.
  3. Add the sugar, cinnamon, nutmeg, ginger, vegetable oil, water, vinegar, vanilla and pumpkin puree to the eggs and beat to combine.
  4. Place the white whole wheat flour, all purpose flour, baking soda and salt into a separate bowl.
  5. Using a whisk, mix to combine the dry ingredients.
  6. Add the dry ingredients to the wet ingredients in your standing mixer and mix to combine. Do not over beat.
  7. Add 1-1/2 cups of pecans to the batter and mix to combine, reserving ½ cup of nuts for later.
  8. Pour the batter into two prepared loaf pans.
  9. Sprinkle the remaining ½ cup of chopped pecans on top of each loaf.
  10. Place loaves in the middle rack of your preheated oven.
  11. Set a timer for 1 hour and 15 minutes. Baking times may vary.
  12. Bread is done when a toothpick inserted in the center comes out clean.
  13. Allow to cool in the pan for 3 minutes before inverting onto a cooling rack.
  14. Cool completely before serving.
  15. ENJOY!
Notes
Store bread wrapped in plastic at room temperature for 2 days. It also freezes very well. To freeze wrap cooled loaves tightly in plastic wrap, then place in a Ziploc bag.
Recipe by After Orange County at http://afterorangecounty.com/2014/11/21/pumpkin-pecan-bread/