Pumpkin Nut Bread

by Dinner Hero on November 21, 2013

pumpkin nut bread

Fall means pumpkin flavored EVERYTHING, right?  Well, pumpkin nut bread happens to be one of my all time favorite fall indulgences.  I just made 6 loafs with the intent of sharing them.

Um, I hate to admit it, but I didn’t really get around to the sharing part.

I could blame my kids…they did eat their fair share…but I’ll admit that I’ve eaten a lot too.

That’s OK.  It’s so easy to make that I’ll probably just make some more real soon.

Yeah, like right now.


Pumpkin Nut Bread
Prep time: 
Cook time: 
Total time: 

Serves: 6 loaves

  • 3 cups all purpose flour
  • 2 ½ teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 4 tablespoons butter, softened
  • 2 cups sugar
  • 1 (16 ounce) can solid-pack pumpkin
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup pecans, chopped

  1. Preheat oven to 350 degrees.
  2. Sift together flour, soda, salt, and spices.
  3. In a separate bowl, cream butter with sugar. Add pumpkin, buttermilk, and egg to creamed mixture and mix well.
  4. Add dry ingredients and beat until well blended. Stir in pecans.
  5. Pour into 6 well greased mini-loaf pans.
  6. Bake 40 minutes or until center of loaves is set. Do not overcook.
  7. Serve with soft butter or cream cheese spread.

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