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Recipes Bread Pumpkin Pecan Bread
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Written by Whole Grain Gourmet   
Saturday, 27 September 2008 05:00

Pumpkin Pecan Bread

A recent comment from Marcie inspired this little gem of a bread.  It's a spin off from our banana bread recipe that replaces the banana with pumpkin.  The flavors are wonderful.  It's a great way to welcome in the fall season.

Since pumpkin lacks the natural sweetness of banana, I increased the brown sugar.  I also switched from walnuts to pecans.  Both were good calls. The bread is a real treat.  The chocolate chips are optional, but if you love chocolate as much as I do, then don't skip them.

I hope you enjoy this recipe.  We can't wait to make it again.

Pumpkin Pecan Bread

Ingredients:

  • 1/3 cup unsalted butter, softened at room temperature
  • 1/4 cup honey
  • 1/2 cup packed natural brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 1/2 cup pumpkin puree
  • 1 3/4 cup white whole wheat flour
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 cup water
  • 1/2 cup chopped pecans
  • 1/2 cup dark chocolate chips, preferrably 60% cocoa

Preparation:

  1. Preheat the oven to 325 degrees.
  2. Lighly grease a 9x5 inch loaf pan with butter.
  3. Combine flour, cinnamon, and salt in a bowl. Whisk and set aside.
  4. In another large bowl, combine butter, honey, and sugar and beat for two minutes. Add the eggs and lightly beat until just combined. Mix in pumpkin and vanilla -- do not overmix. Gradually beat in the flour mixture in thirds.
  5. Dilute baking soda in ¼ cup hot (not boiling) water, then beat into batter.
  6. Stir in, by hand, the chocolate chips and chopped nuts.
  7. Pour the batter into the pan and bake at 325 for approximately 55 to 65 minutes. (test for doneness being careful not to overbake as it may dry out the bread)
  8. Remove from pan and place on a wire rack to cool. If you plan to serve this to guests and want clean slices, then allow it to cool for 30 minutes. Otherwise dig in after 5 minutes.

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