Pumpkin Bread is a delightful addition to the holiday table. Or, wrap up the loaf in plastic wrap, then a tea towel and include it in a gift basket.
Preheat oven to 350°F. Grease and flour two 9x5-inch loaf pans. Mix flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Set aside.
Beat eggs in medium bowl. Stir in pumpkin, oil, orange juice and vanilla. Add to flour mixture; stir just until moistened. Stir in 1/2 cup of the pecans. Divide batter evenly between prepared pans. Sprinkle top of each loaf with 1/4 cup of the pecans.
Bake 55 to 60 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely on wire rack.
• If pumpkin pie spice is unavailable, use 1 1/2 teaspoons McCormick® Ground Cinnamon, 3/4 teaspoon McCormick® Ground Ginger, 1/4 teaspoon McCormick® Ground Nutmeg and 1/8 teaspoon McCormick® Ground Cloves.
• Use 1 cup semi-sweet chocolate chips in place of the pecans.
To freeze bread: Wrap cooled bread in plastic wrap, then wrap again with foil. Freeze up to 2 months. Thaw at room temperature.