The nice thing about pumpkin recipes is that they can be made all year. Not only do the gourds themselves stick around for a long time, when the snow is on the ground or the summer haze in the air, there's always canned pumpkin which does a find job standing in for the real thing. Here, we have a pumpkin bread recipe from Chloe Tuttle, owner of the Big Mill Bed and Breakfast. It's a recipe that's a true innkeeper's friend because it's quick, easy to make and oh-so-scrumptious! Plus it's got the added surprise of coconut and the crunch of pecans, which both help it stand out from the crowd.
2 large eggs
1/2 cup canola or vegetable oil
1 1/2 cups sugar
1 cup cooked, unsweetened canned pumpkin (good brand)
1 1/2 cups self-rising flour (see note for all-purpose flour) *
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup shredded, sweetened coconut (reserve 1/4 cup for topping)
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Grease four mini bread pans (5 3/4″ x 3″) using cooking spray with flour like Baker’s Secret.
Whisk eggs in large mixing bowl. Add oil, sugar and pumpkin. In another mixing bowl stir together the flour, cloves, cinnamon, salt and 1/2 cup of the coconut. Add the dry mixture to the pumpkin mixture and stir. Stir in the chopped pecans.
Pour batter into greased loaf pans, filling about 3/4 full. Sprinkle with the reserved coconut. Bake for 25-35 minutes until lightly browned or until a straw inserted into the center comes out clean. Cool on wire racks for five minutes. Remove bread from pans and continue to cool on wire rack.
* Note: If using all-purpose flour, add 1/2 teaspoon baking soda and 1/4 teaspoon baking powder.
Bread will keep fresh for several days if stored in plastic wrap.