In my last post, I promised to share recipes I received via the recipe exchange I just sent out. Granted, this is NOT a recipe from a kind culinary stranger-cum-friend, but it was so fuss-less and easy I couldn’t resist sharing it. In fact, it was so fuss-less to make that I started baking at 9 o’clock last night! 10 minutes later it was in the oven, and Jordan and I were curled up watching an old episode of The Sing-Off on PVR. The bread was baked before the show was over, and it smelled so delicious we had to try just one slice. Well, half a loaf later, and it had received Jordan’s stamp of approval: after finishing his second slice, he flashed me a big grin and said nothing but “Mmm!”
This recipe has not changed since the 1970s, and once you taste it, you’ll believe why. I am pretty sure that this recipe will quickly find its way into my memory, and will appear regularly whenever a surplus of pumpkin puree is lying around. The loaf is tender and moist, very fluffy, and the pecans add just the right amount of earthiness and crunch. It is nearly sweet enough to be considered cake, and makes an excellent accompaniment to a cup of tea or coffee. I halved the recipe, and still came out with two 8 inch loaves.
adapted from The Wednesday Chef
who adapted it from the Monastery of Angels
Heat your oven to 350˚ F. Butter and flour two 8-inch loaf pans.
In a large bowl, whisk or sift together:
1 3/4 cups of all-purpose flour1 1/3 cups sugar1 teaspoon baking soda1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/2 teaspoon salt
In another medium bowl, whisk together until well mixed:
2 large eggs1/2 cup vegetable oil1/3 cup water1 cup cooked and puréed pumpkin
Pour wet ingredients into dry ingredients and stir until just mixed. Add to the batter:
1/2 cup pecans, chopped if you like (I left mine whole)
and stir until incorporated.
Divide the batter evenly between the two prepared loaf pans, and bake for 50 minutes. Insert a toothpick into the center of the loaf. If it comes out clean, the loaf is done. Let rest for 5 minutes before removing from loaf pans, and set on a wire rack to cool. Use a sharp knife to cut the loaf, because it can crumble easily.