Perfect Pumpkin Bread

It's officially fall baking season according to my belly, so I made this pumpkin bread recipe that I've had bookmarked since last March. You can't just go around eating pumpkin bread in March, you know. So here it is, perfect, long-awaited pumpkin bread. It's moist, the spices are just right, and the cinnamon pecan filling makes you wonder why you'd ever eat pumpkin bread without it.

Pumpkin Bread with Cinnamon Pecan Filling
Recipe courtesy of Honey & Jam, adapted from Martha Stewart

3 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 cups canned pumpkin purée
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 1/2 cup milk

Filling:
1 1/2 cup sugar
2 tablespoons cinnamon
1/2 chopped pecans
1/2 stick butter, melted

To make filling: Combine sugar, cinnamon, pecans and butter in small bowl, mix to combine.

Makes two loaves. For bread: Preheat the oven to 350ºF and coat your pans with butter. Whisk together the flour, baking powder and soda, spices, and salt, set aside. In the bowl of an electric mixer fitted with the paddle, combine the pumpkin and sugars. Mix until well combined, and then add the eggs and oil. Mix until incorporated, scraping down the sides as needed. With the mixer on low, add the flour in two batches, alternating with the milk, and mix until just combined. Fill two loaf pans half way, add filling, top with remaining batter. Bake for 55-60 minutes, rotating the pans halfway through. A cake tester should come out clean. Cool the pans on a rack for ten minutes, remove the loaves from the pans, and cool completely.