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.
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
- 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
- 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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