SPICED PECAN PUMPKIN QUICK BREAD

A friend asked me to create a homemade recipe to match the expensive seasonal pumpkin bread mix that she and her family loved. I bought the mix and set out to create a cheaper (and healthier) version of the tried-and-true favorite. In the end, taste-testers (i.e., my husband) couldn’t tell the difference between the store’s mix and mine. Of course, I think the homemade version tastes better. It is soft, perfectly spiced with a robust pumpkin flavor, and made with love. Me: 1. Store-bought: 0.

¾ cup pumpkin puree

2 large eggs

½ cup vegetable oil

½ cup buttermilk

½ cup white sugar

1 cup brown sugar

1¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ cup pecans, finely chopped

Makes 1 large loaf or 4 mini loaves

1. Preheat the oven to 350 degrees. Butter and flour a 9½ × 4½-inch loaf pan (or four mini loaf pans).

2. In a large bowl mix together the pumpkin puree, eggs, oil, buttermilk, white sugar, and brown sugar until well blended. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, ginger, and nutmeg. Stir the flour mixture into the pumpkin mixture until just blended. Add the pecans and mix until just blended. Pour the batter into the prepared pan(s).

3. Bake for about 50 minutes in the preheated oven (if baking mini loaves, bake for about 25 minutes). Loaves are done when a toothpick inserted into the center comes out clean.

MAKE IT AHEAD: This bread can be made the day before, left to cool, and then stored in an airtight container. I like to make the mini loaves, place them in small cellophane bags, tie them with baker’s twine, and deliver these as homemade gifts for teachers and neighbors.