why make this recipe
Libby’s Moist Pumpkin Pecan Bread is a delightful treat that brings the warm flavors of fall right to your kitchen. This bread is not only moist and rich but also packed with the wonderful tastes of pumpkin and pecans. It’s perfect for breakfast, a snack, or dessert. The recipe is easy to follow and makes enough to share with family and friends. Plus, it fills your home with an inviting aroma that everyone will love!
how to make Libby’s Moist Pumpkin Pecan Bread
Ingredients
- 2 cups all-purpose flour (sifted)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg (or fresh grated)
- 2 eggs
- 1/2 cup milk
- 1 cup Libby’s 100% Pumpkin (There will be some left over in the can; freeze that for pancake batter for later if you like!)
- 1/4 cup unsalted butter, lightly melted
- 1/2 cup pecan chips or pieces
- Baking Spray
Directions
- Preheat your oven to 350 degrees.
- In a large bowl, stir together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a smaller bowl, combine the wet ingredients: whisk the eggs, milk, and pumpkin. Stir in the melted butter.
- Add the wet mixture to the dry ingredients bowl and mix gently.
- Fold in the pecan pieces carefully.
- Spray the loaf tins with Pam Baking Spray.
- Fill the tins with batter evenly in three loaf pans.
- Bake for about 35 minutes. Test for doneness by using a toothpick. If it comes out clean, it’s ready. Let cool for 15 minutes before serving.
how to serve Libby’s Moist Pumpkin Pecan Bread
Libby’s Moist Pumpkin Pecan Bread is delicious served warm or at room temperature. You can slice it and enjoy it plain or spread some butter or cream cheese on top for extra flavor. It pairs well with a cup of coffee or tea, making it a great choice for brunch or an afternoon snack. Feel free to add a sprinkle of extra cinnamon or chopped pecans on top before serving for a special touch.
how to store Libby’s Moist Pumpkin Pecan Bread
To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it. It will last in the freezer for about three months. When you’re ready to eat it, simply thaw it at room temperature or warm it in the oven for a few minutes.
tips to make Libby’s Moist Pumpkin Pecan Bread
- Make sure to sift your flour to keep the bread light and fluffy.
- Use fresh spices like cinnamon and nutmeg for the best flavor.
- Don’t over-mix the batter; folding gently helps keep the bread tender.
- You can substitute walnuts for pecans if you prefer a different nut or if you have allergies.
variation
If you love chocolate, consider folding in some chocolate chips along with the pecans for a sweet twist. You can also add dried cranberries or raisins for added texture and flavor.
FAQs
Q: Can I use fresh pumpkin instead of Libby’s canned pumpkin?
A: Yes, you can use fresh pumpkin puree, but make sure it’s cooked and blended until smooth.
Q: What if I don’t have pecans?
A: You can replace pecans with walnuts or even omit the nuts entirely if you prefer.
Q: Can I make this recipe as muffins instead of bread?
A: Absolutely! Just pour the batter into muffin tins and bake for about 20-25 minutes or until a toothpick comes out clean.