🎃 Pumpkin Spice Pecanbread
A fall favorite your Pinterest audience will love. This moist and delicious bread is perfect for autumn gatherings or a cozy night in!
Ingredients Â
- * 2 cups pecans finely chopped
- * 1 1/2 cups self-rising flour
- * 3/4 cup granulated sugar
- * 3/4 cup packed brown sugar
- * 1/2 cup vegetable oil
- * 3/4 cup canned pumpkin puree
- * 4 large eggs beaten
- * 1 teaspoon vanilla extract
- * 1/4 teaspoon salt
- * 1 teaspoon ground cinnamon
- * 1 teaspoon pumpkin pie spice
- * 1/2 teaspoon orange zest optional
- * 1/2 cup milk optional, for moister bread
InstructionsÂ
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine the self-rising flour, granulated sugar, brown sugar, salt, cinnamon, and pumpkin pie spice. Whisk to combine.
- Add the vegetable oil, pumpkin puree, beaten eggs, vanilla extract, and orange zest (if using) to the dry ingredients. Mix until just combined. Do not overmix.
- Stir in the chopped pecans. If using, gently fold in the milk.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a richer flavor, use butter instead of vegetable oil. You can also add 1/2 cup of chocolate chips or dried cranberries to the batter for added texture and flavor. If your self-rising flour doesn't contain salt, add an additional 1/2 teaspoon of salt. Allowing the bread to cool completely before slicing prevents it from crumbling.