Spiced Pumpkin Pecan Breakfast Bread

Tender, warmly spiced whole-wheat pumpkin loaf with crunchy toasted pecans, baked ahead and sliced for swift weekday mornings.

• Prep: 10 min
• Cook: 35 min
• Total: 45 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Dairy-Free
• Pescatarian
• Low-Calorie
• Low-Fat
• Low-Saturated-Fat
• Low-Sodium
• Low-Cholesterol
• Kosher

Tags

• bake
• healthy
• sweet
• comfort food
• crowd-pleaser

Ingredients

• 1 can canned pumpkin puree (15 oz can)
• 2 eggs (large)
• 0.33 cup pure maple syrup
• 0.25 cup unsweetened applesauce
• 1.75 cup whole wheat flour
• 1 teaspoon baking soda
• 1.5 teaspoon pumpkin pie spice
• 0.5 teaspoon salt
• 0.5 cup pecans (chopped)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan and line with parchment paper for easy removal.
2. In a large mixing bowl, whisk together canned pumpkin puree, eggs, pure maple syrup, and unsweetened applesauce until smooth and well blended.
3. In a separate bowl, stir together whole wheat flour, baking soda, pumpkin pie spice, and salt.
4. Add the dry ingredients to the pumpkin mixture and stir with a spatula until just combined. Fold in chopped pecans, reserving 1 tablespoon for the top.
5. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with the reserved pecans.
6. Bake for 32 to 35 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into 8 thick slices.

Notes

Wrap individual slices in parchment or foil. Store at room temperature for 3 days or freeze for up to 3 months.

Nutrition (per serving)

• Calories: 195
• Protein: 6 g
• Carbohydrates: 31 g
• Fat: 6 g
• Fiber: 4.5 g
• Sodium: 240 mg
• Saturated Fat: 0.5 g
• Sugar: 11 g
• Cholesterol: 45 mg