Pumpkin Pecan Loaf
Excerpted from Butter Celebrates!
The smell of this loaf baking will attract people from miles around. So think long and hard before you make it, just in case you don’t feel like having anyone over that day.
Butter Celebrates! by Rosie Daykin
Celebrate your favorite occasions with recipes from a little neighborhood bakery.
Hardcover
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon plus 1⁄2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 3 large eggs
- 1 1⁄4 cups granulated sugar
- 1 cup canned pumpkin
- 1 cup vegetable oil
- 2 teaspoons pure vanilla
- 1⁄3 cup dark brown sugar
- 3 tablespoons butter, melted
- 1⁄2 cup pecans
- Preheat the oven to 350°F.
- Butter and flour 2 (8-inch) loaf pans
- On a large piece of parchment paper, sift together the flour, baking powder, baking soda, 1 tablespoon of the cinnamon, the nutmeg, ginger and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the eggs on medium speed until pale. Add the granulated sugar, pumpkin, oil and vanilla and mix to combine.
- Turn the mixer speed to low and slowly add the dry ingredients. Mix until just combined. Scrape down the sides of the bowl and give the mixer a couple more turns.
- Divide the batter evenly between the two prepared loaf pans. Use a spatula to spread it smoothly across the top.
- In a small bowl, combine the melted butter, the remaining n teaspoon cinnamon and brown sugar and whisk to create a paste.
- Spoon the brown sugar mixture down the center of each loaf and sprinkle with the pecans.
- Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center of the loaf comes out clean.
- Remove the loaves from the oven and allow them to cool slightly in the pans before transferring them to wire racks to cool completely. Once they are cool, use a serrated knife to cut them and serve to all those people who have now gathered in your kitchen.
- STORAGE: This loaf will keep in an airtight container for up to 1 week or in the freezer for up to 3 months.
ROSIE DAYKIN is the award-winning author of the bestselling Let Me Feed You, Butter Celebrates!, and Butter Baked Goods cookbooks. Rosie founded the bakery and gourmet food business Butter Baked Goods, which she ran for fourteen succesful years. She sold Butter Baked Goods in 2021 when, in addition to writing this book, she returned to her original career as an interior designer whose work has been featured in publications internationally. This allows her just enough time to keep gardening on the side. Rosie lives in Vancouver with her husband, Paul, her wee old chihuahua, Pickle, and her three chickens.
Butter Baked Goods
Rosie Daykin
Butter Celebrates!
Rosie Daykin
Let Me Feed You
Rosie Daykin
The Side Gardener
Rosie Daykin
