My sister made this over the Thanksgiving week. It was great to have for breakfast each morning with coffee. It was moist and yummy.
Southern Living's Pumpkin Pecan Bread
By Published: December 6, 2012
- Yield: 2 loaves
My sister made this over the Thanksgiving week. It was great to have for breakfast each morning with coffee. It was moist and …
Ingredients
- 1 1/2 cups chopped pecans
- 3 1/2 cups flour
- 3 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 15 oz. can pumpkin
- 1 cup canola oil
- 4 eggs
Instructions
- Preheat oven to 350 degrees.
- Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2
ingredients and 2 / 3 cup water; add to dry ingredients, stirring just until moistened. Stir in pecans.
- Bake at 350 degrees for 1 hour to 1 hour and 10 minutes, or until a long wooden pick inserted in center comes out clean. Cool pans on a wire rack 10 minutes. Remove from pans to wire rack,
and cool completely (about 1 hour). Makes 2 loaves.
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