Here’s a quick bread that doesn’t rely upon yeast to rise. In this recipe, baking powder and baking soda act as the leavening agent. No rising or kneading required. Just a quick mix of ingredients and pop it in the oven.

This particular recipe is incredibly moist with notes of holiday spices. I like to have it around on Thanksgiving weekend. It’s a sign of the season.

For fall baking I use pumpkin pie spice that has nutmeg, cinnamon, ginger and allspice blended together — a Seriously Simple tip. I use it in much of my fall baking when I want to include those toasty, comforting flavors. The following recipe makes one large loaf; if I have leftover bread, it keeps a few days in a plastic bag. After that, slice it up and pop it in your freezer. You never know when you’ll crave a slice of this addicting spiced sweet bread.

Pumpkin Tea Bread

Makes 1 large 9-by-5-inch loaf

For the bread:

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 (15-ounce) can pumpkin puree

3/4 cup granulated sugar

1/4 cup dark brown sugar

3/4 cup olive oil

2 large eggs

1 teaspoon vanilla extract

3/4 cup chopped toasted pecans

For the topping:

1 1/2 tablespoons turbinado or sugar in the raw

1 teaspoon pumpkin pie spice

1. Grease and flour a 9-by-5-inch nonstick loaf pan.

2. Sift together the flour, baking powder baking soda, salt and pumpkin pie spice into a bowl. Reserve.

3. Combine the pumpkin puree with the sugar, oil, eggs and vanilla extract in a food processor and process for about 2 minutes or until light and airy.

4. Gradually add the flour mixture and process until well incorporated.

5. Add the pecans and pulse a few times until incorporated, making sure not to puree the pecans. Transfer to the prepared pan. Use a rubber spatula to smooth the top. Combine the topping ingredients and mix so it is well blended. Sprinkle on the topping evenly atop the pumpkin batter.

6. Bake in a 350-degree oven for 55 minutes to one hour or until a pick inserted into the center of the loaf comes out clean. Cool on wire rack for an hour. Use a knife and spatula to ease the loaf out of the pan and then place onto a platter, slice and serve.

Recipe notes

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2020 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.