Pumpkin Pecan Bread
Pumpkin Pecan Bread is an easy pumpkin quick bread recipe with cinnamon and chopped pecans. It’s soft and moist and full of fall flavors.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 large slices 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 cup pure maple syrup
- 1 cup pumpkin puree
- ½ cup chopped pecans
Instructions
-
Preheat oven to 325°F and coat a 9×4″ loaf pan with cooking spray.
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In a medium bowl, whisk the flour, cinnamon, baking soda, and salt.
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In a large bowl, mix the sugar and eggs until smooth. Add the oil and stir to combine. Mix in the maple syrup, and pumpkin puree.
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Add the dry ingredients to the wet ones in small batches, mixing until smooth. Make sure not to overmix. Pour the batter into the prepared loaf pan and sprinkle the chopped pecans over the top.
- Bake the bread for 50 to 60 minutes or until a toothpick comes out clean. Cool the bread in the pan for 30 minutes or so before turning it out to cool completely.
Notes
Other Mix-Ins: You can add more chopped nuts to the pumpkin mixture before you bake it. Chocolate chips, raisins, or other mix-ins you like will work. About a 1/2 cup or so of mix-ins will work well.
Storage: This pumpkin bread keeps well at room temperature as long as it’s tightly wrapped with plastic wrap. Or, wrap it and store it in a freezer bag or other airtight container in the freezer for up to a month or so.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 13.8g
- Sodium: 206.3mg
- Fat: 12.5g
- Saturated Fat: 6.2g
- Unsaturated Fat: 5.6g
- Trans Fat: 0g
- Carbohydrates: 27.9g
- Fiber: 2g
- Protein: 3.4g
- Cholesterol: 23.3mg
Find it online: https://www.girlgonegourmet.com/pumpkin-pecan-bread/
