Tuesday, November 26, 2013

Pumpkin Pecan Loaves

The taste of pumpkin and pecans, with a vanilla glaze make this quick bread so delicious. I have made it often for the holiday season. This year I made a double recipe (4 loaves in all) to use for a gathering in our home early in the fall, and also to have in the freezer to pull out and use during the holidays.

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Pumpkin Pecan Loaves

Source: Taste of Home
Course: Breads
Serves: 16


  • 3 1/3 cups all-purpoe flour (or 2 cups white flour + 1 1/3 cups whole wheat flour)
  • 3 cups sugar (or 1 1/2 cups sugar + 1 1/2 cups fructose)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 can pumpkin 15 ounces
  • 1 cup vegetable oil
  • 4 eggs lightly beaten
  • 2/3 cup water
  • 1/2 cup pecans chopped
  • 1/4 cup butter or margarine
  • 1/4 cup sugar
  • 1/4 cup brown sugar packed
  • 1/4 cup whipping cream
  • 2/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract


  1. In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.
  2. Spoon into two greased 9x5x3 inch pans. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves.
  4. Yield: 2 loaves

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