PUMPKIN PECAN LOAF

Makes 1 large loaf, 8 – 10 servings

Ingredients:

1 ¾ cups all-purpose flour, spooned in and leveled

1 ½ teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

2 large eggs

¾ cup very fresh dark brown sugar

⅓ cup granulated sugar

2 teaspoons freshly grated Navel orange zest

1 teaspoon freshly grated lemon zest

½ cup canola oil

1 ¼ cups canned pure pumpkin puree

½ cup medium chopped, toasted pecans

Procedure:

Position the shelf in the middle of the oven.  Heat the oven to 325°F.  Well butter the loaf pan. Line the bottom with baking parchment, then butter the parchment. Set aside.

Combine the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined.  Set aside.

In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on medium-high speed for two minutes or until lightened in color.   Add the brown sugar, taking about 2 minutes, and the granulated sugar taking about 1 minute.  Add the orange and lemon zests and beat for one minute longer.  Scrape down the side of the bowl as needed.

Reduce the mixer speed to medium-low and drizzle in the oil in a steady stream, taking about 2 minutes.  Reduce the mixer speed to low and add the pumpkin puree.  Mix until thoroughly combined.  Add the dry ingredients, in two additions and blend for 10-15 seconds just until incorporated.  Remove the bowl from the mixer and using a large rubber spatula, fold in the pecans.

Spoon the batter into the prepared pan and bake for 60 - 65 minutes or until the top feels springy to the touch, or until a wooden skewer or a toothpick inserted deeply into the center comes out clean.

Remove from the oven and place on a cake rack. When the loaf is almost cool, invert it onto the rack. Remove the pan, peel off the parchment paper and turn the loaf top-side up. When ready to serve, cut with a serrated knife into ½-inch slices. 

Copyright @ 2007 by Carole Walter, CCP

   Copyright 2008

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