One of my favorite things about the Fall, other than the weather and college football, is pumpkin. Pumpkin is another one of the foods that Halley and I love, right up there with oatmeal, eggplant, and birthday cake. It is extremely healthy (loaded with fiber and vitamins) and can be used to make delicious breads, desserts, etc.
So after a weekend of tailgating and college football, we thought baking with pumpkin would be the best way to recover for the work week ahead. SP and I set out to make our first pumpkin recipe for 2010…Pecan Pumpkin Bread.
Pecan Pumpkin Bread
(adapted from Cooking Light)
- 2 cups whole wheat flour
- 1 1/3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1 cup Splenda
- 4 eggs
- 1/2 cup canola oil
- 1/2 cup low-fat buttermilk
- 2/3 cup water
- 1 (15-ounce) can pumpkin
- Cooking spray
- 1/3 cup chopped pecans
1. Preheat oven to 350°.
2. Lightly spoon whole wheat flour and all-purpose flour into dry measuring cups; level with a knife. Combine the flour and next 4 ingredients (through cinnamon) in a bowl. Mix well.
3. Place sugar, oil, buttermilk, and eggs in a large bowl; beat with a mixer at high speed until well blended.
4. Add 2/3 cup water and pumpkin, beating at low speed until blended.
5. Add flour mixture to pumpkin mixture, beating at low speed just until combined.
6. Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Sprinkle pecans evenly over batter.
7. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
The result: a perfectly moist pumpkin bread!
What’s your favorite pumpkin recipe?
Note: You may want to cover the bread with aluminum foil after 50 minutes of baking to prevent the pecans from burning. Also, this recipe makes 2 loaves so you can definitely freeze the second loaf, if you’d like.