With that said, I've been told—by pumpkin enthusiasts—that this bread is pretty darn tasty. It's moist, smells out of this world while baking, and has plenty of warm spices and the perfect amount of crunch to satisfy any pumpkin craving. I can imagine it'd be pretty great toasted with a little slab of butter on it in the morning for a quick treat.
We have an abundance of pecans in our house and too many cans of pumpkin laying around, which is how this bread came to existence. I doubled the recipe and sent both loaves off with my husband to work. He came back empty handed and said everyone gobbled it up, hardly even leaving a crumb on the plate. If you like pumpkin, you'll love this bread.
Pumpkin Pecan Bread
adapted from Very Best BakingIngredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 can (15 ounces) 100% pure pumpkin
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup evaporated fat free milk
- 1 large egg
- 1 large egg white
- 1 tablespoon vegetable oil
- 1 cup chopped nuts
Preheat oven to 350° F. Grease 9 x 5-inch loaf pan.
Combine flour, pumpkin pie spice, cinnamon, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Fold in 1/2 cup nuts. Pour into prepared loaf pan; sprinkle with remaining nuts.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.