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    October 3, 2016

    Gigi’s Spiced Pumpkin Pecan Bread

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    Gigi's Spiced Pumpkin Pecan Bread

    Fall is in the air! My Mom loved pumpkin bread and this is Gigi’s spiced pumpkin pecan bread recipe. It was a staple in our home every fall when I was growing up. Going through her recipes recently, I found it and decided to make it for a friend who was having a bad week.

    I named the recipe Gigi’s spiced pumpkin pecan bread because my boys called her Gigi rather than Grandma. My Mom actually wrote on the recipe that it is “very good” and she’s right! It’s moist with great texture and a bit of crunch from the pecans. This recipe makes 2 loaves in 9 x 5 loaf pans. One to keep, one to share…or freeze.

    A delicious bread for breakfast or a snack.

    Can’t get enough pumpkin? Try these other recipes:

    Praline Pumpkin Spice Mini Muffins

    Pumpkin Spice Cupcakes with Vanilla Bean Buttercream

    Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze

     

    Gigi’s Spiced Pumpkin Pecan Bread

    Gigi’s Spiced Pumpkin Pecan Bread

    Yield: 2 loaves
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes

    A family favorite year after year perfect for fall.

    Ingredients

    • 4 cups flour
    • 1 tablespoon pumpkin pie spice
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 can (15 ounce) 100% pure pumpkin
    • 2 cup packed brown sugar
    • 1 cup apple juice
    • 4 large eggs
    • ¼ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup chopped pecans, divided

    Instructions

    1. Preheat oven to 350 degrees F. Grease two 9 x 5 inch loaf pans and set aside.
    2. In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. In a separate larger bowl mix pumpkin, brown sugar, juice, eggs, oil and vanilla. Stir in flour mixture and ¾ cup of the pecans.
    3. Spoon batter evenly into each of the loaf pans. Sprinkle remaining nuts over the top of each loaf.
    4. Bake for 60 to 70 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove to wire rack to cool completely.

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    • Baker's Secret Basics Premium Nonstick Large Loaf Pan - 5 x 9
      Baker's Secret Basics Premium Nonstick Large Loaf Pan - 5 x 9

    Did you make this recipe?

    I'd love to hear about it! Please leave a comment below!

    © Ellen Folkman and Family Around the Table

    Gigi's spiced pumpkin pecan bread is a family favorite year after year that's perfect for fall.

     

    A family favorite year after year.

    A family favorite year after year.

     

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    Related

    Filed Under: Desserts and Sweets Tagged With: family recipes, pecans, pumpkin bread, Pumpkin spice, pumpkin week

    Reader Interactions

    Comments

    1. Jill says

      October 21, 2018 at 9:09 pm

      Pumpkin bread is probably my favorite quick bread. I’ve never tried a recipe that uses apple juice before. I’ll have to try this recipe!

      Reply
    2. Catherine Brown says

      October 21, 2018 at 8:28 pm

      I love pecans in pumpkin bread! I’ve never made it with apple juice though. Will have to give this a try.

      Reply
    3. Ginny McMeans says

      October 21, 2018 at 8:26 pm

      This is a nice traditional pumpkin quick bread. Love the apple juice used in it too.

      Reply
    4. Annemarie says

      October 21, 2018 at 8:21 pm

      This looks delicious! I don’t usually put nuts in my pumpkin bread, but I’m going to try it next time.

      Reply
    5. Chris Collins says

      October 21, 2018 at 6:17 pm

      This spiced pumpkin pecan bread looks SO delish!! Seriously can’t wait to try the recipe 🙂

      Reply
    6. Cindy Kerschner says

      October 12, 2016 at 5:49 am

      Pumpkin bread is a must bake for fall. Thanks for the recipe!

      Reply
    7. Carlee says

      October 03, 2016 at 10:21 pm

      I just love that there is apple juice in there too! What a fun pumpkin bread recipe!

      Reply
    8. Caroline says

      October 03, 2016 at 7:40 pm

      Looks and sounds tasty!

      Reply
    9. Wendy, A Day in the Life on the Farm says

      October 03, 2016 at 3:38 pm

      I like that this recipe uses apple juice as the liquid. Sounds YUM.

      Reply
    10. Rebekah @ Making Miracles says

      October 03, 2016 at 11:35 am

      There is nothing quite like pumpkin bread to say welcome fall – this looks wonderful!

      Reply

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    About Me

    I'm Ellen, a freelance writer, recipe developer and former correspondent for the Tampa Bay Times where I wrote a regular TASTE section feature as well as reviewed cookbooks for more than 15 years. My Mom and my kids are the inspiration for Family Around the Table. My Grandmother too. I remember my Grandmother making fresh pasta for dinner. She was from Italy and a very good cook so I come by my love of cooking naturally. My Mom inherited her cooking skills too.

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