Pumpkin Bread with Pecans is a warm, comforting baked treat that embodies the flavors of fall in the most delicious way. With its rich pumpkin flavor, warm spices like cinnamon and nutmeg, and the crunchy nuttiness of toasted pecans, this bread is irresistibly tender and moist. It’s one of those recipes that fills your kitchen with an inviting aroma, making everyone eagerly wait for that first slice.
Whether you enjoy it for breakfast with coffee, as an afternoon snack, or as a cozy dessert, this pumpkin bread always feels like a comforting hug. It’s simple, satisfying, and the kind of timeless recipe you’ll want to bake again and again—especially during autumn or holiday gatherings.
Why I Love This Recipe
I love this recipe because it strikes the perfect balance between sweet, spicy, and nutty. The consistency is soft and moist without being overly dense or crumbly.
The pecans add a great texture contrast, giving every bite a delightful crunch. Another reason I adore it is its versatility—you can easily add chocolate chips, dried fruit, or swap nuts depending on your taste.
Why It’s a Must-Try Dish
This pumpkin bread is a must-try because:
It’s incredibly simple yet full of flavor.
Perfect for seasonal holidays, gifting, or meal prep.
Uses pantry-friendly ingredients—no mixer required.
It’s moist, rich, and stays fresh for days.
Once you bake it, you’ll realize just how addictive and comforting homemade pumpkin bread can be.
Recipe Details
| Category | Information |
|---|---|
| Course: | Breakfast, Snack, Dessert |
| Cuisine: | American |
| Preparation Time: | 15 minutes |
| Cooking Time: | 50–60 minutes |
| Total Time: | 65–75 minutes |
| Servings: | 10–12 slices |
| Calories: | ~280–320 calories per slice (varies with add-ins) |
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon allspice or cloves (optional)
Wet Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- ¼ cup milk (any kind)
- 1 teaspoon vanilla extract
Mix-ins
- ¾ cup chopped pecans (reserve a few for topping)
Cooking Directions (Overview)
- Mix dry ingredients.
- Mix wet ingredients separately.
- Combine and fold in pecans.
- Pour batter into loaf pan.
- Bake until golden and cooked through.
Step-by-Step Preparation Method
Step 1: Preheat Oven
- Preheat to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk flour, baking soda, baking powder, spices, and salt.
Step 3: Mix Wet Ingredients
- In another large bowl, whisk sugar, brown sugar, and eggs until smooth.
- Add pumpkin purée, oil (or butter), milk, and vanilla extract.
- Mix until well combined.
Step 4: Combine Mixtures
- Slowly add dry ingredients into wet ingredients.
- Stir gently until just combined—do not overmix.
- Fold in chopped pecans.
Step 5: Bake
- Pour batter into the prepared pan.
- Sprinkle reserved pecans on top.
- Bake for 50–60 minutes, until a toothpick comes out clean.
Step 6: Cool
- Let cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
How to Serve
Pumpkin bread is delicious:
- Warm or room temperature
- With butter, cream cheese, or honey
- Alongside coffee, tea, or warm milk
For an indulgent twist, drizzle with vanilla glaze or cinnamon butter.
Recipe Tips
- Don’t overmix—this keeps the bread tender.
- Use fresh spices for the best flavor.
- For extra moisture, replace some oil with apple sauce.
- Toast pecans before adding for deeper flavor.
Variations
| Type | Variation |
|---|---|
| Chocolate Lovers | Add ½–1 cup chocolate chips. |
| Nut-Free | Omit pecans or use pumpkin seeds. |
| Healthier Version | Use whole wheat flour and coconut sugar. |
| Spiced Glaze | Drizzle with maple glaze or cream cheese frosting. |
| Cranberry Twist | Add ½ cup dried cranberries or raisins. |
Freezing & Storage
- Room Temperature: Store in an airtight container up to 4 days.
- Refrigerate: Keeps well for up to 7 days.
- Freeze: Wrap tightly in foil or plastic wrap and freeze for up to 3 months.
- To serve, thaw overnight and warm gently if desired.
Special Equipment Needed
- 9×5 inch loaf pan
- Two mixing bowls
- Whisk or spatula
- Cooling rack
Conclusion
Pumpkin Bread with Pecans is a cozy, nostalgic recipe that brings warmth and flavor to any day. It’s perfect for fall baking but delicious enough to enjoy year-round. With its tender crumb, warm spices, and crunchy pecan topping, this bread is satisfying, simple, and guaranteed to become a household favorite.
Pumpkin Bread with Pecans
Description
Pumpkin Bread with Pecans is a warm, comforting baked treat that embodies the flavors of fall in the most delicious way. With its rich pumpkin flavor, warm spices like cinnamon and nutmeg, and the crunchy nuttiness of toasted pecans, this bread is irresistibly tender and moist. It’s one of those recipes that fills your kitchen with an inviting aroma, making everyone eagerly wait for that first slice.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-ins
Instructions
-
Step 1: Preheat Oven : Preheat to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
-
Step 2: Combine Dry Ingredients : In a medium bowl, whisk flour, baking soda, baking powder, spices, and salt.
-
Step 3: Mix Wet Ingredients : In another large bowl, whisk sugar, brown sugar, and eggs until smooth. Add pumpkin purée, oil (or butter), milk, and vanilla extract. Mix until well combined.
-
Step 4: Combine Mixtures : Slowly add dry ingredients into wet ingredients. Stir gently until just combined—do not overmix. Fold in chopped pecans.
-
Step 5: Bake : Pour batter into the prepared pan. Sprinkle reserved pecans on top. Bake for 50–60 minutes, until a toothpick comes out clean.
-
Step 6: Cool : Let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
