Jack Stack Barbecue Pumpkin Pecan Bread

Jack Stack Barbecue Pumpkin Pecan Bread

1 cup butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
4 eggs
1 cup pumpkin
2 3/4 cups all-purpose flour
1 tablespoon pumpkin spice
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pecans, finely chopped

Cream butter, granulated sugar and brown sugar in large mixer bowl until light

Add eggs, one at a time, beating well after each addition

Beat in pumpkin

Combine flour, pumpkin pie spice, baking powder, baking soda, salt and pecans in small bowl

Add to pumpkin mixture; mix just until blended

Spoon into 2 greased and floured 8 1/2 x 4 1/2 inch loaf pans

Bake in preheated 350o F oven for 1 hour 10 minutes, or until wooden pick inserted in center comes out clean

Cool for 10 minutes

Remove from pans; cool on wire racks

Compliments of Fiorella’s Jack Stack Barbecue