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Pumpkin Pecan Bread
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Pumpkin Pecan Bread {w/ cream cheese glaze}

Ingredients

  • 1 cup pumpkin puree not pie filling
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1-1/2 cup granulated sugar
  • 1-3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp ground ginger
  • 1/2 cup pecans

Icing

  • 2 ounces cream cheese
  • 1/2 cup confectioners sugar
  • 1 tsp vanilla extract
  • milk

Instructions

  • Preheat oven to 350 conventional/ 325 convection
  • Mix together pumpkin, eggs, oil, water & sugar in mixer bowl until well blended
  • In separate bowl, combine flour, baking soda, salt, spices - then add to mixer bowl - beat well about 30 seconds
  • Add pecans
  • Spray loaf pans (this made 3 mini loaves) with Bakers Joy
  • Fill pans equally with batter
  • Bake in center of oven 50-60 minutes
  • Cool in pan on wire rack
  • Remove from pans
  • Place all glaze ingredients in small bowl & whisk until well blended.
  • Use just enough milk to bring it to the consistency you desire - I used about 2-3 tbsp.
  • Drizzle over the tops of the loaves
  • Store in refrigerator