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pumpkin pecan bread recipe

Pumpkin Pecan Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Loaf pan
  • 1 Whisk
  • 1 Spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack

Ingredients
  

  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup chopped pecans

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease the loaf pan with oil or cooking spray.
  • In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, granulated sugar, and brown sugar until well combined.
  • In a medium bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  • Fold in the chopped pecans with the spatula.
  • Pour the batter into the prepared loaf pan.
  • Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack.
  • Slice and serve once cooled to your liking.

Notes

For best results, be sure to not overmix the batter as this can lead to a dense loaf. Feel free to toast the pecans beforehand for added flavor; just ensure they cool before incorporating them into the batter. If you prefer a sweeter loaf, consider adding a streusel topping before baking.
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