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Pecan-Pumpkin Bread

Pecan-Pumpkin Bread

Southern Living OCTOBER 2011

  • Yield: Makes 2 loaves
  • Hands-on:20 Minutes
  • Total:2 Hours, 40 Minutes

Ingredients

  • 1 1/2 cups chopped pecans
  • 3 1/2 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (15-oz.) can pumpkin
  • 1 cup canola oil
  • 4 large eggs
  • 2/3 cup water

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 3 ingredients; add to dry ingredients, stirring just until moistened. Stir in pecans.

3. Spoon batter into 2 greased and floured 9- x 5-inch loafpans.

5. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 1 hour).

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Pecan-Pumpkin Bread recipe

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