It’s that time of year when everyone is going crazy over pumpkin pie, and I’m sitting here wondering “what’s all the fuss about?” I hate pumpkin pie. And pecan pie, but that’s another rant altogether!
In the spirit of fall and Thanksgiving, I had one of my pals come up with the Pecan Pumpkin bread recipe and it is actually pretty amazing!
1 stick of unsalted butter, softened
1 cup firmly packed brown sugar (prefer dark but light is ok)
2 large eggs
2 teaspoons of pure vanilla extract
1 can pumpkin puree (15 oz can)
1 cup whole wheat flour
1 cup all purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
½ cup warm water
1 cup pecans, chopped and toasted
Ingredients for Cinnamon Pecan Struessel Topping
¾ cup firmly packed light brown sugar
½ cup pecans, chopped and toasted
4 Tablespoons butter, softened
½ teaspoon of cinnamon (or use 1 Tablespoon of cinnamon sugar)
Preheat oven to 350 degrees and lightly grease and flour a 9×5 loaf pan.
In a mixing bowl, add the wheat and white flours, cinnamon, ginger, nutmeg, cloves, salt and baking soda and stir together.
In a large bowl, add the butter and the sugar and cream until well blended.
Add the eggs and beat, one egg at a time.
Add the pumpkin puree and vanilla – beat until mixed.
Add the flour mixture, slowly, a little bit at a time, until moistened.
Beat in the warm water.
Add the pecans and stir with a spoon or spatula.
Pour batter into the greased and floured loaf pan.
Add all the streusel ingredients in a small bowl and mix together until well-combined.
Sprinkle streusel mixture over the top of the batter.
Bake the bread at 325 degrees for 45-60 minutes or until an inserted toothpick comes out clean.
– See more at: http://anyonitanibbles.blogspot.co.uk/2013/10/tasty-tuesdays-34-last-chance-to-be.html#sthash.K1jzzoA5.dpuf