Back to Pecan Pumpkin Loaves

Print Options


Card Sizes


Pecan Pumpkin Loaves Recipe

Pumpkin and a blend of spices make this quick bread a real holiday treat. I can easily prepare three loaves to give to friends and neighbors as gifts. —Leona Luecking, West Burlington, Iowa
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD:48 servings


  • 3-1/3 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 1/2 teaspoon vanilla extract
  • 3/4 cup chopped pecans


  • 1. In a bowl, combine the first eight ingredients. Add pumpkin, eggs, oil, water and vanilla; mix well. Stir in pecans. Pour into three greased 8x4-in. loaf pans. Bake at 350° for 1 hour or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.

Nutritional Facts

1 slice: 142 calories, 6g fat (1g saturated fat), 18mg cholesterol, 107mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.

Reviews for Pecan Pumpkin Loaves

Sort By :

Average Rating
Reviewed Oct. 11, 2014

"Cut out the ginger, nutmeg and cloves. Instead, use a can of pumpkin pie filling and add a touch of extra cinnamon. Also, used half cup of oil. Was fabulous with a pat of melted butter fresh out of the oven!!!"

Kelli F.
Reviewed Jan. 16, 2009

"I made 1 loaf and used the rest of the batter to make muffins. The muffins were done in 20 minutes. They were so good! Very moist and tasty."

Loading Image