Pumpkin Spice Pecan Bread

Pumpkin Spice Pecan Bread
  • Yield: 2 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 50 Mins.
  • For a Fresh Twist: Before baking, sprinkle ½ cup chopped crystallized ginger or unroasted pecan pieces or 2 tablespoons unroasted pepitas atop each loaf.


  • 2 cups self-rising flour*
  • 1 1/4 cup Fisher® Chef’s Naturals Pecan Flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 4 eggs, large
  • 2 1/2 cups granulated sugar
  • 1 can 100% pure pumpkin (15oz)
  • 1 cup grapeseed oil or canola oil


  1. Position rack in lower third of oven and preheat to 350°F. Grease two 9×5-inch nonstick loaf pans or line with parchment paper. 
  2. In medium bowl, whisk both flours and spices to blend.
  3. In large bowl, whisk eggs, sugar, pumpkin and oil to blend. Add dry ingredients and whisk to combine (batter will be thick).
  4. Divide batter between pans. Bake until toothpick inserted into centers comes out with just a few moist crumbs attached, 45 to 50 minutes.
  5. Cool bread in pans on rack.Note: Store airtight up to 2 days or freeze up to 2 weeks.
    *2 cups all-purpose flour or gluten-free flour mixed with 1 tablespoon baking powder and ¾ teaspoon salt can be substituted for self-rising flour.

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