Ingredients for Holiday Pumpkin Nut Bread
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Solid Pack Pumpkin
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- Baking Soda
- Cinnamon
- Clove
- Nutmeg
- 1 ½ cups chopped pecans
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How to Make Holiday Pumpkin Nut Bread
- Preheat oven to 350°F (175°C). Grease and lightly flour three 9x5 inch loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup pumpkin puree and 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground allspice, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 ½ cups chopped pecans.
- Divide the batter evenly among the prepared loaf pans.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake!
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Wrap and seal loaves with plastic wrap while still warm to retain moisture.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
817g
Fat
215g
Carbs
104g
