Beth's Pecan Pumpkin Loaf
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
4 mini loaves
ingredients
- 3⁄4 cup high protein whole wheat flour
- 3⁄4 cup white sugar (have also used Splenda)
- 1 1⁄2 tablespoons baking powder
- 1⁄2 teaspoon sea salt
- 3⁄4 cup buttermilk
- 1⁄2 cup unsalted butter (melted and cooled)
- 2 eggs, jumbo
- 2 cups canned pumpkin
- 1 cup coarsely ground pecans (use blender or coffee grinder)
directions
- 1. Preheat the oven to 350 F degrees.
- 2. Grease 4 small (individual) or 1 regular 9x5x3 loaf pan.
- 3. In a large bowl, sift together the first 4 dry ingredients. Set aside.
- 4. In another bowl, combine the liquid ingredients (buttermilk, butter, eggs & pumpkin).
- 5. Now stir the liquid ingredients into the dry ingredients until everything is moistened. Do not over work.
- 6. Gently stir in the pecans.
- 7. Pour the batter into the pans; top with a few decorative pecans and bake for 50-60 minutes.
- 8. Do not over bake -- this loaf is very soft and moist if you remember this tip.
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