Pumpkin Nut Bread Recipe
This pumpkin nut bread recipe is a classic, comforting, and delicious recipe for coffee cake. This Pumpkin Nut Bread is a really simple recipe that’s perfect with a nutty crust, sweet generous caramelized pecans, and a smooth creamy pumpkin filling.
Equipment
- 8x4-inch loaf pan
Ingredients
- ½ cup Vegetable oil
- 1 ¾ cups Granulated sugar
- 2 large large eggs
- 15 once can Pumpkin puree
- 2 cups All-purpose flour
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Finely chopped pecans or walnuts
Instructions
- Set the oven to 325 degrees Fahrenheit. Prepare two 8x4 inch loaf pans by greasing and flouring them.
- Whisk together the oil and sugar in a large bowl. Stir until the mixture looks like wet sand.
- Incorporate the pumpkin puree into the batter and whisk until it is well combined.
- Baking powder, baking soda, pumpkin pie spice, flour, and salt together in a bowl. If the bread is overmixed, it will be tough.
- Add the just nut and fold until incorporated.
- Assemble the pans and divide the batter evenly between them.
- You can insert a wooden toothpick into the center of the cake and it will come out clean after baking for 40-60 minutes.
- Cool the loaves in the pans for 10 minutes, and then remove them to a wire cooling rack to cool completely.
Nutrition
Calories: 177kcal
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