I admit I’m a little disappointed that the days are getting noticeably shorter. I spend more time doing farm chores in the dark now, than in daylight. However, it’s all worth it once the classic aromas of fall begin to permeate every corner of the kitchen.
The scent of pumpkin and spice has been filling the kitchen all week, but sadly, up until now, the end product wasn’t even remotely edible. This is because I was crafting multiple batches of Spiced Pumpkin soap in preparation for the upcoming holiday rush. However, the side effect of the soap-making is that I was left with an insatiable craving for something pumpkin!
Fortunately, I had plenty of extra pumpkin puree on hand this afternoon so that I could finally squash (pardon the pun) my craving for the first loaves of my favorite Pecan Pumpkin Bread this season.
For some of us, myself included, it’s almost impossible for there to be too many incarnations of pumpkin, or anything that contains roasted winter squash at this time of year.
This is a classic quick bread, and is very easy to make, fills the house with the predictable aroma of cinnamon and spices, and begs to be consumed with a steaming mug of hot apple cider on a chilly autumn afternoon. Now that these loaves have finally emerged from the oven, I can finally, officially, declare that fall has arrived on the farm. This is, without doubt, is my favorite time of year! As I can’t share a slice with you, I’ll do the next best thing, and share the recipe instead.
This bread is best enjoyed within 2-3 days of baking, and any leftovers can be stored in an airtight container at room temperature.
As this is a generous-sized recipe, you can share the extra loaf with a friend, or neighbor, or if you don’t want to share, just freeze the extra loaf for later. Enjoy!
Pecan Pumpkin Bread