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Make Pumpkin Pecan Bread and bring a slice of "FALL" to your friends!

Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian

Deliver a slices with fall tea bags to friends!Deliver a slices with fall tea bags to friends!

Pumpkin Pecan Bread

*40% fewer Calories  *Half the Carbs  *Half the Saturated Fat

Makes 1 loaf (10-12 slices)


3 large eggs, pastured or higher omega-3 if available

1 1/2 cups canned pumpkin

1/2 cup vegetable oil of your choice

2 tablespoons plain yogurt of choice

2/3 cup brown sugar, packed

1 tablespoon molasses

1 1/2 teaspoons vanilla + 3/4 teaspoon maple extract

1 cup whole wheat flour + 1/2 cup unbleached white flour

2 teaspoons pumpkin pie spice

1 teaspoon baking soda + 3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup pecan pieces + 2 tablespoons oats


  1. Preheat oven to 350-degrees. Spray a 9 x 5-inch loaf pan with cooking spray.
  2. Place eggs in mixing bowl and beat on medium speed until well blended. Beat in the pumpkin. Add oil, yogurt, brown sugar, molasses, vanilla and maple extract and beat until blended.
  3. Sprinkle flours, pumpkin pie spice, baking soda, baking powder and salt evenly over the top of the wet ingredients and beat on low just until the dry ingredients are incorporated. Stir in pecans.
  4. Pour batter into prepared loaf pan and smooth the top with a spoon or spatula. Sprinkle the oats evenly over the top and give it a light coating of cooking spray.
  5. Bake in center of oven until toothpick inserted in center comes out clean (about 65-70 minutes). Cool 20 minutes, remove loaf from the pan to cool completely.

Per slice (if 11 slices): Calories 240, Protein 5 g, Carbohydrate 30 g, Fiber 3 g, Fat 11 g, Saturated Fat 1.3 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 3 g, Omega-3s 1 g, Cholesterol 61 mg, Sodium 284 mg