Pumpkin-Pecan Spice Bread

By krystallondon

Ingredients

• 2 2 2 cups all-purpose organic flour
• 1 1 1 teaspoon baking soda
• ½ teaspoon salt
• 1 1½ 1½ cups sugar
• 2 2 2 teaspoons ground cinnamon
• 3 3 3 eggs, beaten
• ¾ cup milk
• ½ cup organic sunflower or safflower oil
• 1 1 1 teaspoon vanilla extract
• 2 2 2 cups cooked pumpkin
• 1 1 1 cup raw New Mexico pecans

Details

Servings 12
Cooking time 45mins
Adapted from nmmagazine.com

Preparation

Step 1

Preheat oven to 350 degrees F. Grease two 5-by-9-inch loaf pans or two 9-inch round pans.

Sift together flour, baking soda, salt, sugar, and cinnamon. In separate bowl, combine eggs, milk, oil, and vanilla. Mix well. Stir cooked pumpkin into liquid until completely mixed. Add dry ingredients and mix well. Fold in pecans.

Pour batter into pans and bake until bread springs back when touched in center (about 45 minutes). Great with homemade nut butter.

***
Make homemade nut butters with New Mexico pistachios, piñons, pecans, or Valencia peanuts. Add 1 cup of raw or roasted, shelled nuts to food processor. Grind 2-3 minutes, or until butter has desired texture. (Crunch? Smooth? Your choice.) Serve immediately or store in refrigerator up to 2 weeks.