Pumpkin was just made for quick breads. The texture and flavor both lend themselves well to this simple fall treat that’s packed with spices, brown sugar and pecans.

This bread is a perfect snack or even a great breakfast option. For a special treat, heat it up just a bit and spread on a little extra butter or a bit of cream cheese.

Pumpkin Pecan Bread
By Jennifer
Makes 1 (9”x 5”) loaf

Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 large eggs
1/2 cup unsalted butter, melted
1 cup pureed pumpkin
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
3/4 cup chopped pecans

Directions:

Preheat oven to 350°F. Grease a 9”x 5” standard loaf pan.

Whisk together flour, baking powder, salt, cinnamon, baking soda, nutmeg and ginger. Set aside.

In a large bowl, beat eggs lightly with a fork. Add butter, pumpkin, sugar, brown sugar and vanilla. Mix well. Add dry ingredients and mix until almost blended. Stir in pecans.

Transfer batter into prepared pan. Bake for about 1 hour, or until a pick inserted into the center comes out clean. Cool in pan on wire rack for 10-15 minutes. Then, transfer to a wire rack to cool completely.

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9 thoughts on “Pumpkin Pecan Bread

  1. penny said:

    im gonna make this right now !

    • realbutter said:

      Let us know how it turns out!

  2. I want to try all those receipts, all look sooo yummy.

  3. Olga said:

    This pumpkin bread turned out great. Took some to work to share with my co-workers and they loved it. Served it with cream cheese as suggested. Substituted walnuts for pecans. :-)

  4. Kelly said:

    Pumpkin bread is my favorite fall treat so I will definitely try this recipe!

  5. Phyllis Adams said:

    I love! pumpkin Bread. I’ll definitely try this! Thanks for posting it.

  6. Carlotta said:

    How much canned pumpkin do I use? I want to substitute

  7. realbutter said:

    Carlotta – you can use 1 cup of canned pumpkin

  8. Barbara said:

    Hi, I had some leftover canned pumpkin and decided to make 2 small loaves of your pumpkin bread. It’s really good! The recipe worked out perfectly and I think the pecans are a really nice addition. I thought, with all the other food around I could easily freeze my mini loaves but I don’t think that’s going to be necessary. I’ll bet they’re gonna be all gobbled up by tomorrow afternoon! Thanks for the inspiration and Happy Thanksgiving!

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