Pecans add a nutty twist to this rich pumpkin bread – a delicious treat perfect for a Thanksgiving day.
Pecan Pumpkin Bread
- Prep Time 15 min
- Total 1 hr 35 min
- Ingredients 12
- Servings 16
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup oil
- 2/3 cup water
- 4 eggs
- 1 (16-oz.) can (2 cups) pumpkin
- 1 cup chopped pecans
Instructions
-
Step1Heat oven to 350°F. Grease bottom only of two 9x5-inch loaf pans or three 8x4-inch loaf pans. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.
-
Step2In medium bowl, combine oil, water, eggs and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.
-
Step3Bake at 350°F. for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.
Nutrition
230
Calories
10g
Total Fat
Nutrition Facts
Serving Size: 1 Slice
- Calories
- 230
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 25mg
- 8%
- Sodium
- 190mg
- 8%
- Dietary Fiber
- 2g
- 8%
% Daily Value*:
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 Fat;Tips from the
Pillsbury Kitchens
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