Yield
2 loaves

How to Make It

Step 1

Beat first 14 ingredients at medium speed with an electric mixer just until dry ingredients are moistened. Fold in pecans. Spoon evenly into 2 greased and floured 9- x 5-inch loafpans.

Step 2

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Ratings & Reviews

Thaiyal's Review

bellasmama
August 09, 2014
It was excellent. I made it with spaghetti squash and no pecans. I also substituted half the flour for buckwheat flour.

bellasmama's Review

Judithkerr
October 02, 2011
This is my very favorite, go-to pumpkin bread recipe. It has all the right proportions to produce beautiful, delicious loaves. HIGHLY recommended!

bearpaw's Review

Thaiyal
October 19, 2009
This bread is dense and moist and makes more than some other recipes but could use a little more pumpkin flavor. I have made other recipes I like more.

Judithkerr's Review

bearpaw
September 25, 2009
This is my favorite pumpkin bread recipe and I have made it many times. Glad to know it will make 6 small loaves.