Libby's Moist Pumpkin Pecan Bread
Homemade Pumpkin Bread with ground cinnamon, nutmeg, butter and pecan bits. Makes three small 5x3 loaves.
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Servings: 0
Equipment
- 3 5x3 loaf pans If using foil tins, you will not need to grease or spray.
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg (or fresh grated)
- 2 eggs
- ½ cup milk
- 1 cup Libby's 100% Pumpkin There will be some left over in the can, freeze that for pancake batter for later if you like!
- ¼ cup unsalted butter, lightly melted
- ½ cup pecan chips or pieces
- Baking Spray
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, stir together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a smaller bowl, combine the wet ingredients: whisk the eggs, milk, and pumpkin. Stir in the butter. Add this to the dry ingredients bowl.
- Gently fold in the pecan pieces.
- Spray tins with Pam Baking Spray.
- Fill tins with batter, in even amounts into the three loaf pans.
- Bake for about 35 minutes. Test for doneness. Let cool for 15 minutes before serving.
Notes
If you do not have baking spray, you can simply rub a very thin layer of some butter inside the bottom of the tins and sprinkle in a little flour, then shake the tins upside down to create a non-stick coating inside the tins.
If you are using foil tins, it is not necessary to spray or grease the tins. They usually quick release the bread. You may also want to place foil tins on a thin baking sheet as you bake them.
TO Double the Recipe: You can use the whole can of pumpkin. It will be less than 2 cups but it doesn't make a difference. This recipe will turn out either way. Be sure to not fill your tins higher than ¾ full because this bread rises! Good Luck.