Pecan Pumpkin Loaf Recipe

5 1 1
Publisher Photo

Pecan Pumpkin Loaf Recipe

Read Reviews
5 1 1
Publisher Photo
This is a moist, golden bread that's chock-full of nuts. We love it.—Douglas Jennings, Ottawa, Kansas
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1/3 cup shortening
  • 1-1/3 cups sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1/3 cup water
  • 1 cup chopped pecans or walnuts

Directions

In a bowl, cream shortening and sugar. Add pumpkin; beat well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to pumpkin mixture alternately with water. Stir in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Pecan Pumpkin Loaf in Taste of Home February/March 2001, p53

Nutritional Facts

1 each: 215 calories, 10g fat (2g saturated fat), 27mg cholesterol, 204mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 3g protein.

  • 1/3 cup shortening
  • 1-1/3 cups sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1/3 cup water
  • 1 cup chopped pecans or walnuts
  1. In a bowl, cream shortening and sugar. Add pumpkin; beat well. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to pumpkin mixture alternately with water. Stir in nuts.
  2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Pecan Pumpkin Loaf in Taste of Home February/March 2001, p53

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MY REVIEW
BilliePock User ID: 8314002 255158
Reviewed Oct. 8, 2016

"Very yummy and easy to make. I added a few craisins to it also."

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