The Best Pumpkin Bread Recipe (Makes 2 Loaves)
If you’ve searched high and low for the best pumpkin bread recipe, the search stops here with this fabulous pumpkin pecan bread.
This pumpkin pecan bread is my mom’s recipe and the best pumpkin bread I’ve ever eaten! Seriously. Every time I serve this, someone asks for the recipe. I made this yesterday for my family and ate an entire half loaf (mini:-) all by myself.
The recipe makes two regular loaves or five miniature loaves. I use these regular loaf pans and these mini loaf pans~both nonstick (but I still spray liberally with Baker’s Joy).
When making mini loaves, I pour the batter into the pans from this Oxo squeeze & pour silicone measuring cup. It makes filling the small pans virtually mess free. I have this squeezable cup in two sizes and absolutely love it.
Below are links to the products I use, from the loaf pans to the gold rimmed cake plate. To scroll through all products, press the arrows (right or left). To see prices, hover over each image. To purchase, simply click the image to go retail site.
Gifting this bread: Just before the holidays, I make several batches of the mini loaves and freeze them. I’ll pull out for hostess gifts and give them wrapped on a small white rectangular plate.
When my kids were younger, I’d give these as pre- Thanksgiving break teacher gifts. I wrapped loaves in cellophane and tied with raffia~with a copy of the recipe attached.
I so hope you will try this yummy, so easy to make pumpkin pecan bread. It is one of my favorite Fall treats, and it makes me happy to share with you:-)
In the video below, you can see how I make this pumpkin pecan bread without using a mixer.
I would LOVE to hear from any of you who has a favorite Fall treat and would like to share. Recipes & ideas are always welcomed and appreciated. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
Pumpkin Pecan Bread
This recipe has been passed down in my family and is the moistest, most delicious pumpkin bread I've ever found.
- 2 eggs
- 1 can pumpkin
- 1 cup vegetable oil
- 3 cups plain flour
- 3 cups sugar
- 1 1/2 tsp.baking soda
- 1 1/4 tsp.salt
- 1 tsp. nutmeg
- 3/4 tsp cinnamon
- 1 tsp vanilla
- 1/2 to 3/4 cup chopped pecans
- Preheat oven to 350 degrees.
- Spray bread pans with Baker's Joy or Pam.
- In small bowl, mix wet ingredients-eggs, pumpkin, oil & vanilla- until blended.
- In medium bowl, toss flour, sugar, soda, salt, nutmeg & cinnamon until blended.
- Add wet ingredients to dry, stirring just until blended (over mixing will make bread tough).
- Fold in pecans.
- Divide batter evenly amongst pans.
- Bake at 350 degrees approximately 45 minutes or until bread begins to pull from sides of pans.
- Let bread cool before removing from pans.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 397Total Fat 16gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 14gCholesterol 23mgSodium 11mgCarbohydrates 60gNet Carbohydrates 0gFiber 1gSugar 41gSugar Alcohols 0gProtein 4g
Leigh Ann…..I am SO happy to hear that your sweet family loved the soup and pumpkin bread!!!! I agree; this weather has GOT to cool down!!! Thanks so much for your comments. Keep in touch!!!! XoXo
I made the pumpkin bread and hamburger vegetable soup today! My family loved them both. Now, if the weather would get cooler! Thanks for sharing.
Hi Becky! Sorry about that! The only pumpkin I’ve ever seen is in the standard 14-15 oz can; that is what I use:-) Hope you enjoy!
You don’t mention the size of canned pumpkin.