Can you feel it in the air? Mornings have a little more bite to them, trees are just starting to make a change, coffee shops are updating their menus to all the pumpkin spice things… Fall is FINALLY coming! And what better way to get in the mood than to warm the kitchen with some bread baking? But not just any bread… Pumpkin Pecan bread!
Nancy C., you always give us the right recipes right on time. Thank you for sharing this with us!
Pumpkin Pecan Bread by Nancy C.
Prep Time: 15 min
Bake Time: 60-70 min
Serving Size: Makes two 9 x 5″ loaves
- 3 1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 3 cups granulated sugar
- 2/3 cup milk
- 1 cup canola oil
- 5 large eggs, beaten
- 1 (15-oz.) can pumpkin puree (not pie filling)
- 1 1/2 cups chopped pecans
- Preheat oven to 350˚F. Grease and flour two 9 x 5” loaf pans; set aside.
- In large bowl, mix together the flour, baking soda, salt, baking powder, cinnamon, nutmeg, and sugar.
- Add the milk and canola oil to the dry ingredients, mixing everything together. Next, stir in the eggs and then the pumpkin, mixing everything well. Last, fold in the pecans, stirring until evenly incorporated in the batter.
- Divide the batter equally between your two loaf pans and bake at 350˚F for 60 to 70 minutes, or until toothpick inserted in center comes out clean. Let loaves cool in pans for 15 to 20 minutes, then remove to a wire rack to cool completely.
NOTE: You can use smaller loaf pans, but use less batter—fill pans no more than 2/3 full.