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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pumpkin-Pecan Bread

Makes: 18 servings
Serving size: 1/2inch slice Yield: 1 loaf
Prep 25 mins Bake 350°F 55 mins Stand 15 mins
Pumpkin-Pecan Bread
Ingredients
  • 2  cups  all-purpose flour
  • 1 1/2  teaspoons  ground cinnamon
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  ground ginger
  • 1/4  teaspoon  ground allspice
  •  pinch of freshly ground black pepper
  • 1  cup  canned pumpkin
  • 1  cup  sugar
  • 2  large eggs
  • 1/2  cup  fat-free milk
  • 1/4  cup  vegetable oil
  • 1/2  cup  chopped pecans, toasted
Directions

1. Heat oven to 350 degree F. Lightly coat a 9x5-inch loaf pan with vegetable cooking spray. Set aside.

2. Combine flour, cinnamon, baking powder, baking soda, salt, ginger, allspice and pepper in medium bowl.

3. Whisk pumpkin, sugar and eggs in a large bowl. Whisk in milk and oil. Stir in dry ingredients just until blended; fold in nuts.

4. Pour batter into prepared pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack, 15 minutes. Unmold and cool completely on wire rack. Makes 1 loaf, eighteen 1/2-inch-thick slices.

From the Test Kitchen
  • Prepare and bake bread. Cover and freeze up to 1 month. Thaw at room temperature 4 hours.
Nutrition Facts (Pumpkin-Pecan Bread)
  • Servings Per Recipe 18,
  • cal. (kcal) 155,
  • Fat, total (g) 6,
  • chol. (mg) 24,
  • sat. fat (g) 1,
  • carb. (g) 24,
  • pro. (g) 3,
  • sodium (mg) 200,
  • Percent Daily Values are based on a 2,000 calorie diet

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