Pumpkin Pecan Bread

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This Pumpkin Pecan Bread is moist, warmly spiced, and packed with crunchy pecans. An easy fall quick bread recipe perfect for breakfast or dessert. It can be made by hand or in a bread maker.

Prep Time10

Cook Time50

Total Time1

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Diet: Low Fat, Low Lactose, Vegetarian

Keyword: bread maker pumpkin bread, pecan pumpkin bread, pumpkin quick bread

Servings:

Calories: 288kcal

Author: Kristina Tipps

Equipment

Ingredients

1 cup whole wheat flour
1 cup bread flour
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 teaspoon baking powder
½ teaspoon salt
1 cup coconut sugar
1 cup pumpkin puree
2 large eggs
¼ cup milk warmed
¼ cup extra virgin olive oil or melted butter
2 teaspoon vanilla extract
1 cup chopped pecans `

Instructions

By Hand

Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper or grease well with butter.
In a large mixing bowl, whisk together whole wheat flour, bread flour, baking powder, salt, cinnamon and nutmeg.
In a separate mixing bowl, whisk the milk, pumpkin puree, oil or butter, eggs, sugar, and vanilla extract until smooth.
Combine the dry ingredients with the wet ingredients. Stir until just combined. Fold in chopped pecans.
Pour batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.

Bread Maker

Add the wet ingredients to the bread machine (milk, pumpkin puree, oil or melted butter, eggs and vanilla extract). Layer flours, baking powder, salt, and spices on top.
Select the Quick Bread or Cake cycle. Once mixing begins, scrape down sides if needed.
Add pecans when the machine signals for mix-ins (or about 5 minutes into mixing).
Let the cycle finish kneading and baking completely before removing. Cool on a wire rack before slicing.

Notes

Storing: Store in an airtight container up to 3 days wrapped tightly in plastic wrap and a bread bag to maintain quality. It can be kept in the fridge for up to 1 week and in the freezer for up to 3 months. Thaw overnight at room temperature.

Tip 1: Use pure pumpkin puree, not pumpkin pie mix

Tip 2: Toast pecans for extra flavor

Nutrition