Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree (not pie filling)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with butter or non-stick spray.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
Step 3: In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until combined; do not overmix.
Step 5: Gently fold in 3/4 cup of the toasted pecans into the batter.
Step 6: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of pecans over the top.
Step 7: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the pumpkin pecan loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure your pumpkin puree is at room temperature for the best emulsion. Toasting the pecans is a small step that makes a huge difference in flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin pecan loaf, fall baking, pumpkin bread, pecan recipe, autumn treats
