Pecan Pumpkin Bread

READY IN: 1hr 10mins
Recipe by WI Cheesehead

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Top Review by 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!

Ingredients Nutrition

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.

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