Pumpkin Bread~ Simple Saturday with girlichef

There were several recipes linked last week that I was definitely going to make. Um…where did the week go? Out of those recipes, I made exactly ZERO. Best intentions… but I did make a super moist, insanely addicting loaf of Pumpkin Bread that was super simple to whip up. It’s a quick bread…which means, among many other actual definitions…that I can mix it by hand…sans mixer. You see, my kitchen is small and any big appliances…like my beloved KitchenAid…are kept in the basement and I have to haul them back and forth when I need them. Yeah, not so simple when you’re feeling lazy. So, hand mixing works just fine for a quick bread like this. Girlichef’s Pumpkin Bread

yield: 1 loaf

1 1/2 c. AP flour (or 1/2 AP, 1/2 WW)
1/2 tsp. baking soda
1/2 tsp. sea salt (don’t leave out the salt…it’s important…it enhances the flavors)
1/2 tsp. cinnamon
1/4 tsp. ground ginger
few fresh grates of nutmeg
2 XL eggs
1/2 c. granulated sugar
1/2 c. Buckwheat Honey (or regular)
1 c. Pumpkin Puree
1/2 c. oil
~1/2 c. pecans, chopped, whole, pieces…however you want ’em

Preheat your oven to 350 degrees F. Combine first 6 ingredients in large bowl and set aside. In a separate bowl, beat together all remaining ingredients, except pecans. Stir wet ingredients into dry ingredients until just combined. At this point, fold in your pecans and pour into a foil-lined loaf pan OR pour the batter into the foil lined pan and sprinkle the pecans over the top (easier to appease the non-nut lovers…they can just pick them off). Bake in preheated oven for 50-60 minutes…or until it passes the toothpick test. Don’t overbake it…it’s so moist and delicious and reminiscent of pumpkin pie. And addicting. Seriously addicting.