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Pumpkin Pecan Bread

Pumpkin Pecan Bread

While visiting blogs today, I stumbled upon a recipe for pumpkin pecan bread on Crumb that looked irresistible. I 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

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.

Pumpkin Pecan Bread

 

Pumpkin Pecan Bread

Pumpkin Pecan Bread

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 1 loaf

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.
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10 Comments

  1. Good morning, I have had fun catching up on all your yummy recipes today. Thank you and have a great day!

  2. Kim in MD says:

    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!

  3. 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.

  4. that looks SUPER moist! hooray for the use (and existence) of coconut oil!