Pecan Pumpkin Bread

Pecans add a nutty twist to this rich pumpkin bread - a delicious treat perfect for a Thanksgiving day.


2 (16-slice) loaves


2 1/2 cups all-purpose flour
1 cup whole wheat flour
3 cups granulated (white) sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup oil
2/3 cup water
4 eggs
1 (16 ounce) can (2 cups) pumpkin
1 cup chopped pecans


Preheat oven to 350°F (177°C). Grease bottom only of two 9 x 5-inch loaf pans with cooking spray.

In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.

In medium bowl, combine oil, water, eggs and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.

Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 70 minutes
Cool Time: 1 hour 10 minutes

Additional Information

This sweetly spiced harvest quick bread makes two loaves, one for you and one to share. Or, divided into three smaller bread pans, the batter yields three loaves.

Add this loaf, rich with the flavors of autumn, to your Thanksgiving menu. Use it as a sweet pre-dinner nibble or an informal, accompaniment for coffee later in the day.


Wrap tightly and store in refrigerator.

Nutritional Information

1 Serving (1 Slice): Calories 230 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 1 g); Cholesterol 25 mg; Sodium 190 mg; (Dietary Fiber 2 g, Exchanges: 1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 Fat

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