Pumpkin-Pecan Loaf
Prep time
Cook time
Total time
This simple loaf is full of sweet pumpkin flavour with just a hint of warm spice, and is dotted all over with chopped pecans. It's like taking a big bite of fall!
Recipe type: Breakfast
Serves: 12
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup packed brown sugar
  • ½ cup canola oil
  • 1 tsp vanilla extract
  • ¾ cup chopped pecans
  1. Preheat oven to 350°. Lightly grease a 9”x 5” loaf pan.
  2. In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon,ginger and nutmeg. Set aside.
  3. In a second mixing bowl, beat together the eggs, pumpkin, sugar, canola oil, and vanilla. Mix well. Add the dry ingredients and mix until just barely combined. Fold in the pecans. Scrape the batter into the prepared pan.
  4. Bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10-15 minutes, then carefully unmold and transfer to a wire rack to cool completely before slicing.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/pumpkin-pecan-loaf/