Description
Indulge in this moist, tender Pecan Pumpkin Bread, a perfect autumn comfort treat. This recipe combines the earthy sweetness of pure pumpkin puree with warm aromatic spices like cinnamon and cloves. The inclusion of toasted, crunchy pecans adds a delightful texture that contrasts beautifully with the soft crumb. Using a blend of vegetable oil and melted butter ensures the bread stays moist for days. It is a simple, high-yielding loaf that uses standard pantry staples to bring the cozy scents of the season directly into your kitchen.
Ingredients
2 cups all-purpose flour
15 oz pumpkin puree
1.5 cups granulated sugar
0.5 cup vegetable oil
2 large eggs
1 cup pecans, roughly chopped and toasted
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin spice.
In a separate medium bowl, mix the pumpkin puree, sugar, vegetable oil, and eggs until smooth.
Slowly pour the wet mixture into the dry ingredients and stir until just combined.
Fold in the toasted chopped pecans.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure your pumpkin puree is not pumpkin pie filling. Freshness of the spices significantly impacts the flavor profile. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The bread freezes exceptionally well if wrapped tightly in plastic and foil.
- Prep Time: 15
- Cook Time: 60
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg