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    Home » Our latest posts » Breads

    Nutty Pumpkin Spice Bread Bursting with Fall Flavors

    November 6, 2018 Filed Under: Breads, Quick Bread

    Jump to Recipe Print Recipe
    Easy Nutty Pumpkin Spice Bread is bursting with fall flavors of pumpkin, spices and pecans. Made healthier with whole wheat flour, low fat and sugar.

    This easy Nutty Pumpkin Spice Bread is bursting with fall flavors of pumpkin, spices and pecans. Made healthier with whole wheat flour, low fat and sugar.

    loaf of pumpkin spice bread on cooling rack with mini pumpkin

    Anyone that has tried my son's favorite carrot bread recipe will recognize this basic recipe. All I did was swap out the carrot for pumpkin and change up the spices. I use whole wheat flour because it adds a nice nutty flavor and texture, but you can use all-purpose flour or half and half.

    [click_to_tweet tweet="Easy whole wheat, low fat Nutty Pumpkin Spice Bread is bursting with fall flavors of pumpkin, spices and pecans. #pumpkinbread #pumpkinspice #pumpkinrecipes " quote="Easy whole wheat, low fat Nutty Pumpkin Spice Bread is bursting with fall flavors of pumpkin, spices and pecans." theme="style2"]

    Nutty Pumpkin Spice Bread

    loaf of pumpkin spice bread on cooling rack with mini pumpkin
    Print Recipe Pin Recipe

    Ingredients
     

    • ¾ cups pumpkin puree
    • 1 ½ cup whole wheat flour
    • 1 teaspoon cinnamon
    • ¾ teaspoons salt
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon ginger
    • ¼ teaspoon ground allspice
    • ⅔ cups sugar
    • ⅓ cup canola or vegetable oil
    • ⅓ cup plain yogurt
    • 1 Large egg
    • 1 teaspoon vanilla
    • ½ teaspoon almond extract (optional)
    • ½ cup pecans or walnuts finely chopped
    • 12 pecan or walnut halves for decoration

    Instructions
     

    • Preheat oven to 350 degrees.
    • In a large bowl, whisk together whole wheat flour, cinnamon, salt, baking soda, baking powder, ginger and allspice.
    • In a small bowl whisk together carrot, sugar, oil, yogurt, vanilla, almond extract and egg. 
    • Fold pumpkin mixture into flour mixture, stirring until just combined. Add chopped nuts.
    • Pour batter into an 8-inch loaf pan coated with cooking spray. Decorate top with nut halves. 
    • Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool bread in pan for 10 minutes on a wire rack; remove from pan. Cool completely on the wire rack.

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    Reader Interactions

    Comments

    1. Marilyn

      November 06, 2018 at 6:22 pm

      Thank you for hosting. I love sharing with your readers and always find inspiration here. Have a blessed week! #OverTheMoon #ThursdayFavoriteThings

      Reply
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      November 07, 2018 at 1:28 pm

      Thank you for hosting another wonderful party. Have a great week.

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