Toasted Pecan Pumpkin Bread Recipe

Pumpkin bread

I’ve been making this bread for about 3 years now. People go gaga for it. It tends to have that effect on people. Maybe it’s the toasted pecans. Maybe it’s the pre-soaked plump raisins. Maybe it’s the incredibly moist texture from fresh pumpkin and applesauce. Or maybe, just maybe, it’s everything combined that gives this bread a knock-your-socks-off taste. One bite and I promise you will be in heaven. This will make a great addition to your Thanksgiving gathering.

Ingredients

• 2 cups of fresh pumpkin puree
• 4 eggs
• 1/4 cup apple sauce
• 3/4 cup vegetable oil
• 3 cups organic cane sugar
• 1 cup toasted pecans, chopped (To toast, spread out pecans on a baking sheet and bake at 350 degrees for 10 minutes)
• 2 cups raisins (Pre-soaked and drained. To soak, cover raisins with hot water for 10 minutes to plump them up)
• 4 1/2 cups of whole wheat pastry flour
• 2 teaspoons of baking soda
• 1 teaspoon salt
• 2 tablespoons pumpkin pie spice (A combination of cinnamon, all spice, ginger and nutmeg)

Directions

Preheat oven to 350 degrees. In a mixer, mix eggs, pumpkin puree, apple sauce and oil together. Slowly add all spice, salt, baking soda, and flour. Mix in raisins and toasted pecans. Next, pour batter into greased bread pans half-way full (makes 8 mini loaves or 4 large loaves). Bake for 50-55 minutes or when toothpick comes out clean.