Description
This dense and aromatic quick bread features pureed pumpkin, warm autumn spices, and a crunchy topping of toasted pecans. The refined ratio of oil to pumpkin ensures a moist, golden crumb that stays fresh for days. Perfect for crisp fall mornings, this recipe is designed to keep the pecans perfectly distributed throughout every slice.
Ingredients
2 cups all-purpose flour
1 cup brown sugar, packed
2 tsp pumpkin pie spice
1 tsp baking soda
15 oz pumpkin puree
0.5 cup vegetable oil
2 large eggs, room temperature
1 cup pecans, toasted and chopped
1 tbsp all-purpose flour (for coating pecans)
Instructions
Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
Whisk flour, brown sugar, baking soda, and pumpkin spice in a large bowl.
In a separate bowl, whisk together eggs, pumpkin puree, and vegetable oil.
Fold wet ingredients into the dry ingredients until just combined.
Toss chopped pecans with one tablespoon of flour in a small bowl.
Fold three-quarters of the pecans into the batter.
Pour batter into the prepared loaf pan and smooth the top.
Sprinkle the remaining pecans over the surface of the loaf.
Bake for 60 to 65 minutes until a toothpick inserted into the center comes out clean.
Notes
Ensure you are using pure pumpkin puree and not pre-sweetened pumpkin pie filling. Store the loaf in an airtight container at room temperature for up to 3 days or wrap well and freeze for up to one month.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg