Name: Gigi’s Spiced Pumpkin Pecan Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Cuisine: American
Ingredients: 4 cups flour; 1 tablespoon pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 can (15 ounce) 100% pure pumpkin; 2 cup packed brown sugar; 1 cup apple juice; 4 large eggs; 1/4 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup chopped pecans, divided

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

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
1/2 teaspoon salt
1 can (15 ounce) 100% pure pumpkin
2 cup packed brown sugar
1 cup apple juice
4 large eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped pecans, divided

Instructions

Preheat oven to 350 degrees F. Grease two 9 x 5 inch loaf pans and set aside.
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 3/4 cup of the pecans.
Spoon batter evenly into each of the loaf pans. Sprinkle remaining nuts over the top of each loaf.
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.