Easy Spiced Pumpkin Bread
pumpkin puree (not pumpkin pie mix)
all-purpose or whole wheat flour
coarsely chopped pecans (optional)
Place oven rack to low position so that the tops of your pans will be in center of the oven. Heat oven to 350ºF.
Spray the bottoms only of 2 loaf pans (roughly 8 x 4 x2 inches, or 1 loaf pan 9x5x3 inches), with cooking spray.
Stir together the pumpkin puree, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients and pour into the prepared pans.
Bake 8-inch loaves for 50 to 60 minutes, a 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.