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You may remember the zucchini carrot bread recipe I shared several weeks ago. I made several loaves which are now in our freezer, it was a great way to use up the last zucchini from my garden. This pumpkin pecan bread recipe is also from my step-sister and is every bit as delicious. In fact you may want to add this bread to your Thanksgiving table. It is that good. This pumpkin pecan bread also freezes well so make some to enjoy now and some to enjoy later. You’ll be glad you did. Take advantage of the abundance of pumpkin available this time of year and fill your freezer with this delicious pumpkin pecan bread.Pumpkin Carrot Bread

 

Pumpkin Pecan Bread

 

Ingredients:

 

1 Cup Dark Brown Sugar
1-1/2 Cups White Sugar
2/3 Cup Vegetable Oil
4 Eggs (Beaten)
2 Cups Processed Pumpkin
2 Cups Finely Grated Carrots
3-1/3 Cups All Purpose Flour
1 teaspoon Baking Powder
1-1/2 teaspoons Baking Soda
1-1/2 teaspoons Salt
1 Tablespoon Ground Cinnamon
1 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
2 Cups Chopped Pecans or Walnuts
1 Cup Raisins

 

Directions:

Beat the sugars and oil until fluffy. Add the eggs and mix well. Add pumpkin and carrot mixture. Mix well.
Sift dry ingredients together; Add nuts and raisins to flour mixture.  Slowly add dry ingredients to wet mixture.  If too thick, add 2 Tablespoons water. Mix well.
Grease and flour two loaf pans. (Whole pecans can be laid on top of mixture for decoration).Pumpkin Carrot Bread Bake for 1 hour at 350 degrees, or until toothpick inserted into middle of loaf comes out clean.Pumpkin Pecan Bread
Cool on rack 10 minutes before cutting.Pumpkin Carrot Bread
Freezes well.  If freezing, wrap loaf in plastic wrap, and then in aluminum foil.

 

I know we will be enjoying this pumpkin pecan bread with our tea this winter. Slightly toasted it will be the perfect afternoon snack.Pumpkin Carrot Bread

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5 comments on “Pumpkin Pecan Bread

Vickie Westcamp on November 17, 2017 5:51 pm

Oh Nancy, you had me at pecans. Funny, I don’t really like raw pecans (they make my mouth feel like I have just eaten a bunch of fur), but cooked/roasted pecans are my favorite! Then, when I saw in the recipe that you also use carrots and raisins…’nuf said…I will be making this bread soon! Thank you so much for your recipe.

Nancy Wolff on November 17, 2017 8:03 pm

Vickie,
Enjoy this recipe, it is so good I’m throwing out all my other pumpkin bread recipes! It’s that good!

Jess on November 21, 2017 8:08 pm

Delicious-ness! 🙂

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!

Helen at the Lazy Gastronome on November 25, 2017 6:24 pm

This looks amazing! Thanks for sharing at the What’s for Dinner party!

Miz Helen on November 27, 2017 6:02 pm

Hi Nancy,
I can’t wait to make your awesome Pumpkin Pecan Bread, it will be a great hit here at the cottage! Thanks so much for sharing with us at our Thanksgiving Edition of Full Plate Thursday! Hope you have a great week and come back soon!
Miz Helen

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