Pumpkin Nut Bread
As written, this pumpkin bread is just sweet, perfect for breakfast and excellent toasted with butter. I love using pumpkin from a local farm and pecans from my husband’s parents’ home in Texas. This loaf is definitely the ‘taste of home.’
Servings Prep Time
2loaves 10minutes
Cook Time
1.5hours
Servings Prep Time
2loaves 10minutes
Cook Time
1.5hours
Ingredients
Instructions
Mix the wet ingredients.
  1. Melt butter and combine with sugar.
  2. Add duck eggs and mix
  3. Add pumpkin and mix, add water. You’ll have a wet, orange batter.
Mix dry ingredients and combine
  1. In the same bowl, on top of wet OR in a separate bowl, combine all dry ingredients. Mix together well so there are no pockets of baking soda to get stuck in the back of your mouth (yes, i may have under mixed once 😉 )
  2. Combine
Fill loaf pans and bake
  1. Line your loaf pans with a sheet of parchment paper for easy removal. Using a spatula, pour equal amounts of batter into 2 loaf pans. Pans will not appear filled.
  2. Bake at 325 for one hour 30 minutes. I turn my loaves halfway through baking as my oven is not evenly heated. Test the center of each loaf with a toothpick or skewer to be sure it comes out clean.
  3. Cool loaves on a rack. You can leave the parchment around the loaf as a wrapper, or remove.
Recipe Notes

I bake this bread up ‘not so sweet’ making it perfect for breakfast. Nuts add a little extra heartiness and a touch of earthy sweetness, but can be omitted. Cook this recipe with oil for a moisture loaf, butter for a denser loaf or a mix of each. The original recipe for this loaf calls for 3 cups sugar, which is definitely delicious. I would not reduce the amount of sugar to less than 2 cups.