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Cate's Pumpkin Nut Bread

Cate's Pumpkin Nut Bread

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Submitted by mine

Pumpkin nut bread combines pumpkin puree, pecans, cinnamon, and nutmeg in a moist quick bread, finished with a brushed butter and cinnamon-sugar topping. Two-loaf yield made for the holidays.

YIELD

24 servings

PREP

30 min

COOK

60 min

READY

90 min

Pumpkin nut bread is the holiday loaf that defines fall baking. The technique here is the dump-and-bake quick bread method: dry ingredients sifted together, all the wet plus pumpkin puree and chopped pecans added at once, mixed only until the flour disappears. Overworking quick bread batter is what produces tunneled, tough loaves; minimal mixing gives you the tender, dense crumb that makes pumpkin bread so satisfying.

The spice blend is restrained: a teaspoon of cinnamon and a teaspoon of nutmeg, no more. That simplicity lets the pumpkin actually taste like pumpkin instead of getting lost in pumpkin pie spice. A full cup of butter (yes, a cup) and four eggs build a rich crumb that stays moist for days.

The finishing move sets this apart from average pumpkin loaves. Brushing the warm loaves with melted butter and dusting with cinnamon sugar creates a sweet, fragrant crust that crackles slightly when sliced.

Pro Tips

  • Use canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spice that throw off the recipe.
  • Toast the pecans on a dry skillet before chopping for deeper flavor.
  • Cool 5 minutes in the pan before turning out. Any longer and the bread sticks; any less and it falls apart.
  • Brush the topping while the loaves are still warm so the butter soaks in slightly.

Variations

  • Swap pecans for walnuts or chopped raw pumpkin seeds for a different nut profile.
  • Add a half cup of dried cranberries for tart bursts against the rich crumb.
  • Turn into muffins by reducing bake time to 25 to 30 minutes.

Ingredients

3 ½ 828
CUPS ML ALL-PURPOSE FLOUR
sifted
2 10
TEASPOONS ML BAKING SODA
1 ½ 7.5
TEASPOONS ML SALT
1 5
TEASPOON ML CINNAMON
1 5
TEASPOON ML NUTMEG
3 710
CUPS ML SUGAR
1 237
CUP ML PECANS
4 4
LARGE LARGE EGGS
1 ½ 355
1 237
CUP ML BUTTER
158
CUP ML WATER
Topping
2 30
TABLESPOONS ML BUTTER
melted
2 30
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML CINNAMON

Directions

Sift dry ingredients into large mixerbowl.

Quickly add all remaining ingredients.

Mix only until dry ingredients are moist.

Bake in 2 greased 9×5×3-inch pans in preheated 350℉ (180℃) oven for 1 hour.

Cool 5 minutes.

Remove from pans and cool on wire rack.

While warm brush with butter and sprinkle with cinnamon-sugar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 1754 40% from fat
 % Daily Value *
Total Fat 78g 120%
Saturated Fat 36g 182%
Trans Fat 0g
Cholesterol 349mg 116%
Sodium 1604mg 67%
Total Carbohydrate 84g 84%
Dietary Fiber 9g 35%
Sugars g
Protein 43g
Vitamin A 323% Vitamin C 7%
Calcium 11% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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