This month’s challenge #OurFamilyTable is quick breads. I absolutely love quick breads. Quick is in the name after all! I’ve shared my aunt’s famous Zucchini Bread and our families Delightful Banana Bread. Now since we are moving into fall it’s time to share another family favorite, Spiced Pumpkin Pecan Quick Bread.
I recently visited Williams Sonoma and the most amazing smell was coming from the store. They were making their pumpkin spice quick bread that they sell from a mix. Their bread is fantastic, but it’s also a bit expensive and I prefer to make my breads from scratch. This recipe smells just like being in the store and tastes just as amazing, all using ingredients in your pantry or that you have on hand.
Easy Quick Bread Recipes
Banana bread, blueberry bread, apple bread, caramel apple bread, lemon poppyseed bread; the list is endless! Quick breads are great for breakfast, gifts for the holidays, or any time you want something delicious baking in the oven.
- Caramel Apple Bread by The Freshman Cook
- Chai Spiced Banana Bread by Cheese Curd In Paradise
- Kalamata Olive and Oregano Mini Loaves by Karen’s Kitchen Stories
- Louisiana Bacon Pecan Bread by Hezzi-D’s Books and Cooks
- Spiced Apple Quick Bread by Art of Natural Living
- Spiced Pumpkin Pecan Quick Bread by Simply Inspired Meals
- Tropical Mango Banana Bread by That Recipe
- Zucchini Bread by A Day in the Life on the Farm
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Spiced Pumpkin Pecan Quick Bread Recipe
Spiced Pumpkin Pecan Quick Bread
Spiced Pumpkin Pecan Quick Bread inspired by Williams Sonoma. Fall spices make your home smell amazing and the bread is perfect for breakfast.
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 15 oz. can pumpkin
- 3 1/2 cups all purpose flour
- 2 tsp. baking soda
- 2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 2/3 cup water
- 1 to 1 1/2 cups chopped toasted pecans
Instructions
Grease and flour two loaf pans (9 by 5 inches). Preheat oven to 350 degrees.
Put all ingredients except water and pecans into a bowl and beat together until blended, about 3 minutes. Add the water and beat until blended.
Stir the toasted pecans into the batter. Pour the batter into the prepared loaf pans.
Bake for 1 hour and 15 minutes and test for done with a wooden stick inserted into the center. When it comes out clean it is done. Cool in the loaf pans on a wire rack for 10 minutes then turn out to completely cool.
Notes
Adapted from Southern Living Our Readers Top Rated Recipes book.
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Pumpkins and pecans were meant to go together! This sounds delicious.
It’s that time of year when I start craving pumpkin. Love this bread. I am sure it will take care of my hankering.
I can’t get enough pumpkin at this time of year so this is a big YES for me!
I love that you used pecans in this tasty looking bread. My family and I love pumpkin bread and I am looking forward to trying your recipe. It looks so moist and yummy!
Looks amazing. And wouldn’t be fall without pumpkin bread!
Looks delicious! Never too many pumpkin recipes!
Now this would be a way for me to get my veggie phobic son to eat some squash. Yummy!
This sounds delicious! I love all that delicious pumpkin and I love the crunch from the pecans!
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