Pumpkin Bread

Nothing says fall around here like the first batch of pumpkin bread, delicious both plain or fancy (quasi fancy version here).  Super moist, loaded with spices and definitely pumpkin-forward, this recipe is a love letter to fall and a delicious way to celebrate the flavors of the season.

I've loaded these loaves up with orange juice soaked raisins and toasted pecans.

A little kiss of orange zest brightens the pumpkin flavor and adds some lovely citrus interest and aroma.

 The toasted pecans provide a delectable crunch and texture contrast.

Although my boys prefer the bread plain without the orange zest (which lets the pumpkin shine), I prefer the more interesting version here with nuts and fruit.  An orange juice and powdered sugar glaze is also delicious, but I think these loaves are just right without the extra topping.

The yogurt and olive oil lend lovely moisture and crumb, while a portion of whole wheat adds a little nutty flavor and complexity.

Perfect with coffee or tea with friends and family or as a fabulous hostess gift.

Always so thankful for family, good friends, faith and the blessing of food to nourish the body...like this glorious pumpkin bread!  Happy Thanksgiving!

Pumpkin Bread with Whole Wheat:

2 cups pumpkin puree
1/2 cup plain non-fat yogurt
3 large eggs
2 1/2 cup sugar
1/2 cup olive oil
1-2 tsp orange zest (optional)

2 1/3 cup unbleached all-purpose flour

1 cup whole wheat flour

2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp allspice

1/2 tsp ground ginger

1/2 tsp ground coriander

1 tsp freshly grated nutmeg

2/3 cup water

1/2 cup raisins soaked in a few tablespoons of warm orange juice (optional)

1 cup toasted pecan pieces, a few tablespoons reserved for topping (optional)

Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, mix together the first six ingredients until well blended.  On a large piece of wax or parchment paper, sift the flours with the spices, baking soda and salt.  Add the flour to the pumpkin mixture in small batches, alternating with the water and finishing with a final portion of the flour.  The batter should look like thick pancake batter.  Stir in the drained raisins and nuts.  Pour into prepared pans (either four mini loaves, two loaf pans or approximately 2 dozen muffin liners), top with a few tablespoons of reserved nuts (if using) and bake at 350 for about 25 minutes for mini loaves or muffins, or approximately 50 minutes for standard loaf pans.  A wooden skewer should come out dry. Cool in the pan on a wire rack for approximately 15 minutes (only five minutes in the pans if making muffins), then turn out of the pan and cool completely.