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Pecan Pumpkin Bread

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Pillsbury Kitchens
Updated Dec 24, 2010
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Pecans add a nutty twist to this rich pumpkin bread – a delicious treat perfect for a Thanksgiving day.

Pecan Pumpkin Bread

  • Prep Time 15 min
  • Total 1 hr 35 min
  • Ingredients 12
  • Servings 16
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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup oil
  • 2/3 cup water
  • 4 eggs
  • 1 (16-oz.) can (2 cups) pumpkin
  • 1 cup chopped pecans

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom only of two 9x5-inch loaf pans or three 8x4-inch loaf pans. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking soda, salt, cinnamon and nutmeg; mix well.
  • Step 
    2
    In medium bowl, combine oil, water, eggs and pumpkin; blend well. Add to flour mixture; beat 1 minute at medium speed. Fold in pecans. Pour batter into greased pans.
  • Step 
    3
    Bake at 350°F. for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

Nutrition

230 Calories
10g Total Fat

Nutrition Facts

Serving Size: 1 Slice
Calories
230
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
1g
5%
Cholesterol
25mg
8%
Sodium
190mg
8%
Dietary Fiber
2g
8%
% Daily Value*:
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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