Pumpkin Pecan Bread
A top-rated recipe yields 2 to 3 loaves of moist pumpkin bread, perfect for freezing or immediate enjoyment.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 300°F. Grease and flour three 1-pound coffee cans, three 8x4 inch loaf pans, or two 9x5 inch loaf pans.
-
In a large bowl, beat sugar, eggs, and oil until well blended.
-
Stir in pumpkin puree.
-
Combine flour, cinnamon, nutmeg, and allspice in a separate bowl.
-
Gradually add the dry ingredients to the pumpkin mixture, beating until blended, then stir in pecans.
-
Spoon the batter into the prepared pans.
-
Bake for 70 to 80 minutes, or until a wooden pick inserted into the center comes out clean.
-
Cool in pans on wire racks for 10 minutes, then remove and cool completely on the racks.