I did that thing where I bought a specific ingredient for a specific recipe and now have a bunch of the special ingredient leftover I need to get rid off. This time it was pecan flour. I added the pecans to a few other recipes but this is the one that I actually really liked and have remade a few times. It’s a pretty simple pumpkin quick bread with the pecan flour swirled in.
It’s easy to throw together. Just mix the pumpkin puree, the sugars, melted butter, oil, salt, vanilla, cinnamon and nutmeg together in a bowl. Stir in the eggs one at a time to make sure they are completely incorporated. Add 2 of the cups of flour and the baking powder and soda to the pumpkin batter. Stir in 1/2 of the buttermilk, then add another cup of flour and mix, then the remaining buttermilk and then the last of the flour. Remove 2 cups of the final batter and stir in the pecan flour. Pour 1/2 of the pumpkin batter into the bottom of 2 loaf pans and then top that with 1/2 of the pecan batter. Add the rest of the pumpkin batter on top and layer on the final bit of the pecan batter. Swirl the batters together in the loaf pans. Bake the bread for about 50 minutes before you start checking on it. After the pumpkin bread is completely baked, allow it to cool before enjoying.
These pumpkin loafs will last about 3 days at room temperature as long as they are wrapped up.
Extra Notes: I make this bread without the pecan flour as well and it’s also pretty great. The taste of this is much more pumpkin then spices, but you could up to double the cinnamon and nutmeg if desired. I tend to use white and brown sugar in the bread but all of one will work as well. For the oil, anything fairly neutral will do, I usually use vegetable, canola or corn oil. And, if you don’t have buttermilk on hand, use regular milk with a tablespoon of vinegar added to it.
Pecan Pumpkin Bread
Ingredients
- Pumpkin: 15 oz can
- Sugar: 1 cup
- Brown sugar: 1 cup
- Butter: ½ cup
- Oil: ½ cup
- Salt: 1 teaspoon
- Vanilla: 2 teaspoons
- Cinnamon: 1 tablespoon
- Nutmeg: 1 teaspoon
- Eggs: 4
- Flour: 4 cups
- Baking Soda: 2 teaspoons
- Baking Powder: 1 teaspoon
- Buttermilk: 2 cups
- Pecan Flour: 1 cup
Instructions
- Preheat the oven to 325F.
- In a large mixing bowl, stir together the pumpkin, sugars, butter, oil, salt, vanilla, cinnamon, and nutmeg.
- Add in the eggs one at a time.
- Mix in 2 cups of flour as well as the baking powder and soda. Once mostly incorporated, stir in ½ of the buttermilk. Stir in another cup of flour, the rest of the buttermilk, then the last cup of flour.
- Separate 2 cups of the final batter and mix in the pecan flour.
- Add a layer of the pumpkin batter to the bottom of 2 loaf pans, then layer half of the pecan batter on top. Pour the rest of the pumpkin batter over that and top that with the remaining pecan batter.
- Use a knife/spoon/toothpick to swirl the batter together.
- Bake for 50 minutes, then start checking that the loaf is done every 5 minutes.
- Allow the loafs to cool completely before enjoying.