Sep 5, 2008

Pumpkin Pecan Bread



Just in time for fall! This recipe is so delicious and very easy to make. Just remember if you have a child or family member that is not a fan of nuts, or has an allergy, just leave them out. Or if you are not particularly fond of pecans, switch it up for walnuts (that's what I use!) This is even good served "dessert" style warmed up with a scoop of vanilla ice cream. Yummmm!



1 c. butter, softened

1 c. sugar

1 c. packed dark brown sugar

4 eggs

1 c. Libby's solid packed pumpkin

2 3/4 c. all-purpose flour

1 Tbsp. pumpkin pie spice

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup pecans/walnuts, FINELY CHOPPED


1-Cream butter, sugar, and brown sugar in a large mixer bowl until light. Add eggs one at a time, beating well after each addition. Beat in the pumpkin

2- Combine flour, pumpkin pie spice, baking soda, and nuts in a small bowl. Add to pumpkin mixture; mix just until blended

3-Spoon into 2 GREASED and FLOURED loaf pans.

4-Bake in pre-heated 350 degree oven for 1 hour 10 minutes. Remove from pans; cool on wire racks.

3 comments:

Science Gal said...

I know it's the day before Turkey Day...but I hope you see this :)

is there a major difference (besides nuts) in the two Pumpkin bread recipes you have posted "Pumpkin Bread" and "Pumpkin Bread with pecans"? Which is your fav? because that's the one I will be making. Also, the last time I made pumpkin bread the middle was a gooey mess...any suggestions this time around?

THANKS! I just found your blog and I am in love! I plan to cook soooooooo many of these dishes! Happy Thanksgiving to the Ross'

Kevin and Andrea said...

Oh no! i just BARELY saw this comment. SO SORRY!!!

Science Gal said...

No problem. I mad the PB w/ pecans and it was a HIT! My husband asks for it all the time now. Thanks.

I'm still following :) Your recipes are delicious and simple. I see that you had a baby in Oct so now I understand why you were MIA. Congrats.