Spiced Pumpkin Pecan Bread Recipe

5 1 1
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Spiced Pumpkin Pecan Bread Recipe

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5 1 1
Publisher Photo
Cinnamon, nutmeg and cloves give this quick loaf its tasty appeal. "The recipe yields three loaves, so we can eat one right away, then freeze the others to enjoy later," jots Andrea Durr of Nicholasville, Kentucky.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling

Ingredients

  • 5 cups all-purpose flour
  • 3 cups sugar
  • 1 cup packed brown sugar
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1-1/2 teaspoons ground cloves
  • 1 can (29 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1/2 teaspoon rum extract or vanilla extract
  • 2 cups coarsely chopped pecans

Directions

In a large bowl, combine the flour, sugars, baking soda, cinnamon, nutmeg and cloves. In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened. Fold in pecans.
Pour into three greased 8-in. x 4-in. loaf pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.
Originally published as Spicy Pumpkin Bread in Country Woman November/December 2002, p41

Nutritional Facts

1 slice: 201 calories, 9g fat (1g saturated fat), 18mg cholesterol, 87mg sodium, 29g carbohydrate (18g sugars, 2g fiber), 3g protein.

  • 5 cups all-purpose flour
  • 3 cups sugar
  • 1 cup packed brown sugar
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1-1/2 teaspoons ground cloves
  • 1 can (29 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1/2 teaspoon rum extract or vanilla extract
  • 2 cups coarsely chopped pecans
  1. In a large bowl, combine the flour, sugars, baking soda, cinnamon, nutmeg and cloves. In another bowl, combine the pumpkin, oil, eggs and extract; stir into the dry ingredients just until moistened. Fold in pecans.
  2. Pour into three greased 8-in. x 4-in. loaf pans. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves.
Originally published as Spicy Pumpkin Bread in Country Woman November/December 2002, p41

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Kris Countryman User ID: 1858674 136488
Reviewed Nov. 9, 2010

"I've made this into loaves and muffins. Both are good. When I made mini muffins I baked them for about 18 minutes."

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