Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 1/2 teaspoon salt
- big pinch of black pepper
- 1 large egg
- 1/2 cup canola oil
- 1 cup pumpkin puree
- 1 cup light packed brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- 1/3 cup pecans, very coarsely chopped
Instructions
- Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan and set aside. Alternately, grease a loaf pan, line with parchment paper and grease the parchment paper. The parchment paper will make the bread very easy to remove from the pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt, and pinch of pepper. Set aside.
- In a separate medium bowl, whisk together egg, oil, and pumpkin puree until well combined. Add sugar, cream and vanilla extract and whisk well.
- Pour the wet ingredients all at once into the dry ingredients. Stir until thoroughly combined, and no pockets of flour remain in the batter. Batter will be pretty thick, not pourable.
- Spoon batter into the prepared loaf pan. Top with pecans.
- Bake for 45 to 55 minutes or until a skewer inserted in the bread comes out clean. Remove from the oven and allow to cool for 15 minutes before removing to a wire rack to cool completely. Serve warm with extra butter and honey.