Pecan Topped Pumpkin Bread

Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger 
• 3/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/2 cup granulated sugar
• 3/4 cup packed light or dark brown sugar
• 1 1/2 cups pumpkin puree 
• 1/2 cup vegetable oil
• 1/4 cup orange juice
• 2/3 cup chopped pecans and some additional for topping bread 

Instructions

1. Preheat oven to 350°F
   
2. Grease a 9×5-inch metal loaf pan with non-stick spray.
3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
4. Mix wet ingredients: In a medium bowl, whisk eggs, granulated sugar, and brown sugar until combined. Add pumpkin puree, oil, and orange juice, whisking until smooth.
5. Combine: Pour wet ingredients into dry ingredients and gently fold with a spatula. A few lumps are fine; do not over-mix.
6. Add mix-ins: Fold in chopped pecans.
7. Bake: Pour batter into the prepared pan. Bake 60–65 minutes, loosely covering with aluminum foil halfway through to prevent over-browning. Bread is done when a toothpick inserted in the center comes out clean with a few moist crumbs. Begin checking around 55 minutes.
8. Cool: Allow bread to cool completely in the pan on a wire rack before slicing.