Jeni's Pumpkin Bread

Okay, so a while back I hinted at pumpkin recipes to come ... Here's my recipe for Jeni's Pumpkin Bread.


1/2 cup butter
2 large eggs
1 cup brown sugar, firmly packed
1 cup pumpkin puree
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
1 cup chopped pecans

Remove the butter and the eggs from the refrigerator to allow them to come to room temperature. Preheat the oven to 350̊F and coat two 9" loaf pans with nonstick spray.

Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy.

On low speed, add the eggs one at a time. Add the pumpkin puree and mix again.

Sift the flour, baking soda, baking powder, salt, and cinnamon together.

Fold in half of the flour mixture. Stir in the buttermilk and vanilla. Fold in the rest of the flour mixture and pecans. Be careful to not overmix.

Pour the batter into the prepared pans.

Bake until the loaves are golden brown and set in the center, about 40 to 45 minutes. Check for doneness by inserting a paring knife into the center of each loaf; if the blade comes out dry, the bread is done. YIELD: 2 loaves

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This is wonderful with Orange Pecan Butter – soften ½ cup butter, stir in 1 tablespoon grated orange peel, and ½ cup finely chopped pecans.