Fall means pumpkin flavored EVERYTHING, right? Well, pumpkin nut bread happens to be one of my all time favorite fall indulgences. I just made 6 loafs with the intent of sharing them.
Um, I hate to admit it, but I didn’t really get around to the sharing part.
I could blame my kids…they did eat their fair share…but I’ll admit that I’ve eaten a lot too.
That’s OK. It’s so easy to make that I’ll probably just make some more real soon.
Yeah, like right now.
- 3 cups all purpose flour
- 2 ½ teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 4 tablespoons butter, softened
- 2 cups sugar
- 1 (16 ounce) can solid-pack pumpkin
- 1 cup buttermilk
- 2 eggs
- 1 cup pecans, chopped
- Preheat oven to 350 degrees.
- Sift together flour, soda, salt, and spices.
- In a separate bowl, cream butter with sugar. Add pumpkin, buttermilk, and egg to creamed mixture and mix well.
- Add dry ingredients and beat until well blended. Stir in pecans.
- Pour into 6 well greased mini-loaf pans.
- Bake 40 minutes or until center of loaves is set. Do not overcook.
- Serve with soft butter or cream cheese spread.