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: 2 cups flour; 1 cup whole wheat flour; 1 ½ cups sugar; ½ cup brown sugar; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 2 teaspoons baking powder; ½ teaspoon baking soda; 2 eggs; 1 (15 ounce) can pumpkin; ½ cup vegetable oil; ½ cup water; 1 teaspoon vanilla; ½ cup pecans, chopped

Servings: persons

2 cups flour
1 cup whole wheat flour
1 ½ cups sugar
½ cup brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
2 eggs
1 (15 ounce) can pumpkin
½ cup vegetable oil
½ cup water
1 teaspoon vanilla
½ cup pecans, chopped

1
Preheat oven to 350.
2
Grease 2 loaf pans and set aside.
3
Combine dry ingredients in a large bowl; set aside.
4
In another bowl, stir together the eggs, pumpkin, oil, water and vanilla; mix well.
5
Stir into the dry ingredients just until moistened.
6
Fold in pecans.
7
Pour batter into loaf pans (see note below) and bake for 55 to 60n minutes or until toothpick comes out clean.
8
Cool on rack for 15 minutes; remove from pans and cool ncompletely on rack.
9
NOTE: Combine 3 tablespoons sugar, 1 tsp brown sugar and 1/2 tsp nutmeg and sprinkle over loaves prior to baking, if desired.

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 14 ingredients. The key ingredients include: 2 cups flour, 1 cup whole wheat flour, 1 ½ cups sugar, ½ cup brown sugar, 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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