Pumpkin-Pecan Bread recipe

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Ingredients

1 cup all-purpose flour
⅓ cup whole wheat flour
¼ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
1 cup white sugar
½ cup applesauce
2 eggs
½ teaspoon vanilla extract
⅓ cup toasted chopped pecans
¼ cup mini chocolate chips

Nutrition Info

187.2 calories
carbohydrate: 34.8 g
cholesterol: 31 mg
fat: 4.6 g
fiber: 2.4 g
protein: 3.6 g
saturatedFat: 1.2 g
servingSize: -
sodium: 231.8 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  2. Combine all-purpose flour, 1/3 cup plus 1/4 cups whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.

  3. Mix pumpkin, sugar, applesauce, eggs, and vanilla extract together using an electric mixer in a large bowl until well blended. Add pecans and chocolate chips and mix until evenly distributed. Pour into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool completely.

Recipe Yield

1 9x5-inch loaf

Recipe Note

This recipe is a more wholesome version of pumpkin bread, but is still thick, moist, and delicious. The chocolate and pecans add a wonderful flavor!

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