Pecan-Topped Pumpkin Bread

  • Patten Posted: 10/16/09
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    awesome awesome awesome. i'm making more tomorrow to give to the neighbors.

  • dory92064 Posted: 11/24/10
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    Good, good, good. With the exception of doubling the spices followed the recipe. Made 1 loaf and 12 muffins (baked for 22 mins). The texture is light; not heavy, dense & oily. Will definitely make again.

  • foodjunkie Posted: 10/18/09
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    Really yummy! I susbstituted plain yogurt for buttermilk, and replaced half of the canola oil called for with unsweetened applesauce. I used half of the batter to make a loaf and the other half to make 12 muffins (baked in about 20 minutes). The loaf is awesome but I think I like the muffins even more. I agree with some of the other reviewers about the recipe not having enough spice, so next time i make this I think i will add more cinnamon or perhaps some ginger. I also think raisins would be a nice addition. All in all a delicious recipe!!!

  • irishmaiden222 Posted: 11/05/09
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    Absolutely delicious! I did use a 50/50 blend of regular and ww flour, 4 eggs and plain yogurt instead of buttermilk. Also, I almost doubled the spices and left off the pecans. I made one loaf and 12 muffins. The loaf baked for 55 minutes and the muffins for 22 minutes. This will be my new pumpkin bread recipe!

  • KeysBet Posted: 11/22/09
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    Made this to take to a Thanksgiving pot luck, so decided to make them as mini muffins to either eat with the meal or for dessert. I did add extra amounts of the spices because I like my pumpkin pie spicier, so after reading the other reviews decided to add extra. Perfect! Put some with walnuts, some with pecans, & some left plain on top. They are moist and and very good. Would make this recipe again and again-- either as muffins or bread.

  • TKBFan Posted: 12/22/08
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    This continues to be my all time favorite pumpkin bread recipe. I made it for the gals in my OR after I had surgery and they all LOVED it and wanted more. I also use it for gifts for friends and everyone, including my HIGHLY picky (that is an understatement) 4 year old all love it. I have been asked for the recipe from a friend who received this from me and is also using it for gifts. I use all whole wheat flour, fat free buttermilk, and all eggs and it comes out perfect every time. This go around, I am trying to add just a bit more cinnamon, but I don't think it is really necessary. Just trying it for a change. LOVE this recipe!!!

  • mezwiz Posted: 12/20/09
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    This bread is AMAZING! I followed it to a T, except that I usually sub 1/2 TBSP lemon juice and 1/2 c. 1% milk for buttermilk (you let the mixture set for 5 mins. to sour) as I never find any other uses for buttermilk when I DO buy it. Either way you make it, the flavor stays the same! Oh and I usually leave the nuts out as my girls and hubby don't care for them. I always get rave reviews when I bring this to gatherings as the bread is so moist and delish!

  • bakingamie Posted: 11/13/08
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    Very good pumpkin bread recipe. I liked that it was less dense than other pumpkin breads I have had. Everyone at work loved it.

  • belle0313 Posted: 11/10/09
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    Really surprised at the high ratings this bread yields. It was fine, but not the best I've ever had. I though it needed more flavor so I'd double the spices. I used OJ instead of water thinking this would give it some kick.

  • AngiePangie8298 Posted: 11/26/08
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    This recipe got rave reviews from family members and co-workers. Its sooo tasty and moist!! Really satisfies the craving for fall flavors and its really easy to make.

  • jeichert1980 Posted: 09/21/10
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    This recipe is incredible! I ended up substituting canola oil with apple sauce and it wasn't missed. I also used hazelnuts instead of pecans.

  • hagrant2 Posted: 10/07/09
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    This was fantastic! It didn't taste light at all judging by the fact that my coworkers ate all of the muffins in 30 minutes. I used plain fat free yogurt instead of buttermilk and made one loaf and 12 muffins (baked for 22 minutes). I am going to make this again for Thanksgiving morning!

  • cookinfabulous Posted: 01/01/09
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    Fabulous! I made muffins instead of the bread because they freeze easier. Baked 22 minutes at 350 degrees. Also I used plain yogurt instead of buttermilk because every time I buy buttermilk for a recipe, I end up wasting the rest of the carton. These would be great to give away at Christmas or to serve with Thanksgiving dinner.

  • ASarantakos Posted: 10/25/09
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    Oh My Goodness... So Yummy!!! Used 2.5 cups whole wheat flour, 1/4 cup oil, 1/4 cup unsweetened applesauce, and plain yogurt instead of buttermilk. I can't stop eating! Great to give away as a gift. This is now my go-to pumpkin recipe for the season! Thank you!!!

  • SonyaME Posted: 11/01/10
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    Excellent... Made 1 loaf Sat & froze the second, however by Sun evening my boyfriend insisted on thawing out the 2nd loaf it was so popular. Moist & delicious! We enjoyed it with cream cheese for breakfast and warmed with maple-syrup ice cream for dessert later that night!

  • FeliceW Posted: 12/29/08
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    I LOVE this recipe....I cut the oil to 1/4 cup applesauce and 1/4 cup oil. I also lower the sugar...I was asked to add some chocolate chips to the recipe this last go around and used 1/2 cup mini cc. Figured by cutting 1/4 of oil and the sugar, why not! Was an even bigger hit!

  • platypus Posted: 01/26/09
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    This is a family favorite. I've made it a number of times and have never had to cover with foil to prevent overbrowning. If we are feeling really decadent, we'll warm up the bread and slather some cream cheese on it.

  • SassySparky Posted: 11/09/09
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    Wow, this bread is amazing!! I even screwed it up (I forgot to put in the 2 eggs and the 2/3 cup of water) and it is still moist and delicious. It has a cake-like consistency. We made it in a 13x9 pan because we don't have two bread pans, and it came out great -- cooked it for about 50 minutes. I will definitely make it again ... the only question is if I will make it the same way or try the real recipe ;)

  • kristylawson Posted: 01/03/10
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    Alterations: WW flour for 2 c of the regular; 1 c sucanat + 1/2 c brown sugar + 1/2 c white sugar; 4 eggs; pumpkin pie spice + extra cinnamon; added a dollop of sour cream and 1/2 c pureed carrot; mixed in walnuts & choc. chips. At 350 in a convection toaster oven two loaves took 60 mins. It was really good, moist, not too sweet. Yum!

  • Hollypop Posted: 10/23/10
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    This bread was great! So moist and delicious. I might try the apple butter substitution next time that another review said, but all in all it was a great tasting bread. I don't think we will have to freeze one of the loaves :)

  • saracat Posted: 09/10/10
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    This is the best pumpkin bread ever! I subbed nonfat plain Greek yogurt for the buttermilk and some whole wheat flour for some of the white. I also used 4 eggs instead of the 2 eggs plus 1/2 cup egg substitute since that is what I had on hand. The pecans on top are wonderful and the bread is super moist and fragrant. This will become a regular for sure.

  • elram94 Posted: 10/09/09
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    This was delicious when i made it! I ran out of vegetable oil so i used a half a cup of oil and a half a cup of applesauce. It came out very moist and you would have no idea that its light. The only thing was that the pecans got very burnt (but came right off) so i would just skip those all together. Other then that, this is a total winner!!

  • jbrown0609 Posted: 04/18/09
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    Everyone in my family loves this recipe. I did make a few changes. I use 1 1/3 C of whole wheat flour, 1/4C oil and 4 oz. apple sauce. My mother is diabetic so I substitute 1 cup of Splenda in. Next time I will add in some flaxseed. Delicious every time!

  • rmiller2 Posted: 12/31/10
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    This was a superb pumpkin bread! The only changes I made were reducing the sugar to 1 1/2 cups and increasing the pecans to 2/3 cup. This bread was deliciously moist and had a great pumpkin spiced flavor! Loved the addition of the pecans on top, some of mine burned a little though.

  • 1NashvilleGal Posted: 11/25/09
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    This is the best recipe! Yes, it has a long ingredient list but it is sooo worth the effort. This year I tried the dry buttermilk and I couldn't tell the difference. Since I don't drink buttermilk I was glad the dry version worked and I don't end up throwing the remainder away.

  • Katieann77 Posted: 10/21/09
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    I altered a lot of things based on other reviews and it turned out moist, flavorful, and delicious! I used whole wheat flour, real eggs, 1 T cinnamon, and doubled the nutmeg and allspice. I also sub'd orange juice for the water, apple sauce for the oil, and used 1 C sugar and 1 C brown sugar. My husband and 3-year-old love this bread!

  • jannykmac Posted: 10/10/09
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    Great recipe! I used half whole wheat flour and half white. Plus, both loaves were done between 50-60 minutes.

  • TheFurms Posted: 10/05/09
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    Great bread. Stayed moist for a week. We loved it with breakfast or a cup of coffee.

  • floridagirl595 Posted: 11/15/09
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    I used an equivalent amount of pumpkin pie spice in place of the listed spices and used a small amount of molasses to replace some of the sugar. This is a great recipe and my family and guests loved it. It's good to have a recipe that uses an entire can of pureed pumpkin - even better to have it taste so good. I'm going to make it again very soon.

  • MommyEsq Posted: 10/11/09
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    Turned out great! I used 1 1/3 C. Whole Wheat Flour and about 1/4 of ground flax seed, I also left the pecans off. Everyone loved it.

  • KathLee Posted: 10/10/09
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    Made this for work and it was gone in less than two hours! I kept a loaf at home and I think it tastes even better the next day.

  • Jeffsdate Posted: 10/07/09
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    I agree with the reviewer who said there is not nearly enough spice in this recipe. I doubled the amount of cinnamon, and also added 1/2 t. ginger, in addition to the spices called for, and it is still too bland for me. Next time I'll use at least a tablespoon of cinnamon and at least double the other spices. It was also not quite sweet enough, but that's probably because I replaced 1 c. of sugar with 3/4 c. Splenda. But the moistness and texture of the bread were excellent, despite the reduced sugar and the fact that I used half whole-wheat pastry flour instead of all white.

  • vsnyorker Posted: 12/20/09
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    Really good. I used slightly smaller loaf pans - 8.5 x 4.5 and found that they were done at 45 mins.

  • carolynzhao Posted: 11/25/09
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    this is the first time I made bread, and it was DELISH :) I even messed up and put twice as much buttermilk as it was supposed to have, but it still turned out wonderful. this bread might be a little more moist than normal bread but it is soo good. no need to freeze the second loaf, my family ate both loaves in less than aweek :)

  • vmullally Posted: 12/06/09
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    I have been making this bread since the recipe first appeared in Cooking Light. Family, friends and coworkers can't get enough of it. I follow the recipe exactly with the exception of loaf pans. I make mini loaves for individual gifts and med loafs for groups. Delicious!

  • MegNKY Posted: 11/07/10
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    I made this and it was fantastic! I used applesauce instead of canola oil to make it even lighter and it turned out great! I also ommitted the extra water and it was very moist. I only had one loaf pan, so I made muffins out of the other half of the batter and added some chocolate chips (the muffins only took about 30 min to bake). Both the bread and the muffins were huge crowd-pleasers. I will definitely be making this again.

  • williamsh Posted: 02/13/10
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    I'm not a huge pumpkin fan but I LOVED this bread. It was super moist and yummy. Reminds me of the holidays! It makes 2 large loafs (which I throw in the oven together). I enjoy eating it with my morning coffee. I made no alternations to the receipe. I've made this a few times this month and am happy that it's not loaded with calories.

  • ABQBabyLove Posted: 10/16/10
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    This bread was FABULOUS! Moist, delicious, yum. I doubled the spices (but did 1 Tbsp cinnamon) and added about 1/2+ tsp ginger. I was making for someone with dietary restrictions, so I made a gluten-free, dairy-free version and left the nuts out. For the flour, I substituted a gluten-free all purpose baking flour. The package recommends adding xantham gum; instead, I added 1 tsp. of "chia gel" (made by soaking 1/3 c chia seeds in 2 cups cold water). I think you could probably leave out and it would be fine. For the buttermilk, I used soy milk with 1 tsp apple cider vinegar to make 1/3 cup. Also used applesauce in place of oil, and 4 eggs (no egg substitute). SO GOOD, I will make again and again.

  • MichT68 Posted: 10/25/10
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    This recipe is really good, cooks perfectly, tasty and very moist. I used all eggs instead of half egg substitute and I used 2% milk with lemon juice instead of buttermilk. If I make it again, I will use much less nutmeg and double the cinnamon. I know others suggested that so I should have taken their advice but overall, it is very delicious, just needs a little tweaking with the spices.

  • Redtailedhawk Posted: 11/01/10
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    I made this recipe for the first time yesterday. I cut the sugar to 1 1/2 cups and used cloves instead of allspice. Excellent flavor. Will definitely make it again. I like the idea of substituting the applesauce for the canola oil and will try that next time as a way to cut even more fat and calories.

  • Robin201K Posted: 11/25/10
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    Great recipe! I used 1 1/2 cups white wheat flour and the rest wheat, substituted nonfat Greek yogurt for the buttermilk, reduced the sugar by 1/2 cup, added raisins and nuts in the batter, and used applesauce instead of oil. It was moist and delicious.

  • YogaCyclist Posted: 10/24/10
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    This may be the best quick bread I've ever tasted! I made my own pumpkin puree and used the extra liquid in place of water, ultra tasty and extremely moist.

  • BaldinoL Posted: 03/08/11
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    Moist bread. I put 1 1/3 c of whole wheat flour and 3 c of white flour. I also added 1 table spoon of ground flax seeds to the batter. This recipe is defibetly outstanding. Try it!

  • mommathomas6 Posted: 10/12/11
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    I have been making this for several years, every time so good! My family loves it! I always add a few extra pecans on top.

  • BurghBride Posted: 10/07/11
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    Agree with reviews - easy, delicious, moist, fabulous! Will definitely bake again for guests and neighbors throughout the fall season. I did let them cool a bit longer than 10 minutes in pans to prevent them from sticking to the pans - seemed to work well, but still had a little stuck when removing.

  • maureenlbradley Posted: 10/11/11
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    This is amazing! I followed the recipe almost exactly - but doubled the spices and used 1 c white and 1 c brown sugar - It made two loaves and I baked in my 350 degree oven for 50 minutes and then started testing for doneness - I also covered my loaves with aluminum foil after about 25 minutes when the top was brown to my liking! Yummy!! definately a keeper. Thank you!

  • Spunkythewitch Posted: 10/04/11
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    Upon suggestions and my usual substitutions, I used 1.5 cups of mix brown + white sugar, 1/2 cup of homemade yogurt instead of buttermilk, 1/2 cup of apple sauce instead of oil, and a wheat + white flour mix, half the nutmeg, twice the cinnamon. I also added walnuts and dried cranberries to the batter...To die for! This recipe is a keeper.

  • Chauntel Posted: 10/21/11
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    I made this today and already one loaf is almost gone! Good thing this recipe makes 2! I harvested my own pecans which makes it that more enjoyable. I will be making this again soon!

  • Jamie1984 Posted: 10/28/11
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    I made this recently and substituted 1/2 cup applesauce for the oil. It turned out great! It was very moist. I think next time I will add some raisins and maybe some pecans to the batter.

  • BessCooksDinner Posted: 11/30/11
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    Yummy! I freeze the leftovers by individual slices in baggies, ready to pop in the toaster as needed. Thanks to the suggestion of others, I double the spices and make some calorie saving substitutions. In the end, I spend those saved calories on doubling the amount of nut topping (give them a light push into the batter to hold them after baking) and I love to sprinkle a tablespoon of turbinado sugar on top of each loaf. It's a baked treat that has nutritional value and is quite delicious without being addicting. Thanks again to Cooking Light!

  • 3kids4me Posted: 10/26/11
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    Did not turn out moist for me. Tasted more like a cake. I have tasted better.

  • leaavon Posted: 12/04/11
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    Made this as muffins for everyone to take home after Thanksgiving and, boy, were they a hit! Still hearing about how much everyone enjoyed them!

  • Azemanek Posted: 02/02/12
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    I made one loaf, and 2 pans of mini-muffins. I replaced the 2 cups of sugar with 1 & 1/3 cup of Agave nectar, & left out the water completely. My kids went through the mini-muffins in about 10 minutes ( they Loved them). I like that they weren't too sweet. I may add more pumpkin next time.

  • seaside725 Posted: 02/03/12
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    This was ok. I have had better. I'm also confused about the high ratings on this bread. Maybe I did something wrong.

  • lisacaroline Posted: 05/26/12
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    Houston, TX

    This is our go-to fall pumpkin bread recipe. I omit the nuts because my kids won't eat them, but otherwise, they love it. The recipe makes two loaves for me & I freeze one, which is great to thaw out later & pack in their backpack for school snacks.

  • Critterito Posted: 06/10/12
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    I have made this bread more times than I can count and it continues to be one of my favorite recipes. Full of flavor and incredibly light compared to all other pumpkin breads that I have tried. I have made this for friends, family members, neighbors, and every person who has ever tried this has begged me for the recipe immediately!

  • steponme Posted: 10/18/12
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    Missouri City, TX

    Best pumkin bread I've ever had and it's light as well; can't go wrong!

  • Cprojex Posted: 03/05/13
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    I finally found a rainy day to dig for a pumpkin bread recipe to put my frozen roasted Halloween pumpkin to good use. Having no buttermilk I followed suggestions and used a Greek yogurt. I used 4 eggs and split the flour regular/whole wheat. For water I substituted apple juice, and halved the canola oil with some apple butter. I increased spices a bit, reducing the sugar amount almost by half using both raw and brown sugars. Finally I tossed lots of nuts and seeds into the batter: pumpkin, spicy sunflower, and walnuts. I followed the note to tent the loaves for the final 10 minutes. Results are exactly what I hoped for, rich flavor, light texture, not greasy, and full of surprise nutty-seedy bits. Delicious! Thanks for all the other cooks' notes!

  • sweetlilsheila Posted: 03/31/12
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    I am so glad to have discovered this recipe. Each year around the holidays, I make pumpkin bread to give as gifts, using a recipe I've had for years. This year, I wanted a healthier version, hoping it would measure up, and this one certainly did! My old recipe called for 1 C oil, 3 C sugar, and 4 eggs, so you can imagine the calories and fat content. Everyone who received a loaf made using my new and improved recipe raved about how delicious it was. I think I may have substituted 1 C of brown sugar for a cup of the regular sugar (I just like the flavor brown sugar adds), but otherwise, followed the recipe. It was super moist and had wonderful flavor. I now consider this to be my traditional pumpkin bread recipe and am happy I can treat my family and friends to something they can enjoy without all the extra calories and fat.

  • MargeryAnne Posted: 09/18/12
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    really really good, and easy to make with great results...very popular.

  • eppercival Posted: 12/03/12
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    This is awesome! One of the best quick breads I have ever had!

  • JKVansel Posted: 01/16/13
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    I used whole eggs and regular buttermilk, because that is what I had on hand. Delicious! I thought that the spices were fine as listed. No need to add extra, but I really enjoy the taste of pumpkin. I think it is a tad bit sweeter than it needs to be, so next time I will reduce the sugar a bit and try substituting applesauce for half of the oil. I really like the added flavor and texture of the pecans - would not omit them.

  • culinaryclique Posted: 11/21/12
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    YES! This is a great recipe. I half the recipe, sift all dry ingredients together, use fresh pumpkin, not canned, and add a teaspoon of Spice Island brand pumpkin pie spice. No more box pumpkin bread for me. Tweak this to your taste. Awesome.

  • SissyReynolds Posted: 10/01/12
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    Very good and moist. I put half in a small bundt pan and gave as a gift. The rest, I put in a muffin tin. Both turned out very well. Topped with a little sprinkle of sugar in the raw.

  • CindaM Posted: 09/27/12
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    You can buy powdered buttermilk and it tells you how much water to add to the powder to get what you want. The powder stores in the frig forever.

  • KathyUrkevic4 Posted: 10/09/13
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    very moist, used 2 additional eggs instead of substitute for a total of 4 eggs; also put in raisins and walnuts

  • JanineC Posted: 11/20/13
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    Love this! Very, very moist. Used vanilla yogurt, and two more eggs since no egg sub. So healthy and yummy. Check after 50 min for sure, mine was done at 53. Next time will add cranberries and try and reduce sugar.

  • susieq1957 Posted: 10/13/13
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    I substituted low fat sour cream for buttermilk. I used 7 small muffin tins and cooked it for 40 mounted. So moist and delicious.

  • stellacorona Posted: 10/21/13
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    very moist bread. everyone commented on that. added a little more of the spices, used 1/2 cup less sugar as some suggested. will be my go to recipe.

  • Palkscancook Posted: 11/26/13
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    Made for first time yesterday, texture was wonderful. I used a store brand canned pumpkin, and I was very disappointed in its lack of pumpkin-ness. This was my first time making the recipe. I will try again with "real" pumpkin, I.e. pumpkin I've steamed & puréed from scratch, then I will re-rate. I usually do use my own pumpkin, sweet potatoe, etc when making quick breads. I couldn't find pie pumpkins at my local grocers. Make sure you use a good brand of canned pumpkin. One can for two loaves does not seem like much pumpkin.

  • rainsmom Posted: 09/30/13
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    I made some changes - sub the buttermilk for 1/2 c yogurt. sub the egg sub for 2 eggs, making it 4 eggs total. sub the canola oil for coconut oil. used 1/2 the sugar and ditched the pecans. And i make muffins. 18min at the same temp and they make about 32 or so. They come out great!

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