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Pecan Topped Pumpkin Bread

This Pecan Topped Pumpkin Bread is a must for your fall baking and pairs exceptionally well to any Thanksgiving menu! Want to give it an extra burst of sweetness? Then be sure to add those optional white chocolate chips! This bread makes two loaves and it freezes really well. For more information on freezing checkout HGIC 3065, Freezing Prepared Foods. Enjoy!

This Pecan Topped Pumpkin Bread is a must for your fall baking.
Kimberly A Baker, ©2019, Clemson University

 

Pecan Topped Pumpkin Bread Recipe

3 1/3 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
2 cups granulated sugar
4 eggs
½ cup canola oil
½ cup low-fat buttermilk
2/3 cup water
1 (15 ounce) can pumpkin
1 ½ cups white chocolate chips (optional)
1/3 cup chopped pecans

  1. Preheat oven to 350°F.
  2. Combine flour and next 6 ingredients (through allspice) in a bowl; set aside.
  3. Place sugar, eggs, oil, and buttermilk in a large bowl; beat with a mixer at high speed until well blended.
  4. Add water and pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed just until combined.
  5. Spoon batter into 2 (9×5-inch) loaf pans coated with cooking spray and flour. Sprinkle pecans evenly over batter. Bake at 350 °F for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 2 loaves, 12 servings per loaf

Nutrition facts for Pecan Topped Pumpkin Bread

 

 

If this document didn’t answer your questions, please contact HGIC at hgic@clemson.edu or 1-888-656-9988.

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