Butternut (Or Sweet Potato Or Pumpkin) Pecan Bread

Name: Butternut (Or Sweet Potato Or Pumpkin) Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup softened butter (one stick); 3/4 cup granulated sugar; 2 eggs; 1 cup butternut squash, sweet potato, or pumpkin puree; 1/4 cup pure maple syrup; 1 tablespoon vanilla extract; 3 tablespoons milk or cream; 2 cups all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1/2 teaspoon baking powder; 3/4 cup rather finely chopped toasted pecans

Servings: persons

1/2 cup softened butter (one stick)
3/4 cup granulated sugar
2 eggs
1 cup butternut squash, sweet potato, or pumpkin puree
1/4 cup pure maple syrup
1 tablespoon vanilla extract
3 tablespoons milk or cream
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup rather finely chopped toasted pecans

1
In a large bowl cream the butter and sugar together until fluffy. Beat in the eggs, one at a time, followed by the pureed vegetable, maple syrup, vanilla and milk.
2
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda and then slowly stir into the wet mixture. Stir in the chopped toasted pecans.
3
Pre heat the oven to 350u00b0 F. Grease a 9x5 inch loaf pan and spread in the bread batter. Bake for 50 to 60 minutes.

920

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup softened butter (one stick), 3/4 cup granulated sugar, 2 eggs, 1 cup butternut squash, sweet potato, or pumpkin puree, and more.

Yes, Butternut (Or Sweet Potato Or Pumpkin) Pecan Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!