Pumpkin Pecan Bread Recipe

Name: Pumpkin Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 29 oz. canned pumpkin puree; 1 1/2 cups vegetable oil; 4 cups white sugar; 6 eggs; 5 cups all purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground nutmeg; 1 teaspoon ground cloves; 1 1/2 teaspoons ground ginger; 3 cups toasted chopped pecans

Servings: persons

29 oz. canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
5 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 1/2 teaspoons ground ginger
3 cups toasted chopped pecans

1
1. Preheat the oven to 350 degrees F. Grease and flour five 8X4 loaf pans.
2
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger; stir into the pumpkin mixture until well blended. Add nuts. Divide the batter evenly between the prepared pans.
3
3. Bake in preheated oven for 45 minutes. The top of the loaf should spring back when lightly pressed.
4
4. Cool until pan can be handled; turn out onto wire racks to completely cool.

2903

kcal

Calories

165

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 29 oz. canned pumpkin puree, 1 1/2 cups vegetable oil, 4 cups white sugar, 6 eggs, and more.

Yes, 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.

Pumpkin Pecan Bread

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