Pumpkin Pecan Bread Recipe

Name: Pumpkin Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup butter, softened; 1 cup granulated sugar; 1 cup packed dark brown sugar; 4 eggs; 1 cup Libby's canned pumpkin; 2 ¾ cups all-purpose flour; 1 tablespoon pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup pecans, finely chopped

Servings: persons

1 cup butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
4 eggs
1 cup Libby's canned pumpkin
2 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup pecans, finely chopped

1
CREAM butter,granulated sugar and brown sugar in large mixer bowl until light.
2
Add eggs, one at a time, beating well after each addition.
3
Beat in pumpkin.
4
COMBINE flour, pumpkin pie spice, baking powder, baking soda, salt and pecans in small bowl.
5
Add to pumpkin mixture; mix just until blended.
6
SPOON into 2 greased and floured 8 1/2X4 1/2-inch loaf pans.
7
BAKE in preheated 350F oven for 1 hour 10 minutes, or until wooden pick inserted in center comes out clean.
8
Cool for 10 minutes.
9
Remove from pans; cool on wire racks.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 cup butter, softened, 1 cup granulated sugar, 1 cup packed dark brown sugar, 4 eggs, and more.

Yes, Pumpkin Pecan Bread falls under the Baking & Desserts 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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