Pumpkin Pecan Bread - Whole Grain Gourmet

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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

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Pumpkin Pecan Bread

Written by Whole Grain Gourmet

Saturday, 27 September 2008 00:00

Pumpkin Pecan Bread

A recent comment from Marcie inspired this little gem of a bread. It's a spin off from our banana bread recipe that replaces the banana with pumpkin. The flavors are wonderful. It's a great way to welcome in the fall season.

Since pumpkin lacks the natural sweetness of banana, I increased the brown sugar. I also switched from walnuts to pecans. Both were good calls. The bread is a real treat. The chocolate chips are optional, but if you love chocolate as much as I do, then don't skip them.

I hope you enjoy this recipe. We can't wait to make it again.

Pumpkin Pecan Bread

Ingredients:

1/3 cup unsalted butter, softened at room temperature
1/4 cup honey
1/2 cup packed natural brown sugar
1 tsp vanilla extract
2 eggs
1 1/2 cup pumpkin puree
1 3/4 cup white whole wheat flour
1/2 tsp kosher salt
1/2 tsp cinnamon
1 tsp baking soda
1/4 cup water
1/2 cup chopped pecaons
1/2 cup dark chocolate chips, preferrably 60% cocoa

Preparation:

Preheat the oven to 325 degrees.
Lighly grease a 9x5 inch loaf pan with butter.
Combine flour, cinnamon, and salt in a bowl. Whisk and set aside.
In another large bowl, combine butter, honey, and sugar and beat for two minutes. Add the eggs and lightly beat until just combined. Mix in pumpkin and vanilla -- do not overmix. Gradually beat in the flour mixture in thirds.
Dilute baking soda in ¼ cup hot (not boiling) water, then beat into batter.
Stir in, by hand, the chocolate chips and chopped nuts.
Pour the batter into the pan and bake at 325 for approximately 55 to 65 minutes. (test for doneness being careful not to overbake as it may dry out the bread)
Remove from pan and place on a wire rack to cool. If you plan to serve this to guests and want clean slices, then allow it to cool for 30 minutes. Otherwise dig in after 5 minutes.

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Comments (17)

Looks great

Love this recipe! Looks so delicious!

I just roasted a pumpkin. Thanks for the inspiration, this looks fantastic!

this looks absolutely delicious! i've been looking for more whole grain recipes. what a perfect bread to make for fall!

The bread looks moist and perfect! I love pumpkin bread but have never had it with nuts and chocolate added--great idea!

This would make a nice dessert with ice cream!

This looks amazing and I love pumpkin anything! I've got all of the ingredients and am going to make a batch tonight. Thanks!

Wow, that looks amazing! I love cooking with whole wheat flour...love all of your recipes :). How does your site work, exactly? Is it more of a forum? I'd love to register :)

Thanks for sharing!
-Jen

I am so excited to try this! This is the perfect time of year for some pumpkin bread.

Hi there!

I chose your receipe for this months "cooking with cinnamon" game (local for ex-yu food bloggers), and I am very satisfied how it turned out!

I just had to use walnut insted of pecans, as I am not so sure what it is and wheter I can find such nut here in Serbia. A also skiped 1/4 cup of water as my bater was alredy soft without it. I guess my cooked and mashed pumpkin was liquid enough.

Anyhow, It is really moist and soft, taste and smell are fantastic... Thank you for this great receipe!

This recipe is fantastic! I made some mild modifications (subbing agave nectar for honey and using a blend of whole wheat and brown rice flours) and was just amazed. The chocolate chips are like a kiss in each bite.
Thanks for sharing such wonderful recipes!

Thanks to all for the feeback!

mamajac - what an honor to have a recipe featured on your blog. I'm glad you enjoyed it.

Jaya - Your modifications sound wonderful. Thank you for taking the time to let share them with us.

This bread was very moist, but needed more flavor. I should have added more cinnamon and nutmeg. I also added some baking powder b/c I usually do with baked goods. Otherwise, fantastic.

Hi Desiree!

I'm going out on a limb and guessing you did not opt for the chocolate chips. If that was the case, I would agree that the flavor would be on the mild side. Thanks for the feedback!

This recipe was fantastic. I made 4 small loaves so I could freeze a couple. Fact is, they never made it to the freezer.

I'm planning on making these as nice Home & Teacher's gifts for the Holidays.

I substited veg oil for the butter ,pumpkin and sunflower seeds for the pecans , used 1/2 honey 1/2 molassas turned out fabulous , will deffinately make again

Wow! Just one more terrific recipe from Whole Grain Gourmet! I made this for Christmas and it was totally awesome....just as good as the banana bread one. Oh....so moist and yummy. Just one piece??? Na....

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