The Soup Diva

The best pumpkin bread you’ll ever taste. Seriously.

• 3 cups all-purpose flour (can use half white/half wheat)
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 tsp baking soda
• ½ tsp baking powder
• 2 cups granulated sugar (or 1 white/1 brown)
• 2 sticks real salted butter
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp molasses
• 1 15 oz can of pure pumpkin
• ½ cup chopped pecans

Preheat oven to 350˚F. Spray two medium loaf pans or four mini loaf pans with nonstick cooking spray (yes, even if they are non-stick pans).

In medium bowl, mix the first 7 ingredients well and set aside.
Put the butter in a medium-size microwave-safe bowl and microwave for about 30 seconds, so that it is half melted. Add the sugar and eggs. Cream these three ingredients together by hand or on medium speed with mixer. Add the vanilla, molasses and pumpkin and continue mixing until smooth.
Combine the wet and dry bowls and stir until just blended. Fold in the pecans gently.
Pour into prepared pans (sprinkle top with brown sugar if desired). Bake for about one hour or until tester comes out clean. Cool in pans about 20 minutes, then on cooling rack until ready to eat.