Pumpkin Bread

 

    It's technically still fall, so I felt I had just enough time to throw this recipe out into the world before we move onto the peppermint season.  This bread came out so moist and delicious. It was my first attempt at pumpkin bread from scratch and I wasn't sure how I would like the pecans, so I chopped them very fine.  The whole thing was fantastic and I will absolutely be making this one again!  It's great warmed up with a little butter and a fresh cup of coffee in the morning.

Pumpkin Bread 

2 cups flour
2 tsp. baking powder
½ tsp baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
1 cup solid pack pumpkin
1 cup sugar
2 eggs
1 cup pecans, chopped
½ cup milk
¼ cup butter, softened 

Sift together flour, baking powder, baking soda, salt, and spices. Combine pumpkin, sugar, milk, and eggs in mixing bowl. Add dry ingredients and butter, mix until well blended. Stir in nuts. Spread in well-greased loaf pan and bake at 350º for 45-55 minutes or until toothpick inserted in center comes out clean. Bread may be frozen.