It’s so nice that each season has its own defined, culinary stamp, and we like to take full advantage of the foods that get their time in the spotlight each year — pumpkins being one of them. We love to make loaves because they’re the perfect treat to snack on. They’re pretty straightforward to make, easy to customize, and delicious at any time of day: breakfast, lunch or (after) dinner. This spiced pumpkin loaf is totally delectable and if you’re in need of an autumnal boost, this’ll do the trick! If, on the other hand, you’re tired of seeing anything pumpkin, apple, spice, fall-related — you should still make this, because it’s great!
Spiced Pumpkin Pecan Loaf
Makes 1 loaf
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 (16 oz.) can pumpkin puree
- 1/2 cup pecans, chopped
- 1/2 cup plain, Greek yogurt
- 1/4 cup vegetable oil
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Preheat oven to 350º F and grease 1, 9×3-inch loaf dish.
- In a bowl, sift flour, baking soda, powder, cinnamon, allspice, nutmeg and salt together.
- In a separate large bowl, combine pumpkin, sugars, oil, eggs, yogurt and vanilla extract together. Mix well and make sure everything is fully incorporated.
- Slowly beat the flour mixture into the pumpkin mixture, 1/3 cup at a time.
- Gently fold in pecans and mix well.
- Pour batter into baking dish and bake for 60-70 minutes, or until toothpick inserted in center comes out clean. Surface should be slightly springy.
- Remove from oven and let cool 10-15 minutes.
- Optional: garnish with whipped cream or cream cheese and enjoy.
Recipe adapted from Cooking ClassySKM: below-content placeholder