Deliciously Perfect Pumpkin Pecan Bread

A dairy-free pumpkin bread with pecans and pumpkin seeds.

Course brunch, Dessert, Snack

Cuisine American

Keyword loaf recipe, pumpkin recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings loaf

Calories 262kcal

Author Jen

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 Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.

Nutrition