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Pumpkin-Pecan Bread


Ingredients

1 cup all-purpose flour

1 cup all-purpose flour

⅓ cup whole wheat flour

⅓ cup whole wheat flour

¼ cup whole wheat flour

¼ cup whole wheat flour

½ teaspoon baking powder

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground cloves

1 cup pumpkin puree

1 cup pumpkin puree

1 cup white sugar

1 cup white sugar

½ cup applesauce

½ cup applesauce

2 eggs

2 eggs

½ teaspoon vanilla extract

½ teaspoon vanilla extract

⅓ cup toasted chopped pecans

⅓ cup toasted chopped pecans

¼ cup mini chocolate chips

¼ cup mini chocolate chips

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.

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.

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.

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.

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.

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.

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.

Cook’s Notes:

Using a 9×5-inch loaf pan makes a 2 1/2-inch tall loaf. Use a slightly smaller loaf pan for a taller loaf; adjust baking time.

To make muffins, pour batter into 12 muffin cups that are greased or lined with baking cups. Bake for about 20 minutes.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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