Pumpkin-Pecan Bread
Pumpkin-Pecan Bread offers a moist, flavorful treat combining the warm spices of cinnamon, nutmeg, and allspice with the richness of pumpkin and the crunch of pecans and raisins. Perfect for fall gatherings or cozy mornings, it appeals to bread lovers seeking a sweet, spiced loaf with added texture.
Ingredients
Instructions
- Combine flour, baking soda, salt, sugar, cinnamon, nutmeg, and allspice in a large mixing bowl.
- Make a deep well in the center of the mixture.
- Add cooked pumpkin, beaten eggs, oil, water, chopped pecans, and dates or raisins into the well.
- Mix just enough to moisten all ingredients.
- Pour the batter into a greased or parchment-lined loaf pan.
- Bake at 350°F (175°C) for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a lighter texture, consider sifting the dry ingredients before mixing. You can replace the sugar with maple syrup for a more natural sweetness, adjusting the liquid accordingly. If you don't have pecans, walnuts make a great substitute. Adding a pinch of vanilla extract can enhance the flavors, complementing the spices beautifully. For a fun twist, try incorporating chocolate chips or using dried cranberries instead of dates or raisins.
Serving Suggestions
Serve slices of this bread warm with a pat of butter or cream cheese for a delightful treat. It pairs beautifully with a warm cup of coffee or tea, making it perfect for breakfast or as an afternoon snack. For a festive touch, consider serving it alongside Aunt Lena's Chocolate Topping for a delicious dessert option. Fresh fruit or a light salad can also complement the rich flavors.
Storage & Reheating
Store leftover Pumpkin-Pecan Bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the oven at 300°F (150°C) for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin-Pecan Bread contains roughly 781 calories, with 3g protein, 38g carbohydrates, and 72g fat. It is a good source of dietary fiber (17% of the Daily Value), vitamin A (12% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1038mg per serving (45% 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 make sure to cook and puree it until smooth. Roasting the pumpkin can enhance its flavor. You'll need about 2 cups of cooked pumpkin, which is roughly equivalent to a small pumpkin. Remember to drain any excess moisture to prevent the bread from becoming too dense.
What can I substitute for eggs in this recipe?
If you need an egg substitute, consider using flax eggs or applesauce. For each egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, letting it sit until it thickens. Alternatively, 1/4 cup of applesauce can replace one egg, adding moisture and a hint of sweetness to the bread.
How can I make this recipe gluten-free?
To make Pumpkin-Pecan Bread gluten-free, substitute all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend includes xanthan gum or add 1 teaspoon for proper texture. Adjust baking time as needed, as gluten-free breads may require slightly more time to bake thoroughly.
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).