Pecan Ginger Pumpkin Bread

Oct 6

Oct 6 Pecan Ginger Pumpkin Bread

Cakes and Cupcakes, Breads / Buns / Rolls

I love the toasty crunch of pecans and the slight, sweet heat from the mix of warm, fall spices and crystalized ginger in this pumpkin bread. I put together this recipe in an attempt to recreate the one my mom used to make. Somehow we’d never see her making her amazing pumpkin bread, but it would magically appear on fall weekend mornings, beautifully spiced, lightly sweet, and just on the right side of moist. I still like mine for breakfast, spread with a little cream cheese along side a strong cup of coffee.

This is an easy, stir together loaf. Please don’t be put off by the long list of ingredients, it’s mostly spices, and if you’ve done any fall baking in the past you probably already have them. Also, I used a mix of all purpose fIour and whole wheat flour, but you can use all all-purpose if that’s what you have.

I baked mine in this wheat and pumpkin loaf pan, it’s an easy way to make a simple loaf look … well, less simple! But you can use any loaf pan you have.

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Pecan Ginger Pumpkin Bread Recipe:

Yield:
1, 8 or 9-inch loaf

Difficulty:
Easy

Ingredients:

½ cup vegetable oil
100 grams (½ cup packed) dark brown sugar
100 grams (½ cup) granulated sugar
2 large eggs
213 grams (half of a 15 ounce can) pumpkin puree*
⅓ cup buttermilk or whole milk
125 grams (1 cup) all purpose flour
75 grams (½ cup) white whole wheat flour**
¾ tsp baking powder
½ tsp baking soda
½ tsp fine table salt
1 ½ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
⅛ tsp allspice
⅛ tsp ground cloves
80 grams (¾ cup) pecans, toasted, chopped small
40 grams (⅓ cup) finely diced crystallized ginger (optional)

*Not pumpkin pie filling

**No white whole wheat flour? You can replace it with all purpose flour for a total of 200 grams all purpose flour.

Instructions:

Preheat the oven to 350°F. Grease a 8 ½ x 4 ½ inch loaf pan or 9 x 5 inch loaf pan.

Tip: If using a decorative pan like I did, spray it with baking spray like Bakers Joy or grease with butter, then lightly sprinkle flour inside and tapping out any excess.

In a large bowl, stir together the oil, both sugars, eggs, pumpkin, and buttermilk.

In a separate bowl, whisk together both flours, baking powder, baking soda, salt, and all spices, then add to the pumpkin mixture, stirring until just combined. It may be a little lumpy, that’s ok. Fold in the pecans and crystallized ginger, and spread the batter into the prepared loaf pan.

Bake for 40-50 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean and the sides have pulled away from the pan.

Cool the loaf in the pan for 10 minutes, then turn out onto a cooling rack.

To store:
Wrap it well in plastic wrap or foil. Store at room temperature for up to a week.