i'd rather be baking

We have some serious pumpkin love around here and in fact, I try to restrain myself from breaking out the spicy-sweet recipes until October arrives. But when it does, boy am I ready.

There’s just something about the warmth of pumpkin and its easy marriage with so many spices that makes us swoon. This is already my second round of pumpkin bread this season and this recipe is my new favorite.

I found it through the fantastic Evil Chef Mom (who is, incidentally, equal parts brilliant and hilarious), which did not surprise me in the least. What did surprise me was the superb richness and delicious aroma of both the traditional pumpkin-associated spices as well as the hint of citrus.

This also represented my first time using the whip attachment on my KitchenAid, which was pretty exciting in and of itself. If you know me at all you know that I love this mixer like no other and, while I appreciate the simplicity of hand-stirred goodness, use it every chance I get. And yet I somehow hadn’t used this lovely little number yet. Oh don’t worry — I was not disappointed.

Pumpkin Pecan Bread
Great Coffee Cakes, Sticky Buns, Muffins & More via Evil Chef Mom

This is admittedly a little more particular of a recipe than one usually sees for pumpkin bread, but it’s undoubtedly worth the effort.

1 3/4 cups all-purpose flour, spooned in and leveled
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large eggs
3/4 cup brown sugar
1/3 cup granulated sugar
2 teaspoons freshly grated navel orange zest*
1 teaspoon freshly grated lemon zest
1/2 cup vegetable oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans

Spread the chopped pecans over a baking sheet and bake for about 5-7 minutes. My favorite way to do this is simply to place the sheet in the oven while it preheats (in this case, to 325°F). That being said, keep on eye on it, as nuts can go from beautiful to burned very quickly. You’ll know they’re nice and toasty when they start to smell delicious.

Position the rack in the middle of the oven. Heat the oven to 325°F. Spray or butter the loaf pan well. Set aside.

Whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the whip attachment, beat the eggs on medium-high speed for about two minutes or until slightly lightened in color. Add the brown sugar, over about 2 minutes, and the granulated sugar, over about 1 minute. Add the orange and lemon zests and beat for one minute longer. Scrape down the sides of the bowl as needed.

Reduce the mixer speed to medium-low and drizzle in the oil gradually, over about 2 minutes. Reduce the mixer speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients, in two additions and blend for 10-15 seconds just until incorporated. Remove the bowl from the mixer and using a large rubber spatula, fold in the pecans.

Spoon the batter into the prepared pan and bake for 60-65 minutes or until the top feels springy to the touch, or until a toothpick inserted deeply into the center comes out clean.

Remove from the oven and place on a wire rack. When the loaf is almost cool, remove from the pan to cool completely.

*I didn’t have an orange in the house the day that I made this, and it just didn’t seem worth a trip to the grocery store. I used about 2 tsp lemon zest (from one lemon), called it good, and it was!