Appalachia Appalachian Food

Pumpkin Pecan Bread

Pumpkin-pecan-bread

After we ate up all the honey nut bread, I was still wanting a piece to eat for breakfast. I decided to switch things up and instead of making another loaf I made Spiced Pumpkin Pecan Bread. I found the recipe on this site. You can jump over there to see the ingredient list and print out the recipe if you’d like to make it yourself.

pumpkin-pecan-loaf-bread

The recipe is really easy to whip up. Instead of pumpkin I used candyroaster I had in the freezer. The bread took longer to cook than the recipe said it would, in fact I was beginning to think it would never get done and by the time it did I figured it would be so dried out that it wouldn’t be any good.

easy-pumpkin-bread

I was wrong. The bread is really good! Very dense and moist on the inside with a crunch to the outside. It’s much sweeter than the honey bread, but just as good in a different way. Now that I’m on the bread making kick, do you have a recipe you’d like to share?

Tipper

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15 Comments

  • Reply
    b. Ruth
    February 6, 2020 at 3:24 pm

    Tipper,
    We had the best dessert the other night…Thought of it when reading your recipe for Pumpkin Bread…which I love…plus Pumpkin roll as well as the creamy (cream cheese, whipped cream, etc. pie)….Anyhow, I had a beautiful large Butternut Squash left from Fall purchases of winter gourds n’ squashes…I cut it in half, scooped out the seeds (saved them for the birdfeeder) rubbed tiny bit of butter on the two pieces. Wrapped saran wrao and popped them in the micro-wave for ten minutes skin and all. I did slice off a piece on the bottom so they would sit flat without rolling over…Checked for doneness, and let them go for another few minutes until fork tender. I took them out and put real butter rubbed inside after squishing them down with a fork a little bit. I added some brown sugar and sprinkled the top with cinnamon and put in the oven to bake until a little brown…We had pork chops for supper and boy that beautiful tasty orange sweet spicy butternut sure made a great follow-up dessert. I am planning on planting some more Butternuts this year..we love butternut, acorn squash, patty pan etc…all buttered up and spiced up in the winter months. The microwave sure shortened the cooking time…..then popping in the oven worked perfect..cheap dessert..The squash was on sale at the Applebarn in Cosby last fall for fifty cents a piece…So two people ate a huge dessert for a quarter a piece plus whatever the bit of sugar and butter and spice cost plus the electric use! I’d say that would work for making do menu to save money!
    Thanks Tipper,

  • Reply
    Luann
    January 23, 2018 at 6:48 pm

    Sounds good. Will give it a try along with the Honey Nut Bread you posted a few days ago.
    Here’s a recipe that you might like:
    Southwestern Corn Bread (Double recipe for 14 inch Dutch oven)
    1 1/2 c. yellow corn meal
    3 t. baking powder
    1 t. salt
    2 eggs (or egg beaters)
    1 c. milk or buttermilk (or 1/4 c. nonfat dry milk & 1 c. water)
    1/4 c. salad oil (to 1/2 c.)
    3 chopped jalapeno peppers or 3 T. picante sauce or 2 to 3 T. fire roasted green chilis
    1 can (16 oz.) creamed style corn
    1 c. grated cheese or 4 to 8 oz. cubed cheese (vary amount to taste)

    Mix all dry ingredients in bowl till well blended. Add eggs, milk (or water) and mix well. Add oil and stir till well blended. Stir in cream corn, then picante sauce (or other). Pour into lightly greased and mealed baking dish (2 qt. Pyrex cake pan) or Dutch oven. Bake at 350 degrees for about 45 minutes.
    It’s easy to rewarm any left overs in a microwave oven–split in half and sprinkle on a little more grated cheese, if you want.

  • Reply
    Jeanie
    January 23, 2018 at 9:21 am

    Enjoyed.

  • Reply
    Ken
    January 22, 2018 at 3:11 pm

    Tipper,
    I had a Mrs. Smith’s Pumpkin Pie the other day and eat the whole blooming thing in less than a week. It was so Good! It had to cook for about an hour and was worth the wait. At Ingles and on the box, it use to say the words “Hearty”, but they have removed those words. It’s still Good!

    I wasn’t feeling good at Christmastime, so I let it slide until I wasn’t feeling “puney” anymore. …Ken

  • Reply
    Maurice
    January 22, 2018 at 2:21 pm

    Tipper,
    Miss Cindy’s bread is one that can’t be beat You posted her recipe a few years back — the one with whole wheat flour and oatmeal added to the bread flour. (Readers can type ‘Miss Cindy’s Bread’ in the search line to find it.)’ It has become our go-to bread recipe. We usually bake it at least twice a week. Our only change to her recipe is to add two tablespoons of dry milk powder. Her recipe makes a 2 pound loaf or 12 to 15 rolls. Knead by hand or let the bread machine or stand mixer do the kneading — bread always turns out great. Everyone who has tried it loves it. Thanks to Miss Cindy for allowing you to share it with everyone.

    • Reply
      Jim
      January 23, 2018 at 2:31 am

      Maurice,
      I’m guessing that Tipper hasn’t had a chance to link all those old pages to the new blog. A search for “Miss Cindy’ Bread’ on Blind Pig & the Acorn returns a 404 (page not found). A web search produces a couple of other references to various breads from Miss Cindy. So I made a note to check every once-in-a-while (like every blue moon) for Miss Cindy’s Bread. It’ll pop-up one day when Tipper reaches the links for January 2012, ’cause that’s the date from the link. Until then, I’ll just make the honey-nut loaf and the pumpkin pecan. I just got a shipment of pecans from Wrens, Georgia, ’cause what they sell in southern California isn’t like the ones in our back yard in Gastonia when I was a tyke.

    • Reply
      tipper
      January 23, 2018 at 11:32 am

      I’m still working on all the past posts : ) Here is the link to Miss Cindy’s bread-there isn’t any photos showing up but you can read the recipe: http://blindpigandtheacorn.com/miss-cindys-bread/

  • Reply
    Ken
    January 22, 2018 at 11:57 am

    Tipper,
    That Pumpkin Bread looks delicious! I just don’t fool with any kind of Sweet Bread, but I do like it, if someone else fixes it. I guess I’m Lazy or something, all I fix is Cornbread.

    When we lived on Tucker Branch, pretty close to the Post Office, daddy had a Bitch dog (female) named Queen. I was only about 3 years old, so I didn’t go with him. Daddy walked over to where
    he was thinking about buying and on up to the Apple Orchard. There he met 3 Bears, a mama and two cubs. Ole Queen took one look at ’em and she was gone. Daddy stood real still, cause he didn’t have but 3 shells left from Squirrel Hunting. The Mama Bear never bothered with him. I guess she was too busy eating those Apples, but when Daddy got back home, there was Old Queen. That was the first dog I remember us having, but we had many Good Dogs after that. …Ken

  • Reply
    Yecedrah higman
    January 22, 2018 at 11:40 am

    Tipper, I am going to try this with my persimmon pulp that I have frozen!!!!!

    • Reply
      tipper
      January 22, 2018 at 11:55 am

      Please let us know how it turns out Yecedrah : )

  • Reply
    C. Ron Perry, Sr.
    January 22, 2018 at 11:40 am

    Ed, since Cheerios are the “Breakfast of Champions”, why not call him Champ

  • Reply
    Ed Ammons
    January 22, 2018 at 10:40 am

    As you well know by now I ain’t no fan of pumpkin. But my Dusty is! Back a couple of months ago he brung home a box of pumpkin spiced Cheerios. It turns out they weren’t what he expected, I guess. I kept asking him “OK, Peter Peter when you gonna eat your Cheerios?” All he would do is grin and shrug his shoulders. Tother day I told him if he wudden gonna eat them I was gonna feed them to the neighbor’s beagle.
    The beagle had been a house dog and only since about Thanksgiving had he been let run loose. He is fat and healthy enough but he is really friendly and well mannered so Iva beena feeden him some table scraps. So to make a long story longer, one evening I gave him a big bowl of them Cheerios. Guess what? He turned up his nose. I had a talk with him and told him if he didn’t to eat what I had for him, he’d just have to go summers else. He finally ate them but it took him a long time. He’d take a bite and turn and look at me with them mournful beagle eyes. I’d just say “Eat ’em up!” and he’d slowly start chewing them. He finally ate most of them and scattered the rest in the grass around the bowl.
    The next time the beagle came around it faired a little better. I had some milk that was getting close dated so I mixed it in with his Cheerios. He ate that a little better. I encouraged him with “Come on now. That’s the breakfast of Champions. Ain’t nothing but good for you! If they know you’re eaten them they might put your picture on the box. Eat ’em up!” He finally did.
    I don’t know what his owner named him and ain’t gonna ask. I’m gonna give him a name for here. I ain’t decided yet if I want to call him Peter Peter II or Champ. If anybody wants to help me decide I wood shorely appreciate the input!

  • Reply
    Miss Cindy
    January 22, 2018 at 8:29 am

    Tip, that looks and sounds wonderful! It has been ages since I made any sweet bread. My problem isn’t that I can’t make good sweet bread, my problem is that I eat it…too fast! LOL! So I just don’t make it any more, but I will have a slice when I come to your house.

  • Reply
    Ron Stephens
    January 22, 2018 at 8:17 am

    Can’t share a bread recipe. But your post comes just at the right time to ask myself, “What’s for breakfast?” Remember Grandpa Jones and the “What’s for supper?” skit on HeeHaw?

    I expect you are having honey butter with that. Yum.

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