Pumpkin-Pecan Bread Recipe

Name: Pumpkin-Pecan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups flour; 2 tsp. CALUMET Baking Powder; 1-1/2 tsp. ground cinnamon; 1/2 tsp. salt; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; 2 eggs; 1/4 cup milk; 1-1/4 cups packed brown sugar; 1 cup canned pumpkin; 1/2 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07; 1/2 cup chopped PLANTERS Pecans

Servings: persons

2 cups flour
2 tsp. CALUMET Baking Powder
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1/4 cup milk
1-1/4 cups packed brown sugar
1 cup canned pumpkin
1/2 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07
1/2 cup chopped PLANTERS Pecans

1
Heat oven to 350F.
2
Combine first 6 ingredients.
3
Whisk eggs and milk in large bowl until blended.
4
Add sugar, pumpkin and dressing; mix well.
5
Add flour mixture; stir just until moistened.
6
Stir in nuts.
7
Pour into greased and floured 9x5-inch loaf pan.
8
Bake 55 min.
9
to 1 hour or until toothpick inserted in center comes out clean.
10
Cool bread in pan 10 min.
11
Remove from pan to wire rack; cool completely.

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 12 ingredients. The key ingredients include: 2 cups flour, 2 tsp. CALUMET Baking Powder, 1-1/2 tsp. ground cinnamon, 1/2 tsp. salt, 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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