Pumpkin Pecan Bread

My kids never liked nuts in baked goods. But, that was in the past. They have started enjoying nuts in the bread and cake that makes it good for me to add few nuts here and there while baking. This is another version of the Pumpkin Chocolate Chip bread that I had posted sometime back. I made these into Pumpkin Pecan Bread since pumpkin and pecans go very well together.

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Ingredients:

Oil - 1/2 cup
Brown Sugar - 1 cup packed
Eggs - 2 large
Pumpkin puree - 1 cup
Water - 1/3 cup
All purpose flour - 1 2/3 cups
Baking Powder - 1/4 tsp
Baking Soda - 1 tsp
Salt - 1/2 tsp
Pecans - 1  cup chopped
Vanilla - 1 tsp

Method:
Preheat the oven to 350 F. (325 F if using dark pans) Grease one 9 X 5 or 8 X 4 loaf pan with vegetable oil spray or shortening. I made 4 mini loaves. Dust with flour. Set aside. In a bowl, whisk together flour, salt, baking soda, baking powder. In another bowl, beat eggs, oil, brown sugar, pumpkin puree together with a hand mixer. Add vanilla and beat for a second more. Now add the flour mixture in thirds alternating with water. That is 1/3 of flour mixture, 1/2 of water, 1/3 flour mixture , remaining 1/2 of water followed by the final 1/3 of flour mixture. Beat at slow speed or stir with a wooden spoon after every addition. Stir in chopped pecans. Divide between the loaf pans. Bake for 35 - 40 minutes in case of  mini loaf pans and 50 - 60 minutes in case of a large loaf pan or until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes on the cooling rack and then turn it on to the wire rack to cool completely.
Check out what my friends are baking -  Preethi, Veena, Priya, Srivalli,  Sumana and Jayasri.

Notes:
If you make 3 mini loaves instead of 4 with this recipe, you will get tall, chubbier loaves. You might have to bake for 5 more minutes in that case.

Enjoy.