I first made the cinnamon shortbread cookies because I had egg yolks left over from a previous recipe. However, when I made them again I completely forgot about that and ended up with two egg whites left over. Having forgotten that the royal icing I use would have used up the egg whites, I saved them overnight instead. I didn’t want to risk using old egg whites in icing (bacteria and all) so I had to crack open a few more eggs, leaving me with two yolks.

So there I was with two eggs, separated and stored in the fridge, just waiting to be used. Wasting perfectly good eggs wouldn’t be sensible so what was I going to do with them? Make pumpkin bread of course!

I absolutely love pumpkin bread and a recipe that I previously tried a few months ago had been a complete let down so I definitely wanted to give it another go. I searched through the usual food blogs I go to and finally found a recipe at Genesis of a Cook.

Now, not to be a plug whore or anything, but that site is freaking amazing. Everything Tarah makes always looks sooo good and she is constantly updating every few days with more tantalizing recipes. The site basically becomes one big tease when combined with photos of her food. How could you not fall for making something?

Pumpkin Pecan Bread

(Adapted from Genesis of a Cook. Makes 2 loaves)

• 2 cups flour
• 1-1/4 cups packed dark brown sugar
• 1 cup sugar
• 1 cup pecans, chopped
• 1-1/2 teaspoon baking soda
• 1-1/2 teaspoon ground nutmeg
• 1-1/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 3/4 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon ground ginger
• 3 large eggs
• 1-3/4 cups pumpkin puree
• 3/4 cup vegetable oil

1. Preheat oven to 350 degrees.
2. In a large bowl, mix flour, brown sugar, granulated sugar, half of the nuts, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.
3. In another bowl, whisk together eggs, pumpkin puree, and oil until well blended.
4. Add wet ingredients to flour mixture and stir just until well blended. Pour equally into two oiled 8 1/2- by 4 1/2-inch loaf pans and sprinkle remaining nuts on top.
5. Bake 50-60 minutes or until a skewer comes out clean. Let cool in pan for about 5 minutes before transferring to a wire rack.

The bread tasted fantastic! Much better than a previous recipe I’ve tried. However, I think next time I’d decrease the nutmeg and close because they were a little too overpowering for me. Also because I also do not like nuts a lot I separated them out by including half in the batter and half on top, but if you really like nuts, then do not hesitate to add more!