Pumpkin Pecan Loaves
Sweet and moist pumpkin pecan bread with warm spices and crunchy nuts, perfect for fall gatherings, breakfast, or a cozy snack with a cup of coffee.
Ingredients
Instructions
- In a bowl, combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix the pumpkin, vegetable oil, eggs, and water until well blended.
- Pour the wet mixture into the dry ingredients and stir just until combined.
- Fold in the chopped pecans.
- Spoon the batter evenly into two greased 9 x 5 x 3-inch loaf pans.
- Bake at 350°F (175°C) for 60 to 65 minutes or until a toothpick inserted near the center comes out clean.
- Cool the loaves in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. If you want to reduce the oil, you can substitute half of it with applesauce. Make sure to check the loaves for doneness a few minutes early, as ovens can vary. Adding chocolate chips can give a delightful twist, making it similar to other American recipes like Craig'S Crazy Chili.
Serving Suggestions
These pumpkin pecan loaves are delicious on their own but can be served with a dollop of cream cheese frosting or a sprinkle of powdered sugar for added sweetness. They pair well with a warm cup of spiced chai or coffee. For a festive touch, consider serving them alongside Carolyn'S Strawberry Crunch Dessert for a delightful dessert spread.
Storage & Reheating
Once cooled, wrap the loaves tightly in plastic wrap or aluminum foil to keep them fresh. They can be stored at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, freeze the loaves, ensuring they are well-wrapped, and thaw in the fridge overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pecan Loaves contains roughly 305 calories, with 6g protein, 57g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (46% of the Daily Value) and vitamin C (28% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1080mg per serving (47% 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! Make sure to cook and puree it until smooth. You will need about 2 cups of pureed fresh pumpkin to replace the 15 oz. can. The flavor will be slightly different, but still delicious.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use unsweetened applesauce, mashed bananas, or a commercial egg replacer. Each egg can be replaced with 1/4 cup of applesauce or 1/2 of a mashed banana for similar binding and moisture.
How do I add spices to enhance the flavor?
You can enhance the flavor by adding additional spices such as ginger or cloves. Start with 1/2 teaspoon of ground ginger and adjust according to your taste preferences. This will give your loaves a more complex flavor profile, reminiscent of other fall-inspired recipes.
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).