Pumpkin Pecan Bread
While visiting blogs today, I stumbled upon an easy pumpkin pecan bread recipe on Crumb, and decided to surprise my kids and feed them this bread for their afternoon snack. I admit I was a little worried while making this recipe because the batter was so thick but I decided to trust the recipe and give it a try… I am so glad I did! It was very moist and flavorful and downright decadent when slathered in butter. Needless to say, the kids both loved it.
Pumpkin Pecan Bread
Ingredients:
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 2 eggs
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- ½ cup coconut oil melted
- 1 tsp vanilla extract
- ½ cup chopped pecans
How to Make Pumpkin Pecan Bread
Preheat oven to 350 degrees. Lightly grease a small loaf pan with cooking spray.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a small bowl. Set aside.
In a large mixing bowl, beat together the eggs, pumpkin, sugar, coconut oil, and vanilla. Mix well. Add the dry ingredients and mix until just barely combined. Fold in the pecans. Scrape the batter into the prepared pan. Side Note: The batter will be VERY thick!!
Place into the oven and bake for 60 minutes, or until a tester inserted into the center of the loaf comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve plain or with butter. Enjoy.
Equipment
Ingredients
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 2 eggs
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- ½ cup coconut oil melted
- 1 tsp vanilla extract
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Lightly grease a small loaf pan with cooking spray.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove in a small bowl. Set aside.
- In a large mixing bowl, beat together the eggs, pumpkin, sugar, coconut oil, and vanilla. Mix well. Add the dry ingredients and mix until just barely combined. Fold in the pecans. Scrape the batter into the prepared pan. Side Note: The batter will be VERY thick!!
- Place into the oven and bake for 60 minutes, or until a tester inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Breakfast time over here and I am having my morning tea now..all I need now is a large slice of this delicious pumpkin bread!
Ciao,
Angie
Good morning, I have had fun catching up on all your yummy recipes today. Thank you and have a great day!
Your children are very lucky to have a Mom that cooks and bakes like you do, Pam! This pumpkin bread looks so amazing…perfect for the season!
This is absolutely my kind of bread!
Hugs!
Pumpkin and pecans work so well together, don’t they? This is such great bread — thanks so much.
Shannon has been making pumpkin everything of late, to the great delight of Chris and her brother Jeffrey. I do love pumpkin bread, and the addition of pecans sounds great.
This pumpkin bread made with coconut oil sounds wonderful 😀
Btw, I have a giveaway for 4 lucky winners at http://www.bakeforhappykids.com/2014/11/bobby-flays-french-crepes-served-with.html Please join in and I hope that you can be one of the winners 😀
Looks so moist and delicious. I’ll have to make some soon.
that looks SUPER moist! hooray for the use (and existence) of coconut oil!
Sounds like a lovely fall loaf!