Pumpkin Pecan Bread

by Jillian on October 17, 2011 · 6 comments

Happy Monday! One thing that makes it a happy Monday:

..and one thing that does not: Joe had to stay in Philadelphia overnight for work, so I went to bed and woke up alone. Last night I pretty much just vegged, ate pizza, and watched TV. This morning, I need to be a little more productive, but first things first. I wanted a nice warm comforting breakfast that I am normally unable to make. Being that I had leftover pumpkin bread from yesterday, I decided to make something that would compliment it. Pumpkin oats did just the trick.

I topped them off with a small slice of leftover pumpkin pecan bread and dug in while doing a little…..school work, if you will. It is all distance learning, and I promise to expand on it soon.

I paired it with a cup of yogi seven berry antioxidant tea, mainly because we are out of any and all coffee that is course ground. I use a french press to make my coffee, and no one like coffee grinds in their cup, so tea it was!

Sadly, there is probably only the equivalent of 2 pieces (or 1 if it’s a Jill serving size) of this yummy bread left. Between Joe and I picking at it yesterday, bringing some to his parents, and topping off my oatmeal, it’s practically gone. Luckily, it’s pretty easy to make and somewhat healthy with my substitutions.

Pumpkin Pecan Bread

adapted from allrecipes

Prep time: 15 minutes, Bake time: 50 minutes

Yield: one 7×3 inch loaf pan

Ingredients

  • 1/2 (15 ounce) can pumpkin puree (about 1 cup)
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 1/4 cup non fat greek yogurt
  • 1/3 cup water
  • 1 cup light brown sugar (was fresh out of dark)
  • 1/2 cups white sugar
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup chopped pecans (optional)
  • old fashioned oats for sprinkling on top
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, applesauce, yogurt, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Stir the dry ingredients into the pumpkin mixture until just blended. Fold in pecans. Pour the mixture into the prepared pan, only filling it 3/4 of the way. *YOU WILL HAVE EXTRA. Top with raw oats.
  3. Bake for about 50 minutes in the preheated oven. Loaf is done when toothpick inserted in center comes out clean.

*Do not overfill. You can use the additional to make a smaller loaf or muffins if you choose. The recipe was cut in half and is not enough to make two full loafs.


{ 5 comments… read them below or add one }

1 Bonnie October 17, 2011 at 2:01 pm

YUM! Gotta grab some more pumpkin when we’re home from our current travels and whip this up! Great photos and looks delish, Jillian!

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2 Lauren October 17, 2011 at 6:30 pm

This looks outstanding! I am serious thinking of whipping it up right now.

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3 Renee October 18, 2011 at 10:50 am

This is getting made tonight! I’m really liking all the pumpkin goodness you post.

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4 Lauren October 18, 2011 at 5:46 pm

Oh my…this looks delicious! Just found your blog and was excited to see you’re from NEPA. I grew up 45 minutes north of Scranton and now live in CT. Alright, now I need to go make this bread!

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5 Jillian October 19, 2011 at 9:39 am

Good old NEPA! haha! I hope you enjoy the bread!

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