Do you love pumpkin? Whether it’s pumpkin pie (my personal fav) or pumpkin bread, nothing says “it’s fall!” like a yummy pumpkin flavored treat. This recipe for pumpkin bread with pecans will be a great addition to your fall feast.
During the fall is when we tend to have the most company. Since our kids are grown, they alternate whether they come to visit us for Thanksgiving or Christmas. After all, arrangements do have to be make with significant other’s families as well.
But whenever they’re here, something pumpkin is always part of the food festivities.
I have two favorite breads that I like to make – and that my kids always request. The first is my mother’s banana bread, and the second is this pumpkin bread with pecans.
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Jump to RecipeSince we always have pumpkin pie as a dessert, this pumpkin pecan bread is usually pulled out at breakfast. And while I nearly always make a breakfast casserole, my family enjoys a little something sweet for holiday breakfasts as well.
One thing I tend to do since the holiday season is so busy is to do a lot of my baking ahead of time and put it in the freezer. While this recipe only makes one loaf, I generally double the amounts so I’ve got at least two loaves (my family really enjoys their treats at holiday time).
Before wrapping the bread in foil, I always wrap it in wax paper first. I find this helps keep it fresher.
Here’s the recipe for Pumpkin Bread with Pecans
Pumpkin Bread with Pecans
Ingredients
- 1/3 cup Crisco shortening
- 1 1/3 cup sugar
- 1 can pumpkin
- 2 large eggs add one at a time and mix in between
- 1/2 teaspoon vanilla extract
- 1 2/3 cup flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/3 cup water
Instructions
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Grease and flour one loaf pan (or spray with nonstick spray – but I prefer greasing and flouring)
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Cream together Crisco and sugar
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Add canned pumpkin and mix well (I just mix this by hand but you could use an electric mixer if you like)
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Add eggs one at a time, mixing between each one
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Add vanilla extract
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In a separate large bowl combine flour and remaining dry ingredients (the spices). Mix well.
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Add dry ingredients to pumpkin mixture alternately with 1/3 cup water
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Stir in (by hand) chopped pecans – fold in with spatula (you can use walnuts if you prefer)
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Pour mixture into prepared 9 inch loaf pan and bake at 350 degrees for 70 minutes or until inserted toothpick comes out clean (always check regularly as cooking times can vary depending on ovens)
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Cook at least 10 minutes before removing loaf from pan
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Coat top with powdered sugar if you like. Warm bread is great with butter or apple butter
I always just do the mixing for this particular bread by hand.
We’re partial to pecans at my house – and we’re lucky enough to have pecan trees in the yard. But walnuts are good too depending on your preference.
This makes a medium batter – not too thin, not too thick. Goldilocks would be quite pleased.
Items from my kitchen used in this recipe:
I prefer to use my Pyrex loaf pans when I make this recipe. I’ve had mine forever and they hold up great.
I’ve had my cooling racks forever. But if I was purchasing new ones, I really like these because they fit nicely in the pans – it’s like getting two for the price of one and I always like that!
What are some of your family’s holiday favorite recipes that you make every year?
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More yummy recipes:
I’m a retired educator, mom of three adult children, cancer warrior, sandwich generation member, and lover of life!
I help older women create & live a life they love through radical self acceptance, unapologetic goal pursuit, and relishing the joys of home.
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