There’s something deeply comforting about the smells and flavors of autumn, and nothing captures that essence quite like these pumpkin pecan loaves. This recipe has been passed down through generations in my family, bringing together the rich, nutty taste of pecans with the sweet, earthy notes of pumpkin. It’s a recipe that speaks to the heart of Midwestern traditions, where seasonal ingredients are celebrated, and shared moments around the table are cherished. These loaves make for a lovely treat during cozy gatherings with friends or simply to enjoy with a good book by the fireplace.
Pumpkin pecan loaves pair beautifully with a dollop of fresh whipped cream or a spoonful of vanilla ice cream. A warm cup of apple cider or spiced tea brings out the autumnal flavors even more. For a hearty breakfast, consider serving slices of the loaf with a spread of cream cheese or honey butter, alongside a bowl of hearty oatmeal or a fresh fruit salad.
Pumpkin Pecan Loaves
Servings: Makes 2 loaves
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 (15 oz) can pumpkin puree
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat your oven to 350°F (175°C) and grease two 9×5 inch loaf pans.
In a large mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, beat together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
Fold in the chopped pecans gently.
Divide the batter evenly between the prepared loaf pans.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.