Pumpkin - Pecan Bread

Pumpkin - Pecan Bread Recipe

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karen dunn


Pumpkin time of year. This is good


★★★★★ 1 vote

50 Min
1 Hr


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  • 1 3/4 c
  • 3/4 tsp
  • 1 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1/2 tsp
  • 1/4 tsp
  • 1 1/3 c
  • 1/3 c
    vegetable shortening
  • 1/2 tsp
    vanilla extract
  • 2 large
  • 1 c
    canned pumpkin
  • 1/3 c
  • 1/2 c
    toasted pecans

How to Make Pumpkin - Pecan Bread


  1. Heat oven to 350 degrees. Grease a 9 x 5 x 3" pan. Mix flour, salt, baking soda, baking powder, nutmeg and cinnamon.
  2. Beat sugar, shortening and vanilla in a large bowl with electric mixer until well blended. Add eggs one at a time. On low speed, mix in pumpkin until well blended. Add dry ingredients alternately with water, then nuts. Turn into prepared pan.
  3. bake 1 hour or until toothpick inserted comes out clean. Cool on rack 10min.
  4. To toast pecans: spread shelled nuts, chopped or halves in shallow pan. Bake in preheated 350 degree oven stirring often. toast for 10-15 minutes until a rich golden brown. Cool before using.

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About Pumpkin - Pecan Bread

Course/Dish: Sweet Breads

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