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–+ servings

No-Knead Pumpkin Pecan Bread

A deliciously moist and flavorful bread made with pumpkin puree and crunchy pecans, perfect for fall.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
Wet Ingredients
  • 1 cup pumpkin puree canned or fresh
  • 1 cup buttermilk
  • 1 large egg beaten
  • 1 cup brown sugar packed
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup chopped pecans toasted if desired
  • 1 cup chocolate chips optional

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In another bowl, mix the wet ingredients: pumpkin puree, buttermilk, beaten egg, brown sugar, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  4. Fold in the chopped pecans and chocolate chips if using.
Bake the Bread
  1. Preheat the oven to 350°F (175°C).
  2. Grease a loaf pan and pour the batter into the pan, smoothing the top.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 2gFiber: 2gSugar: 8g

Notes

This bread can be stored in an airtight container for up to 5 days. It also freezes well for up to 3 months.

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