Chef John's Holiday Pumpkin Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree
• 1 cup chopped pecans (optional)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and pumpkin puree.
3. Carefully stir the wet ingredients into the dry. Mix until everything is just combined. Fold in the pecans, if desired. Pour the batter into the prepared loaf pan.
4. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the center of the loaf comes out clean.

Interesting Facts

• Pumpkin bread is a type of quick bread, which means it is leavened with baking powder or baking soda, rather than yeast.
• Pumpkin bread is believed to have originated in the United States in the early 19th century.
• Pumpkin bread is popular in the fall and winter months, and is a great way to use up leftover pumpkin puree.