Pumpkin spice should definitely not just be reserved for your latte. Our pumpkin spice bread is the perfect winter recipe to warm you up, best served a little bit warm with a thick layer of butter on top. Pumpkin recipes often include a number of different spices, as the hearty root vegetable can stand up to strong flavours, and we chose classic cinnamon, ginger, nutmeg and cloves. The crunchy pecans add a welcome texture contrast to the soft dough, while a dash of orange juice provides a zingy lift.
Pre-heat oven to 200°C, 400°F, Gas Mark 6. Grease and flour a 450g (1lb) bread tin.
Place dice pumpkin on a large baking tray, cover tightly with tin foil and bake for 45-50 minutes, or until pumpkin is cooked through. Cool for 10 minutes, then blend pumpkin in a food processor to a smooth purée.
Turn oven down to 180°C, 350°F, Gas Mark 4.
Mix flour, sugar, spices, baking powder and Salt in a large bowl. Set aside.
Beat the eggs in a large bowl, stir in the pumpkin, oil and orange juice. Add the flour mixture, stir through then add half the pecans. Pour the bread mix into the prepared tin and sprinkle with remaining pecans.
Bake for 50-55 minutes, or until skewer inserted into centre comes out clean. Allow to cool in the tin for 10 minutes, then remove and cool completely on a wire rack.