Spiced Pecan Pumpkin Loaf
Indulge in the aromatic embrace of fall with this Spiced Pecan Pumpkin Loaf, featuring the delightful Muirhead Pecan Pumpkin Butter from Williams-Sonoma. This quick bread is a sumptuous blend of pumpkin and spice that not only tastes divine but also fills your home with wonderful, comforting scents as it bakes. Each bite offers a moist, tender crumb enriched by the crunch of pecans and the sweetness of raisins. Perfect for breakfast, an afternoon snack, or as a festive treat to share, this recipe yields two generous loaves, ideal for gifting or freezing. Serve it warm, slathered with a touch of honey nut cream cheese for an extra special treat!
N/A
Servings
292
Calories
15
Ingredients
Ingredients
Muirhead Pecan Pumpkin Butter
1 (Jar (13 1/2 ounce))
Canned pumpkin
3/4 cup (Puree)
Sugar
2 1/2 cups (Granulated)
Water
1 cup (Room temperature)
Vegetable oil
1 cup (Unflavored)
Eggs
4 (Large, beaten)
All-purpose flour
3 1/3 cups (Sifted)
Baking soda
2 teaspoons
Cinnamon
2 teaspoons (Ground)
Salt
1 teaspoon (Kosher)
Baking powder
1 teaspoon
Nutmeg
1/2 teaspoon (Ground)
Ground cloves
3/4 teaspoon
Pecans
1 cup (Chopped)
Raisins
1 cup (Optional)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C).
2
In a large mixing bowl, combine the Muirhead pumpkin butter, canned pumpkin, sugar, water, vegetable oil, and eggs. Whisk until the mixture is smooth and well combined.
3
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves until evenly mixed.
4
Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
5
Fold in the chopped pecans and raisins (if using) until evenly distributed throughout the batter.
6
Grease and flour two 9 x 5 inch loaf pans, ensuring even coverage.
7
Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
8
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
9
Once baked, remove the loaves from the oven and cool in the pans for about 15 minutes. Then, gently remove the loaves from the pans and allow them to cool completely on a wire rack.
10
Enjoy the loaf plain or spread with honey nut cream cheese for an extra touch of sweetness!
Nutrition Information
12g
Fat
42g
Carbs
5g
Protein
2.5g
Fiber
23g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Spiced Pecan Pumpkin Loaf?
It is a moist and aromatic pumpkin-based quick bread featuring pecans, raisins, and warm fall spices.
How many loaves does this recipe yield?
This recipe yields two generous 9 x 5 inch loaves, making it perfect for gifting or freezing.
What is the key flavor ingredient in this recipe?
The recipe highlights Muirhead Pecan Pumpkin Butter from Williams-Sonoma for its unique flavor profile.
What oven temperature is required for baking?
The oven should be preheated to 350 degrees F (175 degrees C).
How long should the pumpkin loaf bake?
The loaves should bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Should I use fresh or canned pumpkin?
This recipe specifically calls for 3/4 cup of canned pumpkin puree.
Are the raisins mandatory in this recipe?
No, the 1 cup of raisins is optional and can be omitted based on your preference.
What type of flour should I use?
The recipe calls for 3 1/3 cups of sifted all-purpose flour.
How many eggs are needed for the batter?
You will need 4 large, beaten eggs for this recipe.
What type of oil is best for this bread?
One cup of unflavored vegetable oil is recommended for a moist texture.
What spices provide the fall flavor in this loaf?
The spice blend includes ground cinnamon, nutmeg, and ground cloves.
Should the loaf pans be prepared in any special way?
Yes, you should grease and flour two 9 x 5 inch loaf pans to ensure the bread doesn't stick.
How long should the loaves cool in the pan?
Remove the loaves from the oven and let them cool in the pans for about 15 minutes before transferring to a wire rack.
What is a recommended serving suggestion?
Serve it warm, ideally slathered with a touch of honey nut cream cheese.
Can I overmix the batter?
No, you should stir gently until just combined; a few lumps are fine to ensure a tender crumb.
How many calories are in one serving?
Each serving contains approximately 292 calories.
What is the fat content per serving?
There are 12 grams of fat per serving of the pumpkin loaf.
How much sugar is in each serving?
Each serving contains 23 grams of sugar.
Does this recipe contain fiber?
Yes, each serving provides 2.5 grams of fiber.
What is the protein content per serving?
There are 5 grams of protein in each serving.
How many carbohydrates are in a serving?
There are 42 grams of carbohydrates per serving.
What kind of pecans should be used?
The recipe calls for 1 cup of chopped pecans.
Can I use room temperature water?
Yes, the recipe specifies 1 cup of room temperature water for the wet mixture.
Is baking soda or baking powder used?
Both are used: 2 teaspoons of baking soda and 1 teaspoon of baking powder.
What type of salt is recommended?
The recipe calls for 1 teaspoon of Kosher salt.
What category does this recipe fall into?
It is classified as a quick bread and can be served for breakfast, snack, or dessert.
Is it okay if the batter has lumps?
Yes, a few lumps are fine as long as the dry ingredients are mostly incorporated into the wet mixture.
Does the recipe require sifted flour?
Yes, the recipe specifies using 3 1/3 cups of sifted all-purpose flour for the best texture.
Can I freeze this pumpkin loaf?
Yes, these loaves are ideal for freezing to enjoy at a later date.
What is the total number of ingredients needed?
There are 15 ingredients in total required to make this recipe.