31 Days of Pumpkin: Day 21

Although pumpkin bread has been a favorite fall treat for our family, for as many years as I've been married, I now have a new favorite pumpkin bread recipe!!  My husband actually noticed this recipe in a recent issue of Southern Living magazine and mentioned a couple times how good it sounded, so I eventually took the hint and put it to the test!  It quickly went to the head of the class!  ;)

Pecan-Pumpkin Muffins or Bread
Ingredients:3 1/2 cups all-purpose flour3 cups sugar1 TBSP pumpkin pie spice1 teaspoon baking soda1 teaspoon salt1 teaspoon baking soda1 (15-oz.) can pumpkin1 cup melted butter or coconut oil4 large eggs2/3 cup water1 1/2 cup chopped pecans
Directions:Preheat oven to 350 degrees F.Stir together flour, sugar, soda, salt and pumpkin pie spice.Make a well in center of mixture.Whisk together pumpkin, coconut oil, eggs, and water.  Pour into well of dry ingredients.Stir just until moistened.Stir in chopped pecans.
For Bread:Spoon batter into 2 greased and floured 9x5 inch loaf pans and bake at 350 degrees F for one hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.  Cool in pans on a wire rack for 10 minutes.  Remove from pans to wire rack and cool completely.  Chill and serve the next day for optimal flavor.
For Muffins:Spoon batter into prepared muffin pans, filling 3/4 full.  Bake at 350 degrees for 25 to 30 minutes.  Invert immediately to remove pans and arrange muffins right side up on wire rack to cool.

I highly recommend this recipe!  In fact, I'm off to make another batch!  My husband wants me to make some for him to take to the office!