Cate's Pumpkin Nut Bread

Pumpkin nut bread is the holiday loaf that defines fall baking. The technique here is the dump-and-bake quick bread method: dry ingredients sifted together, all the wet plus pumpkin puree and chopped pecans added at once, mixed only until the flour disappears. Overworking quick bread batter is what produces tunneled, tough loaves; minimal mixing gives you the tender, dense crumb that makes pumpkin bread so satisfying.

The spice blend is restrained: a teaspoon of cinnamon and a teaspoon of nutmeg, no more. That simplicity lets the pumpkin actually taste like pumpkin instead of getting lost in pumpkin pie spice. A full cup of butter (yes, a cup) and four eggs build a rich crumb that stays moist for days.

The finishing move sets this apart from average pumpkin loaves. Brushing the warm loaves with melted butter and dusting with cinnamon sugar creates a sweet, fragrant crust that crackles slightly when sliced.

Pro Tips

• Use canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spice that throw off the recipe.
• Toast the pecans on a dry skillet before chopping for deeper flavor.
• Cool 5 minutes in the pan before turning out. Any longer and the bread sticks; any less and it falls apart.
• Brush the topping while the loaves are still warm so the butter soaks in slightly.

Variations

• Swap pecans for walnuts or chopped raw pumpkin seeds for a different nut profile.
• Add a half cup of dried cranberries for tart bursts against the rich crumb.
• Turn into muffins by reducing bake time to 25 to 30 minutes.