Photo by MrGuilt
Pumpkin Nut Bread gets some added crunch and flavor from pecans. Great as an anytime snack, a quick breakfast, or a delicious dessert served with vanilla ice cream. Wrap up these mini-loaves and offer as gifts during the holidays.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup pumpkin puree
1 cup sugar
1/2 cup skim milk
2 eggs, slightly beaten
1/4 cup canola oil
1 cup pecan pieces
Instructions
Preheat the oven to 350F degrees.
Sift flour, baking soda and powder, cinnamon, nutmeg and salt together into a large bowl. Toss to make sure everything combines well.
In a separate bowl, combine pumpkin, sugar, milk and beaten eggs. Stir well.
Add the dry ingredients to the pumpkin. Do not stir.
Add the oil and the pecans.
Now stir until everything is just moistened through. The batter will be lumpy, so be careful not to over mix.
Coat 2 mini-loaf pans with non-stick cooking spray.
Fill both pans and bake for 45 minutes.
Cool before slicing.
Yield: 24 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Pumpkin Nut Bread
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup skim milk
- 2 eggs slightly beaten
- 1/4 cup canola oil
- 1 cup pecan pieces
Instructions
- Preheat the oven to 350F degrees.
- Sift flour, baking soda and powder, cinnamon, nutmeg and salt together into a large bowl. Toss to make sure everything combines well.
- In a separate bowl, combine pumpkin, sugar, milk and beaten eggs. Stir well.
- Add the dry ingredients to the pumpkin. Do not stir.
- Add the oil and the pecans.
- Now stir until everything is just moistened through. The batter will be lumpy, so be careful not to over mix.
- Coat 2 mini-loaf pans with non-stick cooking spray.
- Fill both pans and bake for 45 minutes.
- Cool before slicing.
