Pumpkin Pecan Quick Bread Recipe | Bakepedia

Pumpkin Pecan Quick Bread

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Not Your Typical Pumpkin Bread – This Features Pumpkin Seed Flour and Pumpkin Oil

pumpkin loaf

This is not your typical pumpkin pecan quick bread. Our version features pumpkin oil and pumpkin seed flour as well as the pumpkin purée. The quick bread could be made with a flavorless oil, such as safflower or canola, but you would lose the depth and complexity that the pumpkin oil brings.

pumpkin oil

These specialty products are from Oliver Farm. We learned about them when we sourced their pecan flour and pecan oil and now, here again, this Georgia Centennial Heritage Farm has produced a lovely artisanal product. The loaf comes together quickly in the time it takes the oven to preheat – you don’t even need a mixer; just whisk by hand – and stays moist for days, due to the oil. Check out the GF Fruit Crisp using the pumpkin seed flour as well.

pumpkin oil 2

Pumpkin Pecan Quick Bread
Author: 
Makes: 1, 8-inch load; 8 to 10 slices
 
Ingredients
  • ¾ cup all-purpose flour
  • ⅓ cup pumpkin seed flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup firmly packed light brown sugar
  • ¼ cup sugar
  • 3 large eggs, at room temperature
  • ½ teaspoon vanilla extract
  • 1 cup canned pumpkin purée
  • ½ cup pecans halves, chopped, divided
  • 2 tablespoons pepita (pumpkin seeds)
Instructions
  1. Position rack in center of oven. Coat an 8-inch loaf pan with nonstick spray.
  2. Whisk together the flour, pumpkin seed flour, pumpkin pie spice, baking soda and salt to aerate and combine; set aside.
  3. Whisk together the brown sugar, sugar and eggs until blended and smooth. Whisk in the vanilla, and pumpkin purée just until combined. Fold in almost all of the pecans – just reserve a hefty tablespoon for sprinkling on top, which you can measure by eye. Scrape batter into prepared pan, smoothing top. Sprinkle reserved pecans evenly over the top and then also sprinkle on the pumpkin seeds.
  4. Bake for about 45 to 55 minutes or until a toothpick tests clean. Cool pan on rack for about 15 minutes then unmold loaf on rack directly to cool completely. Bread is ready to serve or store wrapped in plastic wrap at room temperature for up to 3 or 4 days.
 

Bakepedia Tips

  • This recipe doubles well – make two!
  • Note that we suggest an 8-inch loaf pan. You could use a 9-inch but the load would be squatter and we like this dimension.
  • The pumpkin oil could be replaced with almond oil and the pumpkin seed flour with almond meal for a different take on this easy quick bread.
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