Pumpkin Pecan Bread

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MY NOTES: Orginal recipe called for 2 cups all-purpose flour and 1 cup of whole wheat flour. I may try it that way once at least.

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Ingredients

  • 3 cups flour
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 15-oz can pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 teaspoon vanilla
  • 1/2 cup pecans, chopped

Preparation

Step 1

Preheat oven to 350° F.

Combine dry ingredients in a bowl; set aside.

In another bowl, stir together the eggs, pumpkin, oil, water and vanilla; mix well. Stir into the dry ingredients just until moistened. Fold in pecans.

Pour batter into two well-greased 8" x 4" loaf pans. Bake for 55-60 minutes until toothpick comes out clean.

Cool 15 minutes; remove from pans and cool completely on wire racks.

Note: Combine 3 teaspoons sugar, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg and sprinkle over loaves prior to baking if desired. Makes 2 loafs.
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REVIEWS:

This pumpkin bread is the best I have ever found...must be the whole wheat flour? It is great!

I made this last night to bring to Sunday school class this morning. I tried a piece last night . It's definitely a recipe for fall Moist and wholesome with the whole wheat flower. I will be making it again

The taste testers all agree - this one's a keeper!

This bread is easy to make. Very moist and tasty!

Made this bread and took to work with me, everyone loved it and wants the recipe.

This was the best recipe for pumpkin bread that I have ever tried.

I made two of these - all gone! So I ended up making a total of six loaves. I didn't as any pecans because of my allergy but even without - WONDERFUL!!!!! RECIPE!!!!!!



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