I am always in pursuit of the perfect pumpkin baked goods. There is just something about a pumpkin treat baking in the oven that fills our house with the warmth and scents of fall. The abundance of pumpkins in the market makes it the perfect ingredient for fall baking. While there are plenty of pumpkin bread recipes, this one has the added benefit of using whole wheat flour, oil and soy beverage. Thus, it is a great option for our dairy-free friends and family.
I love the versatility and simplicity of a sweet bread. And, finding new ways to bake with pumpkin is fantastic for the fall. This pumpkin loaf has the additional bite of crunchy pecans and pumpkin seeds or pepitas. You can buy pre-roasted pepitas or quickly toast them in a skillet on your stovetop. Simply pour them into a dry skillet and toss them over medium heat until they are lightly toasted. In fact, you can throw the pecans into the skillet too and toast them both at once.
Pumpkin Pecan Bread
¾ cup sugar
½ cup vegetable oil
2 large eggs
1 ¼ cups unbleached all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
½ cup soy vanilla milk
1 cup canned pure pumpkin puree
¾ cup chopped pecans
¼ cup pepitas (pumpkin seeds)
Begin by beating the sugar and oil in a large bowl, until combined. Add the eggs, one at a time, until everything is combined.
Now, in a small bowl whisk together the flour, baking soda, salt, nutmeg, and cinnamon.
Add the flour mixture and Silk alternately to the sugar/oil, ending with flour.
Now it's time to stir in the pumpkin, pecans, and pepitas (pumpkin seeds).
Pour the batter into a greased loaf pan and bake for 60-70 minutes. The top will spring back and a tester inserted will come out clean.
Let the bread cool in the pan. Run a knife around the bread, to loosen it and turn it onto a cooling rack. Enjoy.
This pumpkin loaf was easy to make and was delicious. It was an immediate favourite with my daughters. They have requested the next time I make the loaf into mini-muffins...a great option for the lunch box and snack time. Making mini-muffins can easily be done, by simply using a mini-muffin tin and baking the mini-muffins for 12-15 minutes.
Deliciously Perfect Pumpkin Pecan Bread
Ingredients
- ¾ cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ¼ cups unbleached all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ cup soy vanilla milk
- 1 cup canned pure pumpkin puree
- ¾ cup chopped pecans
- ¼ cup pepitas pumpkin seeds
Instructions
- Begin by beating the sugar and oil in a large bowl, until combined. Add the eggs, one at a time, until everything is combined.
- Now, in a small bowl whisk together the flour, baking soda, salt, nutmeg, and cinnamon.
- Add the flour mixture and Silk alternately to the sugar/oil, ending with flour.
- Now it's time to stir in the pumpkin, pecans, and pepitas (pumpkin seeds).
- Pour the batter into a greased loaf pan and bake for 60-70 minutes. The top will spring back and a tester inserted will come out clean.
- Let the bread cool in the pan. Run a knife around the bread, to loosen it and turn it onto a cooling rack. Enjoy.
Notes
Nutrition
More delicious pumpkin recipes
check out our pumpkin spice granola
bake a our amazing pumpkin coffee cake
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Phyllis at All Things Beautiful says
How do you think this would turn out if I used all pumpkin seeds instead of the pecans?
John says
Hi Phyllis, do you think we will get the same results if we use Gluten free Floor. Awaiting your reply. Looks good, sounds good. John