Spiced Pumpkin Pecan Bread
 
Prep Time
Cook Time
Total Time
 
Author:
Type of recipe: Loaves
Cuisine: American
Yield: 1 loaf
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
For the bread:
  • 2 cups (260 g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon fresh grated nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup (220 g) packed light brown sugar
  • 1 cup (245 g) pumpkin purée
  • ½ cup (120 ml) light olive oil (or any other vegetable oil of your choice)
  • ½ cup (120 ml) buttermilk
  • 1 teaspoon pure vanilla extract
  • ½ cup (60 g) pecans (or walnuts)
For the orange glaze (optional):
  • ½ cup (60 g) confectioner's sugar
  • ¼ teaspoon ground cardamom
  • 1½ - 2½ teaspoons fresh orange juice
Method
For the bread:
  1. Preheat oven (electric) to 350º F (175ºC) and place a rack in the middle position.
  2. Butter a 9 x 5-inch (23 x 13 cm) loaf pan and set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, spices and salt until totally combined. Set aside.
  4. In the bowl of your electric mixer (either stand or manual), fitted with the paddle attachment, (or in a separate medium bowl), vigorously beat together eggs and sugar for 3-5 minutes until thick and pale.
  5. With the mixer running, gradually add oil until have a smooth mixture.
  6. Now add buttermilk and vanilla extract and mix until blended.
  7. Add pumpkin puree and mix well until totally combined.
  8. Make a well in the center of the dry ingredients and then gently pour the wet ingredients all at once into the dry ingredients. Using a rubber spatula stir until thoroughly combined, and no pockets of flour remain in the batter.
  9. Add coarsely chopped pecans and stir until perfectly distributed. (You can spare a few pecans halves to decorate).
  10. Spoon the batter into the buttered loaf pan and gently beat the pan a few times against the counter to release any air bubbles inside the batter.
  11. Bake for 55 to 60 minutes or until a skewer or cake tester inserted in the center comes out clean.
  12. Remove from the oven and allow to cool in the pan for 10 minutes before unmolding. Let cool completely on a cooling rack (especially if you are planning on glazing your pumpkin bread).
  13. If you are not using the glaze, you can still garnish with a some pecan halves on top.
For the orange glaze (optional):
  1. In a small bowl, whisk together confectioner's sugar, cardamom, and orange juice until sugar is completely dissolved. The mixture should have a smooth and thick consistency (it should resemble that of honey in winter). If it turned out too thick or, on the contrary, too runny, gradually add either more juice or more confectioner's sugar respectively as needed.
  2. Pour on top of the cooled pumpkin bread allowing some to dribble down the sides.
  3. Let set before serving.Cool completely before storing at room temperature in an airtight container.Firma Rosa M Lillo
Notes
- Feel free to add/reduce any spices to your personal taste.
- The addition of chocolate chips gives a whole new meaning to this pumpkin bread; ½ cup (85 g) will definitely do the trick. If doing so, add chocolate chips together with pecans/walnuts.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2014/11/04/spiced-pumpkin-pecan-bread/