Pumpkin Pecan Quick Bread
Makes: 1, 8-inch load; 8 to 10 slices
  • ¾ cup all-purpose flour
  • ⅓ cup pumpkin seed flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup firmly packed light brown sugar
  • ¼ cup sugar
  • 3 large eggs, at room temperature
  • ½ teaspoon vanilla extract
  • 1 cup canned pumpkin purée
  • ½ cup pecans halves, chopped, divided
  • 2 tablespoons pepita (pumpkin seeds)
  1. Position rack in center of oven. Coat an 8-inch loaf pan with nonstick spray.
  2. Whisk together the flour, pumpkin seed flour, pumpkin pie spice, baking soda and salt to aerate and combine; set aside.
  3. Whisk together the brown sugar, sugar and eggs until blended and smooth. Whisk in the vanilla, and pumpkin purée just until combined. Fold in almost all of the pecans – just reserve a hefty tablespoon for sprinkling on top, which you can measure by eye. Scrape batter into prepared pan, smoothing top. Sprinkle reserved pecans evenly over the top and then also sprinkle on the pumpkin seeds.
  4. Bake for about 45 to 55 minutes or until a toothpick tests clean. Cool pan on rack for about 15 minutes then unmold loaf on rack directly to cool completely. Bread is ready to serve or store wrapped in plastic wrap at room temperature for up to 3 or 4 days.
Recipe by Bakepedia at https://www.bakepedia.com/pumpkin-pecan-quick-bread/