Ginger Pecan Pumpkin Bread
 
Makes 2 (8½x4½-inch) loaves
Ingredients
  • 3½ cups (438 grams) all-purpose flour
  • 3 cups (600 grams) granulated sugar
  • 2 teaspoons (10 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2½ cups (610 grams) canned pumpkin
  • 4 large eggs (200 grams)
  • ⅔ cup (160 grams) water
  • ½ cup (112 grams) vegetable oil
  • 1 cup (113 grams) Cane River pecan pieces
  • ½ cup (88 grams) chopped crystalized ginger
Instructions
  1. Preheat oven to 350°F (180°C). Spray 2 (8½x4½-inch) loaf pans with baking spray with flour.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a medium bowl, whisk together pumpkin, eggs, ⅔ cup (160 grams) water, and oil. Add pumpkin mixture to flour mixture, and stir until well combined. Fold in pecans and ginger. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
Recipe by Bake from Scratch at https://bakefromscratch.com/ginger-pecan-pumpkin-bread/