Pecan Pumpkin Bread

Submitted by WI Cheesehead

"Saving this recipe for safe keeping."

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Serves: 24

ingredients

• 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

directions

1. Heat oven to 350°. Grease bottom only of two 9x5-inch loaf pans.
2. In large bowl, combine flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.
3. In medium bowl, combine oil, water, eggs and pumpkin; mix well.
4. Add to flour mix; beat 1 minute at medium speed. Fold in pecans.
5. Pour batter into prepared pans. Bake at 350° for 60 to 70 minute or until toothpick inserted in center comes out clean.
6. Cool 10 min; remove from pans and cool on wire rack.

Reviews

[Penny Stettinius]

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!

 

[Susiecat too]

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!