Pecan Pumpkin Bread
A moist, spiced pumpkin bread studded with crunchy pecans, perfect for cozy autumn mornings or holiday gatherings, blending warm cinnamon and nutmeg flavors with nutty texture.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease only the bottom of two 9 x 5 inch loaf pans.
- Lightly spoon flour into measuring cup; level off.
- In a large bowl, combine all dry ingredients and mix well.
- In a medium bowl, mix oil, water, eggs, and pumpkin until well blended.
- Add the dry ingredients to the wet ingredients and beat for 1 minute at medium speed.
- Fold in chopped pecans.
- Pour batter into the prepared loaf pans.
- Bake at 350°F for 60 to 70 minutes.
- Cool for 10 minutes; then remove from pans.
- Cool on wire racks.
Tips & Substitutions
For a lighter texture, sift the flours before measuring. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you want to add more flavor, consider including a teaspoon of vanilla extract. For a twist, swap out pecans for walnuts or add dried cranberries. This pumpkin bread also works well with gluten-free flour blends if needed.
Serving Suggestions
Serve slices of this pecan pumpkin bread warm or at room temperature. It pairs beautifully with a cup of coffee or tea. For a delightful twist, spread with cream cheese or butter, or serve alongside a slice of Deep Dish Pumpkin Pie for a festive dessert table. It's perfect for fall gatherings or as a cozy breakfast option.
Storage & Reheating
Store leftover 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, simply slice and microwave for 10-15 seconds or place in a toaster oven until warmed through for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Pumpkin Bread contains roughly 996 calories, with 8g protein, 78g carbohydrates, and 75g fat. It is an excellent source of dietary fiber (51% of the Daily Value), iron (20% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 978mg per serving (43% 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 puree instead of canned pumpkin. You'll need about 2 cups of cooked and mashed pumpkin. Make sure to drain any excess moisture to avoid a soggy bread.
How do I know 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. If it comes out wet with batter, continue baking for an additional 5-10 minutes, checking frequently.
Can I make this recipe into muffins?
Absolutely! To make muffins, pour the batter into lined muffin tins and bake for about 20-25 minutes at 350°F. This recipe should yield approximately 24 muffins, making them a great grab-and-go option.
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).