Pumpkin Bread
Perfectly versatile, Pumpkin Pecan Bread can be enjoyed as a breakfast staple, a midday snack, or even dessert.
Slather on a bit of butter or cream cheese for a rich and indulgent treat, or enjoy it plain to savor the wonderful pumpkin flavor.
It’s also an ideal companion to a warm cup of coffee or tea, making it perfect for cozy morning routines or afternoon breaks.
Slather on a bit of butter or cream cheese for a rich and indulgent treat, or enjoy it plain to savor the wonderful pumpkin flavor.
It’s also an ideal companion to a warm cup of coffee or tea, making it perfect for cozy morning routines or afternoon breaks.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
Tammy's Featured Products
Want to cook just like Tammy?
Here are some amazing products used to make this delicious recipe!
RECIPE
Ingredients
1 1/3 CUP WHITE SUGAR OR PACKED
BROWN SUGAR (YOUR CHOICE)
1 16 OZ. CAN PUMPKIN
1/2 CUP VEGETABLE OIL
2 LARGE EGGS
1 1/2 CUPS SELF-RISING FLOUR
1/2 TSP. CINNAMON
1/2 TSP. NUTMEG
1/4 TSP. CLOVES OR PUMPKIN PIE SPICE
1 CUP CHOPPED PECANS
1 1/3 CUP WHITE SUGAR OR PACKED
BROWN SUGAR (YOUR CHOICE)
1 16 OZ. CAN PUMPKIN
1/2 CUP VEGETABLE OIL
2 LARGE EGGS
1 1/2 CUPS SELF-RISING FLOUR
1/2 TSP. CINNAMON
1/2 TSP. NUTMEG
1/4 TSP. CLOVES OR PUMPKIN PIE SPICE
1 CUP CHOPPED PECANS
- Combine sugar, pumpkin, oil, and eggs-mix well. Add cinnamon, nutmeg, and cloves-mix well. Add flour 1/2 cup at a time. Mix another minute. Add chopped pecans.
- Bake in Bundt pan (sprayed well with cooking or baking spray) at 350 degrees for 45 minutes. Check for doneness by using a toothpick. Take out cool before flipping out of pan. Enjoy!
Can bake in cupcake pans with papers and ice with cream cheese icing if taking for an event!
“This is my “go to” fall recipe every single year! It is
like cake not bread! So good with coffee...Tammy”
