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.

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