Pumpkin Pecan Bread Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups unbleached all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon ground ginger1/2 cup unsalted butter, softened3/4 cup sugar, plus some to sprinkle on top2 large eggs1 teaspoon vanilla extractfinely grated zest of 1 orange1 cup pumpkin puree1/2 cup sour cream1/2 cup 1% milk1 cup chopped pecans1/2 cup rasins
1. Preheat oven to 325F. Grease a 5”x9” loaf pan and set aside.
2. In to a medium sized bowl, sift flour, baking soda, baking powder, salt and spices together.
3. Use an electric mixer in a large bowl to cream butter on high speed, gradually adding sugar. Beat the eggs in one at a time, beating well after adding each one. Blend in vanilla, lemon zest, and pumpkin.
4. In a small bowl, whisk together the sour cream and milk. Blend half of this into the pumpkin mixture. Blend half of the dry mixture into the creamed mixture, then add the last half of the liquid, then the rest of the dry, blending after each addition until just smooth. Fold in pecans.
5. Use a rubber spatula to scrape batter into prepared pan, smoothing top with a spoon. Sprinkle top generously with sugar.
6. Bake on center rack in preheated oven until a tester inserted deep into the center of the loaf comes out clean, around 70 minutes. Allow to cool in the pan on a wire rack for about 10 minutes. Run a knife around the edges to loosen, then turn bread out onto the rack. Allow to cool before slicing. Wrap bread as soon as it is cooled.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLIEBEAN.
2. In to a medium sized bowl, sift flour, baking soda, baking powder, salt and spices together.
3. Use an electric mixer in a large bowl to cream butter on high speed, gradually adding sugar. Beat the eggs in one at a time, beating well after adding each one. Blend in vanilla, lemon zest, and pumpkin.
4. In a small bowl, whisk together the sour cream and milk. Blend half of this into the pumpkin mixture. Blend half of the dry mixture into the creamed mixture, then add the last half of the liquid, then the rest of the dry, blending after each addition until just smooth. Fold in pecans.
5. Use a rubber spatula to scrape batter into prepared pan, smoothing top with a spoon. Sprinkle top generously with sugar.
6. Bake on center rack in preheated oven until a tester inserted deep into the center of the loaf comes out clean, around 70 minutes. Allow to cool in the pan on a wire rack for about 10 minutes. Run a knife around the edges to loosen, then turn bread out onto the rack. Allow to cool before slicing. Wrap bread as soon as it is cooled.
Number of Servings: 12
Recipe submitted by SparkPeople user MILLIEBEAN.
Nutritional Info Amount Per Serving
- Calories: 288.7
- Total Fat: 13.7 g
- Cholesterol: 48.2 mg
- Sodium: 252.4 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 2.3 g
- Protein: 4.9 g