The Best Pumpkin Pecan Quick Bread

You know, when I say, the best, I mean it right?

I like making pumpkin bread with home grown pumpkin because it is naturally sweeter I think. This past year I didn’t grow any, but it is on the garden plan for this year. Pumpkin is just so good for you, it is too bad that we have relegated it to pumpkin pie, and Autumn holidays. It is lower in carbs that winter squash and can be used just like acorn squash if you want. Plus it has massive amounts of vitamin A to help keep you from respiratory infections. Eat enough of it and you will turn a cool shade of gold…I look good in gold so I am o.k. with that.

I made two loaves of this yesterday for breakfast and it was gone by ten a.m. TWO loaves…even for us that may be a record. You know, there is nothing better than a pumpkin bread sandwich made with two slices of pumpkin bread with a thick layer of cream cheese in the middle, right? Or a slice slathered with gingered lemon curd?

This recipe is from one of my vintage cookbooks circa 1950.

Anyway, make this soon…you have the whole weekend, after all. You had better plan on making something like ten loaves, because once the neighbors smell it you will have a houseful.

Pumpkin Pecan Bread

1 c cooking oil, ( walnut or peanut is best)

4 eggs, lightly beaten

2/3 c water

2 c mashed cooked pumpkin (one can)

3 1/2 c flour

2 tsp salt

2 tsp freshly grated nutmeg

1 1/2 tsp baking soda

2 tsp cinnamon

1 tsp cloves

1/2 tsp ginger

1 1/2 c brown sugar

1 1/2 c sugar

1 c pecans, chopped

Confectioners sugar for dusting

Preheat oven to 350

Mix dry ingredients and set aside.

Mix wet ingredients and mix into dry, mixing just enough to moisten ingredients. Add pecans. Spoon into 2 greased and floured loaf pans and bak for 1 hour 10 minutes, or until a toothpick inserted in center comes out clean. Cool. Dust with confectioners sugar to garnish.

2 loaves.