As we head towards the holidays you can be sure that one of the breads I will be filling my freezer with in this delicious pumpkin pecan bread. This recipe was shared by my step sister and it is every bit as delicious as her zucchini carrot bread recipe! I’m going to make a loaf for our thanksgiving table this year and another loaf or two for our freezer. 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


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


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).

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.

This bread freezes well. If freezing, wrap loaf in plastic wrap, and then in aluminum foil.

Pumpkin Carrot Bread

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

10 comments on “Pumpkin Pecan Bread

Veronica Lee on November 1, 2019 3:25 am

Looks amazing! I’d love to try this bread recipe.

lisa lombardo on November 1, 2019 2:11 pm

looks yummy!

Anita Holland on November 4, 2019 12:28 am

This looks delicious.

Nancy Wolff on November 4, 2019 1:01 am

This is our go to recipe for pumpkin bread! 🙂

Erica on November 4, 2019 1:29 pm

This looks really good and so simple. I also have a freezer full of quick bread. I love having a loaf ready to defrost at any time. Thanks for sharing to Mix It Up Monday.

Anita Holland on November 6, 2019 1:21 am

Looks delicious thank for sharing.

Robin on November 6, 2019 6:19 pm

This would go so well with my morning cup of Earl Grey! Thanks so much for sharing your talent with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinning!

April J Harris on November 11, 2019 3:33 pm

I love having treats on hand in the freezer, Nancy, and a pumpkin bread that freezes well is always a good thing! Love the addition of the carrots for flavour, nutrition and texture. Sharing on the Hearth and Soul Facebook page later today. Thank you for being a part of the Hearth and Soul Link Party! I hope your week is starting off well.

Lisa L Lombardo on November 12, 2019 1:08 am

Hi Nancy!
I’m featuring your post this week! Thanks so much for sharing with us on Farm Fresh Tuesdays! I hope you’ll come back this evening or tomorrow for our 3 Weeks of Thanksgiving Special Hop Event!

Nancy Wolff on November 12, 2019 7:23 pm

thank you so much for the feature! 🙂

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