Pumpkin Pecan Loaf

Blue Heron is migrating to a new kitchen with all new appliances! We're moving to Port Washington, and there's an organic market on the dock there through October.  Instead of packing, I'm baking.  


Packing induces stress.  Baking relieves stress.


It's PUMPKIN time!

and it's LOAF time.

Loaf is comfort food.

I'm sending this loaf to my son Oxford.
I don't think they get much pumpkin in Oxford.

Use pumpkin purée, not pumpkin pie stuff.  I use organic pumpkin purée (Whole Foods own or Trader Joes own.)  Use your leftover pumpkin purée for soup!  Just add it to warmed up chicken stock.  Throw in some chopped fresh rosemary and for some autumnal flavuh and a little sweetness, some freshly chopped (peeled) apple (you can use a blender or masher or leave it chunky - it's up to you.)

If you haven't gotten a beater blade for your Kitchen Aid, get one.  You'll never have to scrape down the bowl again.  ("My Kitchen Aid Does the Tighten Up") When you toast your pecans, make sure you don't burn them (if you even slightly burn them, you've ruined them).  Cool them, then chop them.  Use a microplane zester for the orange and lemon zests! You'll keyword 'zest' when you're looking for other recipes.

Pumpkin Pecan Loaf

Adapted by Blue Heron Kitchen from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter

Ingredients:

1 ¾ c. all purpose flour

1 ½ tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

½ tsp. kosher salt

½ tsp. ground nutmeg

¼ tsp. ground mace

2 eggs, size large, room temperature

¾ c. dark brown sugar, lightly packed

1/3 c. granulated sugar

2 tsp. grated orange zest

1 tsp. grated lemon zest

½ c. canola oil

1 ¼ c. canned pumpkin purée

½ c. chopped toasted pecans

Procedure:

Preheat oven to 345º F. (sue me).  Grease and flour one large or two smaller loaf pans. 

In a medium bowl, combine first seven (dry) ingredients and set aside.  (If you grate the nutmeg, it will make a significant difference.)

In the bowl of a Kitchen Aid or another electric mixer, fitted with the paddle or beater blade attachment, beat the eggs for a few minutes until light in color. Add the brown sugar in several batches, beating for several minutes, until creamy and light.  Add the granulated sugar and continue to beat until you have a creamy, pasty looking mixture. Add the zests and mix.

Reduce the speed and slowly drizzle in the canola oil in a steady stream.  Reduce the speed to low and add the pumpkin purée. Mix until thoroughly combined. 

Add dry ingredients and mix until just incorporated.  Fold in chopped, toasted pecans.

Spoon batter into the prepared pan(s) and bake in the middle of the oven, depending on the size of your loaf pans, from 45 to 60 minutes, or until the top feels springy to the touch. 

Remove from the oven and cool for 15 minutes in the pan on a rack and then release from the pan and cool completely before wrapping.  If you can wait, this loaf tastes better the next day.  It keeps well in the fridge, and may be frozen.