Pumpkin Pecan Tea Bread

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - at room temperature
1/2 cup	118ml	Cream cheese - at room temperature
1 cup	198g / 7oz	Granulated sugar
1/2 cup	80g / 2.8oz	Packed light or dark-brown sugar
2 cups	396g / 13oz	Eggs (large)
1 cup	237ml	Canned pumpkin pie filling
1/2 cup	118ml	Sour cream
1 teaspoon	5ml	Pure vanilla extract
1 cup	146g / 5.1oz	Chopped pecans

Recipe Instructions

Preheat the oven to 350 degrees. Lightly grease two 9- by 5- by 2 3/4-inch loaf pans. Line the bottom of each pan with a piece of waxed paper, and grease the paper. Lightly dust the pans with flour and shake out the excess.

Sift the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt together into a bowl and set aside.

In another bowl, cream the butter, cream cheese, and both sugars with an electric mixer until smooth. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin pie filling, sour cream, and vanilla, and mix well.

Stir in the dry ingredients until just combined. Fold in the pecans.

Spread the batter into the prepared pans, and bake in the center of the oven until a toothpick inserted into the center comes out clean, about 1 hour.

Cool the loaves in the pans on a wire rack for 15 minutes. Then run a knife around the edges of the pans to loosen the loaves, and turn them out onto the rack. Peel off the paper, and allow the loaves to cool completely.

This recipe yields 2 loaves.

Source:
SHEILA LUKINS U.S.A. COOKBOOK by Sheila Lukins (c) 1997 - Workman Publishing, New York, NY - 605 pages - $19.95 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest

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