- Pumpkin puree 1 cup
- Vegetable Oil 1/2 cup
- Maple syrup 3 tbsp
- Water 3 tbsp
- Flour 1 3/4 cups
- Brown sugar 1 cup dark
- Baking soda 1 tsp
- Baking powder 1/2 tsp • 156 kcal
- Salt 1/2 tsp • 1 kcal
- Nutmeg 1/2 tsp
- Cinnamon 1/2 tsp
- Allspice 1/2 tsp
- Cloves 1/4 tsp
- Pecans 3/4 cup chopped
The bread is perfect for breakfast, dessert or for just a snack. So dense and moist that it rivals even the best bananas breads. It is also filled with warm pumpkin spices and pecans which toast perfectly as the bread cooks. While it is great alone, try a slice with some butter, coconut oil or even some jam. You can also use this recipe to make muffins or mini muffins rather than a whole loaf of bread. However you choose to eat this pumpkin bread, you will be more than satisfied with the result.
- In a mixer with a paddle attachment, mix the pumpkin puree with the oil, maple syrup and water. It may look separated at first but keep mixing and it will come together!
- In a separate medium sized bowl, combine all of the dry ingredients except the pecans.
- Add the dry ingredients to the mixer and blend until a smooth batter forms.
Add the pecans and mix until just combined
Pour the batter into a greased loaf pan and bake in a 350 ̊ F oven for about 45-50 minutes or until the bread has set and a toothpick comes out of the bread cleanly with no batter.
Cool the pumpkin bread in the pan and cut into slices once cool.
-Try substituting baked sweet potato puree for pumpkin puree for an equally rich, fall flavor
-Pecans can be substituted for walnuts or also for pumpkin seeds. Add some extra nutty flavor by sprinkling the top of the bread with nuts or pumpkin seeds.
-Dice an apple and throw it into the batter with the pecans for an even more moist apple pumpkin bread. If you do add apples, skip the water in this recipe as the apples will add plenty of moisture.