Pecan Pumpkin Loaf

If a pumpkin loaf is prepared without real pumpkin, it isn’t a pumpkin loaf! So, this Glazed Pumpkin Loaf is baked with almost two whole cups of canned pumpkin puree! In addition to a homemade pumpkin spice blend, this loaf is packed with pecans for extra flavour and texture!

I can never get enough of the comforting and warming flavour that is pumpkin spice, which is probably why I love this Pecan Pumpkin Loaf so much! It’s one of those flavours that just makes itself right at home deep within your soul – and your belly!

Pumpkin becomes my life in the fall of the year. I really can’t get enough of it.  One day, I promise, I’m going to buy whole pumpkins from a local farmer’s market and make my own version of a pumpkin puree. Don’t get me wrong, there’s absolutely nothing wrong with taking a shortcut and using the store-bought canned variety, but sometimes (just sometimes!) as a food blogger, I feel guilty about using store-bought products.

It’s almost like I’m cheating, or taking the easy way out.  But, if I applied that same rationale to everything I prepare for this blog, my recipe count would be very low!  Store-bought it is for now, then!

One of the things that I love most about this recipe – other than the fact that it’s so delicious! – is that this recipe uses both real pumpkin puree and a pumpkin spice blend. So, you know you’re getting the real deal here! Many times, pumpkin-flavoured recipes only have the spices, so the addition of the puree really adds so much more pumpkin flavour, not to mention the fact that the puree helps to keep the loaf super soft and moist too!

I’m going to tell you all about this recipe and how you can make it in your home this holiday season. But first, I want to tell you about what you can expect from Lord Byron’s Kitchen this Christmas. Over the past seven Christmases, I have built a reputation for sharing series-type recipes. The most popular would be my annual 24 Cookies of Christmas, which was fashioned after an advent calendar. But, I have others that are only 12 days, which were fashioned after the 12 Days of Christmas.

Before we get to a list of ingredients and instructions for today’s recipe, let me tell you about this series and more! Welcome, Dear Reader, to my second Christmas series this holiday season! I’m calling this series Lord Byron’s 12 Holiday Breads and Loaves.

Just like every other series that I’ve shared over the years, this one will also see a new recipe shared each day for the next 12 days – even on Saturday and Sunday! You might be asking yourself, how many Christmas recipes could one possibly have or need? Well, I say you can never have too much of a good thing. And, I love having lots of choices. Who wants to prepare the same holiday recipes year after year?

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Holiday Breads and Loaves Series! Even though this is the second series for this holiday season, you can always look back at previous years if you just cannot wait until the next recipe is published. Also, some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

BAKED GOODS MAKE GREAT GIFTS!

This loaf is so perfect for gift-giving, which is just what I did with it. Not only is this loaf great for giving to a friend or loved one, but it’s so easy to package and transport. It might be just me, but is there anyone else out there who loves to receive kitchen-related products as gifts?

If you’d like to gift this loaf to a friend, here’s what you should do. First, buy a new loaf pan and another kitchen item such as a whisk or a spatula. Bring them home, and wash and dry the loaf pan. Then, bake the loaf right into the new pan.

Once baked and cooled, garnish the loaf in any way you deem suitable. Wrap the loaf pan up in some cellophane, tie a ribbon on it, and attach the whisk or spatula. Now, you’ve got a dessert and a gift all in one! I’d love to get something like that; so thoughtful, right!?

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Salt
• Baking Soda and Baking Powder
• Pumpkin Spice – This is a blend of ground ginger, cinnamon, nutmeg, allspice, and cloves.  Depending on the brand, allspice is sometimes absent, but I think the flavour is better with it. I have a homemade version that I use for everything. You can find it here.
• Sugar and Brown Sugar
• Milk – When baking, I always use whole milk.
• Eggs – You will only need the egg whites here. Make sure the eggs are at room temperature.
• Pumpkin Puree – Most of us buy this in a can, but you can make it yourself.  It is peeled and cooked pumpkin that has been pureed without the addition of any other ingredients.
• Pecans
• Confectioner’s Sugar – For garnish.

HOW TO MAKE A PECAN PUMPKIN LOAF

Preheat your oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking spray and if you prefer, line the pan with parchment paper. Set aside.

In a medium bowl, whisk together the flour, pumpkin spice, salt, baking soda, and baking powder. In a large bowl, beat the sugar, brown sugar, milk, and egg whites until well blended. Next, add the pumpkin puree and incorporate it into the mixture. Add the dry ingredients to the wet ingredients and fold together using a spatula. Finally, fold in the pecans.

Pour the batter into the loaf pan and tap the pan firmly on the countertop to settle the batter into the pan and to eliminate bubbles. Bake for 55 minutes. Check for doneness with a toothpick. Allow the loaf to cool for 5 minutes in the loaf pan before removing to a wire cooling rack to completely cool. Dust with confectioner’s sugar for presentation if you desire.

SERVING YOUR LOAF

Here’s the thing about breads and loaves – they both come from humble beginnings. Even looking at it, you can tell that it isn’t pretty, it isn’t spectacular, and it surely isn’t show-stopping. But, that certainly doesn’t mean that your loaf shouldn’t be served with style!

Like scones and biscuits, I think loaves lend themselves quite well to what most people would call English Tea. I like to think of English Tea as an afternoon snack. And, afternoon snacks are terribly underrated! I like to partake whenever time permits. Hot coffee and a slice of this Pecan Pumpkin Loaf, or any other sweet treat, is a great break from the 9-5 routine.

With the cooler weather approaching, I can’t think of a better way to serve this loaf than putting out a full set of tea. Sure, it might look seem I have too much time on my hands, but life is short, folks – enjoy it! Take the tea set out of your cabinet, dust it off, and take a well-deserved afternoon break!

HERE’S WHAT YOU WILL NEED TO MAKE A PUMPKIN SPICE BLEND

• Cinnamon – Cinnamon is a spice created from the inner bark of the Cinnamomum tree.   The bark is dried until it curls into a roll known as a cinnamon stick.  These are ground into powder.  Commonly found in baked goods, cinnamon is aromatic with a warming flavour.
• Ginger – Ground ginger is fresh ginger that has been peeled and dried before being ground into a powder.  It has a pale yellow in colour and a pungent, spicy smell.  It adds a warming, spicy flavour to recipes.
• Nutmeg – Nutmeg is a seed that comes in whole or ground form.  It is a key ingredient in many baked goods and is essential to anything eggnog related.  I often use it in fall dishes, especially in mashed potatoes!
• Allspice – Contrary to what its name suggests, allspice isn’t a blend of other spices.  Allspice comes from a dried brown berry from a tree.  It is a warm-tasting spice and is very aromatic.
• Cloves – Ground cloves come from whole cloves which have been finely ground.  They are a flower bud that comes from the clove tree.  Whole dried cloves look like small nails.  The name clove comes from the Latin word for nail.  They are extremely fragrant and commonly found in spiced cakes and confections.

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down to follow me and never miss another recipe!