Friday, November 6, 2009

Perfect Pecan Pumpkin Bread!

Looks like I have gone a bit fanatic on the 'pumpkin' thing this fall.....but it makes for some awesome baking!! I created this recipe below, and I dont mean to brag.......but IT WAS THE BEST!!! I am trying to contain myself not to eat the whole loaf!!!!

Give it a try and let me know how you did!

Close up......look how moist....mmmm

This one is all boxed up now for my Auntie Mama...hopefully  Ronnie doesnt get into it before tomorrow.


  • 1  1/2 cups of unsweetened organic applesauce

  • 1 can of PURE pumpkin puree

  • 2 whole eggs, 2 egg whites

  • 1/2 cup of Skim Milk

  • 1/3 cup Molasses

  • 1 tablespoon of Pure Vanilla Extract

  • 3 1/2 cups of whole wheat flour

  • 2 cups of Sucanat (or Brown sugar if you cant find/get)

  • 2 teaspoons baking soda

  • 1 tablespoon ground cinnamon

  • 1 teaspoon each of : ginger, mace, nutmeg and cloves ( I LOVE THIS COMBO)

  • 1/2 teaspoon baking powder

  • 1 cup of chopped dates

  • 1 cup chopped pecans


  • 1/4 cup of Sucanat

  • 1/4 cup of chopped pecans (I ran out, so I ended up using sunflower seeds for this one)

  • 1/2 teaspoon ground cinnamon

  • 1/4 cup of quick oatmeal

Combine the first 7 ingredients, mix well. Combine all others in a seperate bowl. Then add the flour mixture to the pumpkin and mix well. Stir in dates and pecans. Pour into 3 lightly sprayed loaf pans.

Combine topping ingredients and sprinkle over batter

Bake at 350 for 65 minutes or until a toothpick comes out clean. Cool for 15 minutes and ENJOY!!!

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