Pumpkin Pecan Bread Recipe

This pumpkin pecan bread is a spiced quick bread based on a recipe that used to be printed on the label of Del Monte canned pumpkin. The batter uses 2 cups of pumpkin puree, homemade or canned, and is divided between two 9×5 loaf pans that bake at 350°F for 65 to 75 minutes.

Compared with the label recipe, this version has less sugar, melted butter in place of the oil, and a cup of chopped pecans, an addition the label version never had. Cinnamon, nutmeg, allspice and cloves provide the spice. Be sure to use plain pumpkin puree, not pumpkin pie mix.

Pumpkin Pecan Bread

A spiced pumpkin quick bread with melted butter and chopped pecans. The batter fills two 9×5 loaf pans and bakes at 350°F for 65 to 75 minutes.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Cooling time 2 hours hrs

Total Time 3 hours hrs 35 minutes mins

Servings: 2 loaves (about 12 slices each)

Course: Bread, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 cups granulated sugar
• 1 cup unsalted butter melted
• 4 eggs
• 2 cups homemade pumpkin puree or canned, not pumpkin pie mix
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons sea salt
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup chopped pecans
• 2/3 cup water

Method

 

1. Heat the oven to 350°F with a rack in the center. Grease and flour two 9×5-inch loaf pans.
2. In a large bowl, whisk the melted butter and sugar together until well blended. Beat in the pumpkin puree and eggs until the mixture is smooth, then set the bowl aside.
3. In another bowl, stir the flour together with the leaveners (baking soda and baking powder), the salt and the four ground spices, then mix in the pecans.
4. Stir half of the dry ingredients into the pumpkin bowl until incorporated, and follow with half of the water.
5. Repeat with what is left: first the remaining dry ingredients, then the remaining water, stirring until combined each time.
6. Divide the batter between the two prepared pans.
7. Bake for 65 to 75 minutes, until a toothpick pushed into the middle of each loaf comes out clean and an instant-read thermometer in the center reads 200 to 205°F. If the tops brown too quickly, lay foil loosely over them for the rest of the baking time.
8. Once out of the oven, leave the loaves in their pans for 10 minutes. Turn them out onto a rack and let them cool completely, about 2 hours, before slicing.

Notes

Either homemade or canned pumpkin puree works, but do not use pumpkin pie mix. A 15-ounce can holds about 1 3/4 cups, so make up the 2 cups with a little from a second can or with homemade puree.

Changes from the original Del Monte label recipe: less sugar, butter instead of oil, and added pecans. The label bakes its sweeter loaves for 1 1/2 hours; these lower-sugar loaves are usually done sooner, so start checking them at 65 minutes.

Storage: wrapped loaves keep at room temperature for 2 to 3 days. The second loaf freezes well: wrap it airtight and freeze for up to 3 months.

Inspired by a recipe that once appeared on Del Monte canned pumpkin labels.