Breads

Pumpkin Pecan Bread

(49)

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photo by:kraft

Have made this many times. Everyone just loves it. One of my favorite breads.

posted by

a cook

on 11/17/2010

time

prep:

15 min

total:

1 hr 15 min

servings

total:

16 servings, 1 slice each

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what you need

eggs

1-1/4

cups firmly packed brown sugar

cup canned pumpkin

1/2

cup MIRACLE WHIP Dressing

1/4

cup milk

cups flour

tsp. CALUMET Baking Powder

1-1/2

tsp. ground cinnamon

1/2

tsp. salt

1/2

tsp. ground ginger

1/4

tsp. ground cloves

1/2

cup PLANTERS Chopped Pecans

Make It

PREHEAT oven to 350°F. Beat eggs lightly in large bowl with wire whisk. Add sugar, pumpkin, dressing and milk; mix well. Add combined dry ingredients; stir just until moistened. Gently stir in pecans.

POUR into greased and floured 9x5-inch loaf pan.

BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Cut into 16 slices to serve.

Kraft Kitchens Tips

Great Substitute

Prepare as directed, using MIRACLE WHIP Light Dressing.

Cooking Know-How

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

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a cook

posted:11/17/2010

Have made this many times. Everyone just loves it. One of my favorite breads.

3Harvick8

posted:1/13/2010

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.

a cook

posted:11/6/2009

This is wonderful! Moist and flavorful. I made it last year for Thanksgiving. Making it again this year.

seaflour

posted:4/22/2009

Delicious My husband love it used half the miracle whip!!

sarbo1010

posted:4/2/2009

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.

a cook

posted:11/26/2008

Family loved it!!

chrysnc01

posted:11/16/2008

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.

a cook

posted:10/15/2008

I dunno what happened but this came out ickey. The texture was almost gooey. Maybe I did something wrong, but I am going back to my old tried and true pumpkin bread recipie.

mariejm

posted:10/13/2008

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

a cook

posted:8/30/2008

I thought this was pretty easy to make and tasted good too. I only used 1/4 cup of Miracle Whip though. I took it to a pot luck and got a lot of good comments about it!