Sorry for the lack in posts, school got the best of me (again), but I am back and ready to roll! Last night I made, quite possibly the best pumpkin bread ever, and so excited to share the recipe with you. It is a recipe I adapted a smidge from,
honeyandjam, and am convinced I will never go back to my boring original recipe again. What makes this particular recipe better than the rest, is the cinnamon/butter/sugar/pecan filling that gives it an extra crunch. I die. So if you need any great holiday gift/party ideas, I have approved this recipe, and I believe you will too! Happy Baking!
P.S. Don't get intimidated by all the ingredients, it's super easy to make!!
Don't be scared, you can do it!
-Extra crunch-
Pumpkin Bread w/ Cinnamon Pecan Filling
3 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
3 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 cups canned pumpkin purée
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 1/2 cup milk (I used rice milk)
Filling:
1 1/2 cup sugar
2 tablespoons cinnamon
1/2 chopped pecans
1/2 stick butter, melted
For bread: Preheat the oven to 350ºF and coat your pans with butter. Whisk together the flour, baking powder and soda, spices, and salt, set aside.
To make filling: Combine sugar, cinnamon, pecans and butter in small bowl, mix to combine, set aside.
In the bowl of an electric mixer fitted with the paddle, combine the pumpkin and sugars (not the filling, but the sugar and brown sugar). Mix until well combined, and then add the eggs and oil. Mix until incorporated, scraping down the sides as needed. With the mixer on low, add the flour in two batches, alternating with the milk, and mix until just combined.
Fill loaf pans half way, add filling, top with remaining batter.
Bake for 55-60 minutes, rotating the pans halfway through. Test with knife, should come out with nothing on it. Cool the pans on a rack for 10-15 minutes, remove the loaves from the pans, and cool completely.
