Pumpkin Bread

It’s that time of year when we are all pumpkin-crazy! This pumpkin bread is absolutely delicious with your morning or afternoon coffee! Pair pumpkin bread with your favorite Quiche (click here) and you have the perfect brunch!

The ingredients and instructions are super-simple. Here’s what you’ll need:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 2 eggs beaten
• 1 cup pumpkin 
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla
• 1/3 cup pecan pieces ( I L🧡VE Trader Joe’s Unsalted Dry Toasted Pecan Pieces – they taste like pecan pie!)

Preheat oven to 350 degrees. Spray one loaf pan or three mini-loaf pans with non-stick cooking spray.

Mix dry ingredients – flour, sugar, salt, baking soda and pumpkin pie spice – in a large mixing bowl. Set aside.

In a second mixing bowl, mix eggs, pumpkin, oil and vanilla. Once mixed well, pour over dry mixture.  Stir long enough to get the lumps out but don’t over-stir. Pour into the prepared pans and sprinkle with pecans. (Don’t like nuts? Leave them off.)

Bake for 50-60 minutes if you’re using a loaf pan and 40 minutes for the mini-loaves. Poke a toothpick in the center of the pumpkin bread loaf to test. The toothpick should come out clean when they are done.

I always let the pumpkin bread cool for a few minutes in the pan before I turn the loaves out on a cooling rack. It cuts better once it’s cooled. . . if you can wait that long! 🎃