Easy Pumpkin Pecan Bread

pumpkin pecan bread
Photo: Diana Rattray
Ratings (8)
  • Total: 90 mins
  • Prep: 10 mins
  • Cook: 80 mins
  • Yield: 2 to 3 Loaves (20 servings)
Nutritional Guidelines (per serving)
307 Calories
18g Fat
36g Carbs
3g Protein
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Nutrition Facts
Servings: 2 to 3 Loaves (20 servings)
Amount per serving
Calories 307
% Daily Value*
Total Fat 18g 23%
Saturated Fat 2g 9%
Cholesterol 45mg 15%
Sodium 89mg 4%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 5%
Protein 3g
Calcium 30mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make this fabulous moist pumpkin bread for your family and freeze the rest for later, or make the loaves for the bake sale. It is perfect for gifts or holiday entertaining. 

Ingredients

  • 3 cups sugar (granulated)
  • 4 large eggs
  • 1 cup vegetable oil
  • 1  can/16 ounces pumpkin (pureé)
  • 3 1/2 cups flour (self-rising)
  • 1 teaspoon cinnamon (ground)
  • 1 teaspoon nutmeg (ground)
  • 1/2 teaspoon allspice (ground)
  • 1 to 1 1/2 cups pecans (chopped, or walnuts)

Steps to Make It

  1. Heat the oven to 300 F (150 C/Gas 2). Grease and flour three 1-pound coffee cans,  three 8 x 4-inch loaf pans, or two 9 x 5-inch loaf pans.

  2. Combine sugar, eggs, and oil in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in pumpkin pureé.

  3. Combine flour and spices; gradually add to pumpkin mixture, beating until blended; stir in pecans.

  4. Spoon mixture into the prepared pans.

  5. Bake for 1 hour and 10 to 20 minutes or until a wooden pick inserted in center comes out clean.

  6. Cool in the cans or loaf pans for 10 minutes on wire racks.

  7. Remove from pans and let cool completely on wire racks.