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Pecan Pumpkin Bread

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Ingredients

Adjust Servings:
2 1/2 cups all-purpose flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup canola oil
2/3 cup water
4 eggs
1 (16 ounce) can pumpkin
1 cup pecan halves, chopped

Nutritional information

288.1
Calories
118 g
Calories From Fat
13.2 g
Total Fat
1.2 g
Saturated Fat
35.2 mg
Cholesterol
262.8 mg
Sodium
40.6 g
Carbs
1.6 g
Dietary Fiber
25.6 g
Sugars
3.7 g
Protein
91g
Serving Size

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Pecan Pumpkin Bread

Features:
    Cuisine:

    Delicious pumpkin flavor that really complements the pecans and that touch of cinnamon. Thanks so much for sharing. I have never baked pumpkin bread before, now I am on to something! Have you ever topped the slices with cream cheese slightly sweetened with confectioner's sugar and a drop of almond oil? OOH...perfect for breakfast, snack, or dessert. **This was saved in my Top Favorite Recipes of 2008! Thanks again, WI Cheesehead!

    • 90 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Pecan Pumpkin Bread, Saving this recipe for safe keeping , Delicious pumpkin flavor that really complements the pecans and that touch of cinnamon Thanks so much for sharing I have never baked pumpkin bread before, now I am on to something! Have you ever topped the slices with cream cheese slightly sweetened with confectioner’s sugar and a drop of almond oil? OOH perfect for breakfast, snack, or dessert **This was saved in my Top Favorite Recipes of 2008! Thanks again, WI Cheesehead!, This is very good, easy to throw together, and fairly healthful My kids liked it well enough, despite the lack of chocolate 😉 Next time I might reduce the amount of oil and increase the amount of pumpkin — I think it would probably come out just as moist, and I love pumpkin flavor This will make a yummy treat for breakfasts — I think I might toast slices and put peanut butter or jam on them! Thanks for sharing this recipe, WIC!


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    Steps

    1
    Done

    Heat Oven to 350. Grease Bottom Only of Two 9x5-Inch Loaf Pans.

    2
    Done

    in Large Bowl, Combine Flour, Whole Wheat Flour, Sugar, Baking Soda, Salt, Cinnamon and Nutmeg; Mix Well.

    3
    Done

    in Medium Bowl, Combine Oil, Water, Eggs and Pumpkin; Mix Well.

    4
    Done

    Add to Flour Mix; Beat 1 Minute at Medium Speed. Fold in Pecans.

    5
    Done

    Pour Batter Into Prepared Pans. Bake at 350 For 60 to 70 Minute or Until Toothpick Inserted in Center Comes Out Clean.

    6
    Done

    Cool 10 Min; Remove from Pans and Cool on Wire Rack.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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