Jeni's Pumpkin Bread

I've heard rumors that fall is on its way. I'll believe it when I see it! But a girl can dream, right? So I'll at least think about fall while sharing this recipe for my pumpkin bread. The recipe makes two loaves which means you can have one now and save the other one in the freezer for when it actually feels like autumn!

You can also make this bread into muffins! Just bake at 350° for 16-18 minutes.

 Jeni's Pumpkin Bread

1/2 cup butter
2 large eggs
1 cup brown sugar, firmly packed
1 cup pumpkin puree
1 teaspoon grated orange peel
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
1 cup chopped pecans

Remove the butter and the eggs from the refrigerator to allow them to come to room temperature. Preheat the oven to 350̊F and coat two 9" loaf pans with nonstick spray.

Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy. This takes a few minutes and you'll notice a definite difference in volume!

On low speed, add the eggs one at a time. Add the pumpkin puree and orange peel; mix again.

Combine the flour, baking soda, baking powder, salt, and cinnamon together.

Fold in half of the flour mixture. Stir in the buttermilk and vanilla. Fold in the rest of the flour mixture and pecans. Be careful not to overmix.

Pour the batter into the prepared pans.

Bake until the loaves are golden brown and set in the center, about 40 to 45 minutes. Check for doneness by inserting a paring knife into the center of each loaf; if the blade comes out dry, the bread is done. YIELD: 2 loaves

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This is wonderful with Orange Pecan Butter – soften ½ cup butter, stir in 1 tablespoon grated orange peel, and ½ cup finely chopped pecans.