This is an easy recipe for pumpkin bread that uses pecans or any nuts of choice. It’s redolent of pumpkin spices and makes a great snack, dessert, or even breakfast! Wonderful served with cream cheese or butter.
Ingredients
1-2/3 cups all-purpose flour
1-1/2 cups granulated sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs at room temperature
1 cup canned pumpkin or puréed pumpkin flesh*
1/2 cup vegetable oil
1/2 cup water
3/4 cup chopped pecans (or nuts of choice)
Directions
- Preheat oven to 350F and grease a 9×5-inch loaf pan. In a large bowl, combine flour, sugar, baking soda, cinnamon, salt, baking powder, cinnamon, nutmeg and cloves. In a separate bowl, whisk together eggs, pumpkin, oil and water. Stir the pumpkin mixture into the dry mixture until just moistened (do not over-mix). Fold in the pecans. Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 65-70 minutes. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
Notes
- Canned pumpkin is perfectly fine, just make sure it is just pumpkin, and not pumpkin pie filling. If you wish to use fresh pumpkin the Pioneer Woman has a great article on how to prepare your own pumpkin purée from a fresh pumpkin.