Pumpkin-Pecan Bread

Oxmoor House
Make an extra batch of this aromatic nut bread to share during the holidays.
16 servings (serving size: 1 [1/2-inch] slice)


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1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup canned pumpkin
1/2 cup egg substitute
2 1/2 tablespoons vegetable oil
1/4 cup chopped pecans
Cooking spray


1. Preheat oven to 350°.

2. Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, egg substitute, and oil; add to flour mixture, stirring just until dry ingredients are moistened. Fold in pecans.

3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center of loaf comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Created date

April 2008

Nutritional Information

Calories 112
Caloriesfromfat 30 %
Fat 3.7 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.4 g
Carbohydrate 17.6 g
Fiber 1.1 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 75 mg
Calcium 0.0 mg