Pumpkin Alabama Pecan Bread
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Pumpkin Alabama Pecan Bread is a warm, comforting treat perfect for any season. The combination of pumpkin, pecans, and spice creates a soft, flavorful bread with a delightful texture. It’s easy to make and is a delightful snack, dessert, or breakfast option.
Pumpkin Alabama Pecan Bread
This recipe is great because it balances sweetness and texture. Pre-chopped pecans will save you money and time compared to whole pecans.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- pecans chopped
- granulated sugar
- brown sugar, light or dark, packed
- eggs
- butter melted, salted or unsalted
- pumpkin puree
- pure vanilla extract
- salt
- self-rising flour
Pumpkin Alabama Pecan Bread Cooking Tips
- Always use pumpkin puree, not pie filling.
- Grease and flour, or use Wilton Cake Release, your pan well to prevent sticking.
- Let the bread cool completely before slicing for clean, smooth cuts.
- Toast the pecans lightly before adding them to enhance their flavor.
Frequently Asked Questions
- Can this be made ahead of time? Yes, this bread stores well and can be kept in an airtight container for several days.
- Can I substitute nuts or leave them out? You can replace pecans with walnuts or omit them entirely, but the texture and flavor will change slightly.
- Can this be frozen? Yes, wrap the loaf tightly in plastic wrap and store it in a freezer-safe bag or container for up to three months.
Pumpkin Alabama Pecan Bread Conclusion
Pumpkin Alabama Pecan Bread combines pumpkin and pecans into a flavorful, easy-to-make recipe. It’s versatile enough to enjoy for breakfast, as a snack, or even as a dessert. With my simple tips, you can make it your own and enjoy it throughout the year.
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Pumpkin Alabama Pecan Bread
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar light or dark, packed
- 4 large eggs
- ⅔ cup butter melted, salted or unsalted
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 and ½ cup self-rising flour
- 2 cups pecans chopped
Instructions
- Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with Wilton Cake Release.
- In the bowl of an electric mixer, stir together sugar, brown sugar, eggs and butter. Mix until smooth.1 cup granulated sugar, 1 cup brown sugar, 4 large eggs, ⅔ cup butter
- Stir in the pumpkin.½ cup pumpkin puree
- Add the vanilla, salt, and flour. Mix until incorporated. Add pecans, and fold in by hand until evenly mixed.1 teaspoon pure vanilla extract, ¼ teaspoon salt, 1 and ½ cup self-rising flour, 2 cups pecans
- Pour into prepared pan and bake for 30-35 minutes.
- Store in an airtight container 5 to 7 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.