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    You are in: Home / Recipes / Pumpkin Pecan Loaf Recipe
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    Pumpkin Pecan Loaf

    Average Rating:

    5 Total Reviews

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    • on October 21, 2013

      This is really good and really easy. I mixed all the dry ingredients together and then mixed all the wet in a measuring cup and stirred them into the dry. I did add about one teaspoon of vanilla and used water instead of milk. Super easy. Baked about 5 minutes longer than it called for and it was almost overdone. The nuts were very brown on top. The topping of sugar, oil and pecans is great and one of DS' friends said he loved the contrast of the soft spicy inside to the nutty crunchy top. Next time I think I will make this recipe as bars in a 9 X 13 pan with a double batch of the topping sprinkled on top to get more of the contrast in each bite. I think I will probably only cook that for about 40-45 minutes. Maybe even less. Thanks so much for sharing this delightful recipe!

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    • on February 01, 2011

      Delicious bread! I only had 1/2 cup pecans so had to split them between the bread and the topping, otherwise made just as directed. I baked mine in 4 ceramic mini loaf pans. Perfectly sweet and spicy with a great texture - loved it - thanks for sharing the recipe! Made for the Best of 2010 Event, (recommended by mersaydees)

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    • on January 26, 2010

      This is awesome and going straightaways into my Best of 2010 Cookbook! I made this for work today to celebrate an occasion and several people asked me for the recipe. When my picky DH saw me take this into work he asked me to make one for our family of 3 plus friends. I made as directed using my convection bake setting; although I tested it with a cake tester, it still wasn't quite done in the center; I attribute this to my convection baking learning curve; I ate those bits as "cookie dough" and loved them anyways! Thanks, Wicked! Made for my PAC Fall 2009 co-hostie.

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    • on December 10, 2009

      This turned out to be a great treat. I made it in the evening and we had it for breakfast the next day. Hubby said it tasted better than pumpkin pie. A keeper.

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    • on October 22, 2009

      Delicious and stunning! The ginger is an interesting flavour change from the usual nutmeg in a pumpin loaf. I love the topping - it looks so decadent and comes out carmelized and over the top with the pecans in the crunchy coating! Thanks for sharing the recipe, Wicky! Made for PRMR Tag.

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    Nutritional Facts for Pumpkin Pecan Loaf

    Serving Size: 1 (102 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 357.4
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 2.5 g
    Cholesterol 31.9 mg
    Sodium 268.2 mg
    Total Carbohydrate 44.9 g
    Dietary Fiber 2.0 g
    Sugars 30.5 g
    Protein 3.9 g


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