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Pumpkin Pecan Bread
Source: dLife

The nutty aroma of this homemade pumpkin and pecan bread will fill your home!

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 118.1
Total Carbs 18.5 g
Dietary Fiber 1.1 g
Sugars 6.9 g
Total Fat 4.0 g
Saturated Fat 0.5 g
Unsaturated Fat 2.0 g
Potassium 92.9 mg
Protein 2.7 g
Sodium 90.9 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 3/4 cup  white all purpose flour
1 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/4 tsp  salt
0 1/2 cup  sugar
0 3/4 tsp  ground cinnamon
0 1/2 tsp  ground nutmeg
1 cup  Pumpkin, canned, unsalted
0 1/2 cup  liquid egg substitute
2 1/2 tbsp  vegetable oil
0 1/4 cup  chopped pecans
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix the flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg; make a well in the center.
  3. In a separate bowl, mix the pumpkin, egg substitute, and oil, add to the well of the dry ingredients and mix until just moistened. Gently fold in pecans.
  4. Spray an 8 x 4 inch loaf pan with nonstick cooking spray and spoon batter into pan.
  5. Bake until toothpick inserted into the center comes out clean, about 45 minutes, cool in pan for 10 minutes, then remove and transfer to a cooling rack, cool completely. Slice into 16 servings, 1/2 inch thick.

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