I will eat anything pumpkin-related as soon as the temp's drop into the 80's and until we have snow on the ground. Ok, maybe a little longer. I don't know why I like it so much but I do. Jay does not feel the same pumpkin-love that I do, but he deals with the many pumpkin recipes every year at this time very well.
This is a moist and flavorful pumpkin bread that, although the recipe calls for nuts, can be made without. Chocolate chips are a nice addition from time-to-time as well. I hope you enjoy it as much as I do.
Pumpkin Nut Bread
makes 1 - 9 inch loaf
source: America's Test Kitchen
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1 (15-oz) can pumpkin (make sure its unsweetened, NOT pumpkin pie filling)
1 c. white sugar
1 stick (8 Tbs) unsalted butter, melted and cooled
2 large eggs
2 tsp. vanilla extract
1 c. pecans or walnuts, chopped coarse (or chocolate chips if you prefer)
Directions:
Preheat the oven to 350 degrees Fahrenheit. Prep a 9 by 5 loaf pan with cooking spray.
Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl. Whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.
Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). The batter will be very thick.
Scrape the batter into the prepared pan and smooth the surface. Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45-55 minutes.
Let the loaf cool in the pan for 10 minutes before removing from the pan to a wire rack to cool for 1 hour.
