I don't know about you, but the television at my house has been dominated by 24 hour news networks for the last month. My husband is deeply invested in the political race and financial crisis we face and he refuses to relinquish the remote in favor of...less stressful programming. Thank God for Tivo.
The entire fiasco makes me want to retreat to the couch with a warm blanket and a glass of red wine. Now that we're deep into autumn here in Minnesota, it also makes me want to make pot roasts and apple crisp, and mashed potatoes and dozens of other foods guaranteed to make you lethargic and apathetic. This time of year, Caribou Coffee prevails over my dedication to Starbucks with their very yummy pumpkin pecan bread. When I was little, I hated finding nuts in cookies or salads or quick breads-anything. Now that my palate isn't so delicate, I can't get enough. I've tried several recipes, hoping for one that's close to Caribou's, and I finally figured out the secret-you've got to toast the pecans! A-HA!
Pumpkin Pecan Bread
Beat first 11 ingredients at low speed with an electric mixer 3 minutes or until blended. Add 2/3 cup water, beating until blended. Stir in pecans. Pour batter into 2 greased and floured 9- x 5-inch loaf pans.
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.
To toast the pecans in the oven: Preheat oven to 300 degrees. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Undercook slightly as pecans will continue to cook after they are removed from oven. Cool completely. Store in an airtight container in the freezer of refrigerator.
