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How to Make Pumpkin Pecan Bread
- Preheat oven to 350°F (175°C). Grease and flour two 8 1/2x4 1/2-inch loaf pans.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, 1 1/2 cups granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 1 (15 ounce) can pumpkin puree.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in 1 cup chopped pecans.
- Divide batter evenly between the prepared loaf pans.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
106g
Fat
40g
Carbs
14g
