pumpkin bread with cinnamon pecan filling

One sign that things are returning to normal at our home is that I have returned to baking.  This is a recipe I have had on the back on my brain since I saw it here.  Sunday night I finally was able to get out the baking pans.  I made the full recipe (makes 2 loaves) and had just the right amount of pumpkin left over to bake these muffins.  (I used a large tin of pumpkin puree.)

Pumpkin Bread with Cinnamon Pecan Filling - adapted from Honey and Jam (she adapted a Martha Stewart recipe)
Makes 2 loaves

2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 cups canned pumpkin puree
3/4 cup granulated sugar
3/4 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 1/2 cups milk

Filling:
1 1/4 cups granulated sugar
2 tablespoons cinnamon
1/2 cup chopped pecans
1/4 cup butter, melted

To make filling:
Combine sugar, cinnamon, pecans and melted butter.  Mix to combine.  Set 1/2 cup of filling aside - this will be for the topping.

For bread:

Preheat the oven to 350 degrees F.  Butter or spray two 9x5 inch loaf pans.  Whisk together the flours, baking powder, soda, spices and salt.

In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin and sugars.  Once combined, add the eggs one at a time.  Add in the oil and continue mixing until fully combined, scraping the sides of the bowl as needed.  With the mixer on low, add the flour in two batches, alternating with the milk.  Mix just until combined.

Fill the loaf pans with a quarter of the batter.  Add the filling.  Pour the remaining batter on top of each loaf.  Sprinkle the remaining topping on each loaf.

Bake for 55-60 minutes or until a cake tester comes out clean.  Remove from the oven and place on a rack for 10 minutes.  Remove the loaves from the pans and cool completely.