I LOVE pumpkin. I love the color, the texture, the smell and, most importantly, the taste. Whenever anyone asks what my favorite food is, I always respond by saying “anything pumpkin”… and this is the honest truth. Pumpkin Bread is by far my favorite type of bread and I love making it. I grew up eating Pumpkin bread, and today I am still completely hooked. My mom would make our first pumpkin bread of the year in early Fall and we would continue devouring the bread until the Spring. I reworked my mom’s recipe into a delicious GF/DF Pumpkin Pecan loaf, which I made with the Lillabee Muffin Mix. Although I made the recipe with pecans, you can omit them or even substitute them with cranberries, raisins, or any other type of nut. Enjoy this delicious bread!
- 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
- 1 Cup Margarine (or Butter)
- 1 Cup Pumpkin Puree
- 1 Egg
- 1 Tsp Cinnamon
- 1/2 Tsp Pumpkin Pie Spice
- 3/4 Cup Chopped Pecans (optional; can substitute dried fruit or other types of nuts)
Make: Mix the spices with the Lillabee Flour mixture in a separate bowl and set aside. Cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes. Add the pumpkin and continue to mix. Scrape down the edges with a spatula and then add the egg and mix until fully incorporated. Slowly add the flour/spice mixture and mix on medium-low speed until smooth. Scrape down the edges of the bowl with a spatula when necessary. Fold in the chopped pecans at the end with the spatula. Pour the batter into the prepared loaf pan and smooth out the top with the spatula. You can also sprinkle the top of bread loaf with additional pecans if interested.
Bake: Bake the Pumpkin Pecan Bread at 375 degree F for about 50 minutes, or until a toothpick comes out clean when inserted into the middle. Let the bread rest in the pan for about 5 minutes on the counter after baking before removing the bread from the tin. Enjoy!!
**This recipe can be made into Pumpkin Pecan Muffins as well; just prepare a muffin tin and bake about 18-20 minutes at 375 degrees instead.