Mikey'S Pecan Pumpkin Bread
A moist, spiced pumpkin bread loaded with crunchy pecans, perfect for autumn gatherings, breakfast, or as a comforting snack for pumpkin lovers.
Ingredients
Instructions
- Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Add sugar and mix well.
- Make a well in the center and add the oil, eggs, water, and pumpkin. Mix until well combined.
- Fold in the chopped pecans.
- Pour batter into greased and floured loaf pans.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour and dry ingredients twice before mixing. If you want to reduce the oil, you can substitute half of it with unsweetened applesauce. Adding a handful of chocolate chips can provide a delightful twist, reminiscent of treats like Marie'S Turtle Bars. Ensure your eggs are at room temperature for better emulsification.
Serving Suggestions
Serve warm or at room temperature, perhaps with a pat of butter or a drizzle of maple syrup. This bread pairs beautifully with a warm cup of coffee or tea, making it a perfect breakfast or snack option. For a festive touch, consider serving alongside Taffy Pumpkin Pie(The Secret Is The Crust!) during holiday gatherings.
Storage & Reheating
Store leftover pecan pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm slices in a toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mikey'S Pecan Pumpkin Bread contains roughly 914 calories, with 5g protein, 26g carbohydrates, and 90g fat. It is an excellent source of vitamin A (35% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 854mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just roast and puree the pumpkin until smooth. You'll need about 2 1/2 cups of fresh pumpkin to replace the 2 cups of canned pumpkin. Make sure to drain any excess moisture for the best texture in your bread.
What can I substitute for eggs in this recipe?
For a vegan option, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Alternatively, 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water can also replace one egg. Let the mixture sit for a few minutes before adding it to the batter.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the bread should be golden brown on top and spring back slightly when gently pressed. If you notice the top browning too quickly, cover it loosely with foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).