Pumpkin Pecan Loaf

by Melody Thacker, in Recipes (No Comments)

Pumpkin loaf has become popular and it’s no wonder. A slice of warm pumpkin pecan loaf goes well with a cup of hot coffee or tea on a cool fall or winter day. It’s a delicious way to use up any leftover cooked pumpkin or even sweet squash.  You can also use canned pumpkin if you don’t have fresh.

Unlike pumpkin bread which is a quick bread, this recipe can be considered a cake. The loaf is moist with just the right amount of warm spices, cinnamon, nutmeg, and cloves to complement the pumpkin. The chopped pecans add to the flavor and texture.  You’ll find a printable version of this delicious recipe below. Be sure to read my notes for storage and baking tips.

Pumpkin Pecan Loaf Recipe

Pumpkin Pecan Loaf Cake Ingredients:

• Watkins Cooking spray
• 1 & 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons Watkins ground cinnamon
• 1/4 teaspoon Watkins ground nutmeg
• 1/4 teaspoon Watkins ground cloves
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon Watkins baking vanilla
• 1 & 1/3 cups pumpkin, cooked mashed or canned
• 1/2 cup chopped pecans

Directions:

1. Preheat the oven to 350°F. Spray a 8.5″ x 4.5″ x 2.75″ loaf pan with cooking spray, and line the pan with wax or parchment paper if desired.
2. Mix together the dry ingredients. Place the flour, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl and whisk to combine; set aside.
3. Cream the butter and sugar together in a stand mixer or with a hand mixer.
4. Add vanilla and beat on medium speed until light and fluffy, 1 to 2 minutes.
5. Beat in the eggs one at a time, beating after each addition until well combined.
6. Beat in the pumpkin until well combined.
7. Stir in the flour mixture with a wooden spoon until just combined. Stir in pecans.
8. Transfer the batter to a loaf pan.
9. Bake the loaf for 55 to 65 minutes. Bake until the cake springs back when touched and a tester or toothpick inserted into the center comes out with just a few moist crumbs.
10. Let the cake cool for 15 minutes before removing it from the pan. Finish cooling on a wire rack.

Serve pumpkin loaf warm or at room temperature. Makes about 14 slices of cake. (Depending on who is cutting the loaf.)

 

Notes and Tips

• Salted butter can be substituted for unsalted, I reduce the salt in the recipe by half.
• Line the bottom and sides of your loaf pan with a single sheet of wax paper or parchment paper, leaving a few inches of paper to overhang. This creates a sling and makes it much easier to remove the cake from the pan.
• Storage: Cake can be kept in an airtight container at room temperature for 4 to 5 days, or frozen for up to 3 months.
• Garnish: Butter the top of the pumpkin loaf and roll or press additional chopped pecans on top before slicing.
• Interesting nutrition fact, one slice of pumpkin loaf contains 1517 IU or about 65 % of your daily Vitamin A needs. Pumpkin is a great source of Vitamin A, Folate, and minerals like magnesium and Phosphorus.  So you can have your cake and eat it too!

I use and recommend Watkins spices and extracts because I’ve found they’re reasonably priced and of exceptional quality. You should know I’m also an Independent Watkins Consultant which means if you purchase through my website I’ll earn a commission. Thanks in advance, I know you’ll love Watkins as much as I do.

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