Pumpkin-Pecan Bread

Pumpkin Pecan Bread

Is there anything better than warm pumpkin bread slathered with real cream butter? Yes, there is. Warm pumpkin-pecan bread slathered with real cream butter! I have to say this recipe is one of the best I’ve ever tasted, especially since it was made with fresh pumpkin.

Makes 2 loaves


  • 2 cups flour
  • 1 tsp. salt
  • 1 3/4 cup sugar
  • 2 tsp. baking soda
  • 2 cups pumpkin puree*
  • 1 cup vegetable oil
  • 4 eggs beaten
  • 1/2 cup water
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 cup chopped pecans

Preheat oven to 350 degrees. Mix the pumpkin, oil, eggs, water and spices together, then mix in the flour, salt, sugar and baking soda. (I’ve never had a problem mixing wet ingredients first and then adding the dry–probably some kind of baking sin, but it saves me from a dirty bowl). Pour the batter into a buttered and lightly flowered loaf pans and bake 60 minutes. Test with a toothpick for doneness. If you stick it in the very center of the loaf and it comes out clean, your bread is done. Your baking time will vary based on the amount of batter in the pan. I had to bake one of mine 70 minutes and the other 80 minutes.

*My post on making fresh pumpkin puree is coming soon!


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