My friend Nancy just came back from vacation and told me how they were served pumpkin pecan pancakes. She thought it was a strange thing until she ate them. She now loves all things with pecans and pumpkin. While we were talking, one of us (probably her) decided that it could potentially make a great quick bread! Thus, delicious pumpkin pecan bread began before opening a pantry door.

Later that day, I remembered I’d just bought some pecans so I decided to see what would happen. I basically stole a recipe from myself; I took my pumpkin bread, upped the flour to cut the sweetness, doubled the ginger and added pecans. It turned out quite well!

Perhaps as I write this she and her husband Andrew are enjoying a slice with a cup of tea. I ate mine standing up. With three dogs staring at me. Begging for a bite. Maybe three. How will you eat your delicious pumpkin pecan bread?

Pumpkin Pecan Bread

Pumpkin bread is a quick bread that can be more of a dessert than a savory bread. Full of flavor and just enough sweetness to make you feel like you are eating cake.

Print Recipe

Prep Time10 minutes minutes

Cook Time55 minutes minutes

Servings2 loaves

Calories 231.7

Ingredients

• 3 cups (450g) flour
• 1 can (425g) pureed pumpkin
• 2 cups (400g) sugar
• 2 cups (226g) chopped pecans
• 4 large (200g) eggs
• ⅔ cup (160mL) oil
• 2 ½ tsp (10g) baking powder
• 2 tsp (4g) cinnamon
• 1 tsp (5g) salt
• 1 tsp (2g) ground ginger
• ½ tsp (1g) allspice

Instructions

• Preheat oven to 350F (180C.)
• Line two 9×5 loaf pans (13x23cm) with parchment or coat with butter and flour.
• Take out 2 tbs of the flour and toss with the pecans. Set aside.
• Stir together flour, baking powder, salt, allspice, cinnamon and ginger in a small bowl.
• In a large bowl, mix eggs, oil, pumpkin and sugar until well blended. Stir in flour mixture until just blended. Fold in pecans.
• Pour half of the batter into each of the pans.
• Bake 50-60 minutes or until the top cracks, is golden brown and a toothpick inserted comes out clean. Center of bread should reach between 200F (93C) – 212F (100C.)
• Let cool in pan 5 – 10 minutes before removing to wire rack to finish cooling.

Notes

Pumpkin pie spice can be substituted in replace of all the spices listed above.   Simply use 2 tsp (4g) pumpkin pie spice.  The allspice can be substituted with 1/4 tsp (.25g) each of cloves and nutmeg or 1/2 tsp (.5g) pumpkin pie spice.

Butter may be substituted for the oil in the recipe.  Use 1/2 cup (113g) softened butter and beat with sugar using the creaming method.

If desired, recipe can be baked into one bread loaf.  Bake 80 – 100 minutes in a 9×5×3 (23x13x8cm) loaf pan or until center reaches between 200F (93C) – 212F (100C.)

Nutrition Facts

Pumpkin Pecan Bread

Serving Size

 

1 slice

Amount per Serving

Calories

231.7

% Daily Value*

Fat

 

13.1

g

20

%

Saturated Fat

 

4.4

g

28

%

Sodium

 

108.5

mg

5

%

Carbohydrates

 

26.2

g

9

%

Fiber

 

1.5

g

6

%

Protein

 

2.9

g

6

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.