Comida Kraft
Recipe Box

Pumpkin-Pecan Bread

Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

16 servings

Nutty, spicy and moist, this is the Pumpkin-Pecan Bread to bring to new neighbors, coworkers and anyone else you want to impress.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine first 6 ingredients. Whisk eggs and milk in large bowl until blended. Add sugar, pumpkin and dressing; mix well. Add flour mixture; stir just until moistened. Stir in nuts.
  • Pour into greased and floured 9x5-inch loaf pan.
  • Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

Substitute

Prepare using KRAFT Real Mayo Mayonnaise.

Cooking Know-How

For best results, use a light touch when mixing the quick bread batter. Over-stirring creates a dense tough loaf.

Servings

  • 16 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diet Exchange

  • 2 Starch
  • 1/2 Fat

Nutrition Bonus

In addition to adding both flavor and moistness to this delicious quick bread, the pumpkin also adds an excellent source of vitamin A.

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 180
Total fat 5g
Saturated fat 1g
Cholesterol 25mg
Sodium 200mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 17g
Protein 3g
% Daily Value
Vitamin A 50 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is the most awesome pumpkin bread you could ever have. This is the most awesome pumpkin bread you could ever have. I got this recipe in the mail from Kraft, almost 13 years ago, and I have made it for everyone with great compliments and raves about it. The Miracle Whip makes it so moist, it falls apart and just melts in your mouth. My kids love my Pumpkin Muffins! I omit the nuts, and pour it in baking cups. It is great for a quick breakfast, too. Even people that don't think they would like it, end up loving it!!! I will never use another recipe for pumpkin bread!
Date published: 2006-12-22
Rated 4 out of 5 by from I made a few variations in seasoning since I didn't have sage on hand. I made a few variations in seasoning since I didn't have sage on hand. It was really good! I even shared it with lots of friends. The amount of batter was so much for my little bread pan that I made 6 muffins also. Everyone loved them... I WILL make again. My only complint was it wasn't as moist as I'd like.
Date published: 2008-11-17
Rated 4 out of 5 by from My family loved this. My family loved this. I made the following changes to the recipe. I used 1 1/2 cups of fresh pumpkin instead of canned. Due to nut allergies, I used the roasted seeds from the pumpkin in lieu of the pecans. Roast seeds for 5 mins @ 350 degs,omitting the salt. Happy Fall cooking!Yum
Date published: 2008-10-13
Rated 4 out of 5 by from Wanted to make something quick, easy, and yummy, and I did! Wanted to make something quick, easy, and yummy, and I did!! So great to bring for Thanksgiving. I substituted non-fat vanilla yogurt instead of Miracle Whip, and I think was great. Many mini loaves so I can bring to the different places I have to be tomorrow!
Date published: 2007-11-21
Rated 5 out of 5 by from This is the best pumpkin bread recipe I have ever made. This is the best pumpkin bread recipe I have ever made. I used Kraft light mayo instead of Miracle Whip without problem. I used chocolate chips instead of pecans for one batch, and my kids thought it was the greatest thing they've ever eaten!
Date published: 2007-02-06
Rated 5 out of 5 by from I made this recipe because I had left over pumpkin from the double pumpkin cheesecake recipe. I made this recipe because I had left over pumpkin from the double pumpkin cheesecake recipe. This is perfect. I cut the miracle whip in half as suggested by the other posters. This is a moist yummy bread.
Date published: 2009-04-02
Rated 4 out of 5 by from Very easy recipe...was a winner with my kids and husband. Very easy recipe...was a winner with my kids and husband. I'll be making this again and sending it in to school for my son's teachers to snack on, and for Christmas presents for my daughter's teachers.
Date published: 2002-10-19
Rated 5 out of 5 by from Made this pumpkin bread and used fresh pumpkin. Made this pumpkin bread and used fresh pumpkin. Instead of using 1/2 cup of Mircle Whip I used 1/4 cup of sour cream with 1/4 cup of the Mircle Whip. Bread had nice texture and very moist.
Date published: 2010-01-13
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