In the spirit of fall and Thanksgiving, I had one of my pals come up with the Pecan Pumpkin bread recipe and it is actually pretty amazing!
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Pumpkin Pecan Bread Recipe
It is that time of year when everyone is going crazy over pumpkin pie, and I am sitting here wondering "what's all the fuss about?"
I hate pumpkin pie. And pecan pie, but that is another rant altogether!
And while I don't like pumpkin OR pecan pie - I absolutely love pecans and pumpkin...just in all kinds of other ways. I am perfectly fine skipping the pie!
Are you looking for other Quick & Easy recipes to serve like my Pumpkin Pecan Bread Recipe?
Check out these super delicious breakfast and brunch recipes that I have shared over the years. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.
I think you will love them all! Of course, this is just a small selection of breakfast and brunch recipes, but we have LOTS and lots of recipes on the blog that are perfect for breakfast and brunch – just type “breakfast recipe” or "brunch recipe" into the search bar on the right hand side of the screen and they will pop up for you!
- Shepherd’s Breakfast Skillet Recipe
- Quick And Easy Breakfast Quesadillas Recipe
- Bacon & Egg Breakfast Sliders Recipe
- Apple Pecan Breakfast Bake Recipe
- Salted Caramel Apple Scones Recipe
- Lemon Cream Cheese Bars Recipe
- Southwest Breakfast Quiche Recipe
- Oatmeal Pumpkin Breakfast Squares Recipe
- Mason Jar Blueberry Crumble Recipe for Breakfast
- Pumpkin Pie Yogurt Recipe
How to Make this Pumpkin Pecan Bread Recipe
Ingredients Needed to Make this Pumpkin Pecan Bread Recipe
- 1 stick of unsalted butter, softened
- 1 cup firmly packed brown sugar (prefer dark but light is ok)
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- 1 can pumpkin puree (15 oz can)
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ cup warm water
- 1 cup pecans, chopped and toasted
Ingredients for Cinnamon Pecan Streusel Topping
- ¾ cup firmly packed light brown sugar
- ½ cup pecans, chopped and toasted
- 4 Tablespoons butter, softened
- ½ teaspoon of cinnamon (or use 1 Tablespoon of cinnamon sugar)
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Directions for making this Pumpkin Pecan Bread Recipe
Preheat oven to 350 degrees and lightly grease and flour a 9x5 loaf pan.
In a mixing bowl, add the wheat and white flours, cinnamon, ginger, nutmeg, cloves, salt and baking soda and stir together.
In a large bowl, add the butter and the sugar and cream until well blended.
Add the eggs and beat, one egg at a time.
Add the pumpkin puree and vanilla - beat until mixed.
Add the flour mixture, slowly, a little bit at a time, until moistened.
Beat in the warm water.
Add the pecans and stir with a spoon or spatula.
Pour batter into the greased and floured loaf pan.
Add all the streusel ingredients in a small bowl and mix together until well-combined.
Sprinkle streusel mixture over the top of the batter.
Bake the bread at 325 degrees for 45-60 minutes or until an inserted toothpick comes out clean.
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I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook!
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Pumpkin Pecan Bread Recipe
Ingredients
- 1 stick of unsalted butter softened
- 1 cup firmly packed brown sugar prefer dark but light is ok
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- 1 can pumpkin puree 15 oz can
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ cup warm water
- 1 cup pecans chopped and toasted
- Ingredients for Cinnamon Pecan Streusel Topping
- ¾ cup firmly packed light brown sugar
- ½ cup pecans chopped and toasted
- 4 Tablespoons butter softened
- ½ teaspoon of cinnamon or use 1 Tablespoon of cinnamon sugar
Instructions
-
Preheat oven to 350 degrees and lightly grease and flour a 9x5 loaf pan.
-
In a mixing bowl, add the wheat and white flours, cinnamon, ginger, nutmeg, cloves, salt and baking soda and stir together.
-
In a large bowl, add the butter and the sugar and cream until well blended.
-
Add the eggs and beat, one egg at a time.
-
Add the pumpkin puree and vanilla - beat until mixed.
-
Add the flour mixture, slowly, a little bit at a time, until moistened.
-
Beat in the warm water.
-
Add the pecans and stir with a spoon or spatula.
-
Pour batter into the greased and floured loaf pan.
-
Add all the streusel ingredients in a small bowl and mix together until well-combined.
-
Sprinkle streusel mixture over the top of the batter.
-
Bake the bread at 325 degrees for 45-60 minutes or until an inserted toothpick comes out clean.
Kelsey Apley
WHOA Hold the Phone!!!! This looks beyond delicious!! What a perfect combination!!!
Kathleen
This looks and sounds so good, looks so much more convenient than pumpkin pie too.
Toni
Yum. This looks so good.
Robin Gagnon {Mom Foodie}
Ooo... that looks so moist and delicious!
Mickey
Oh wow, this looks awesome! I'm definitely going to have to try it!
Colleen
I love breads and this looks moist and yummy! I will have to make some. I usually make strawberry bread.
Vanessa: thequeenofswag
This looks amazing. I love pecan anything.
Ty
That looks so moist and delicious, yummy!
tamie
This is melting in my mouth just looking at it :)I love pumpkin and pecans!
courtney
Hubby would love this so would I! I hate pies but love bread 🙂 Textural issues haha
Paula
This sounds so amazing. I just picked up some pumpkin. I think I may make this tomorrow.
Lolo
I totally want a slice of that right now!
Patty White
That looks so yummy, I can almost smell it!
Marcie W.
I just love Pecans and this recipe seems to cream fall!
Susan Boroch
Thanks for linking to Whimsy Wednesday! I wanted to let you know I featured your Pumpkin Bread in my roundup! Looks delicious! You can see the feature here...
http://www.ohmy-creative.com/holiday-crafts/thanksgiving/22-eat-day-thanksgiving-desserts/
Susan
Hyppocamp
Hi! Your bread really looks delicious!I can't wait to bake it ( the smell it will give to my house will surly be divine!) but I was wondering if it was possible to subsitute the butter for something else ( like applesauce for example).
Another question : How big is one stick of butter? Is it a full cup or less?
I await your answer .