This Pumpkin Pecan Bread is a cozy treat, mixing warm spices like cinnamon and nutmeg with sweet pumpkin and crunchy pecans. It’s perfect for fall or any time you need a little comfort!
Baking this bread fills the house with the best smell ever. I love to slice it warm and spread a little butter on top. It’s a big hug in a loaf! 🍞❤️
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe. If you want to use fresh pumpkin, roast it, scoop out the flesh, and puree it until smooth. Just make sure it’s not too watery!
Pecans: I love using chopped pecans for their crunch and flavor. If you’re allergic or don’t have them, walnuts or even sunflower seeds are great substitutes.
Flour: All-purpose flour works well here, but you can try using whole wheat flour for a nuttier flavor. Just keep in mind that it may alter the texture a bit.
Oils: Vegetable oil keeps the bread moist. If you want a twist, melted coconut oil or applesauce would add moisture while providing some natural sweetness.
How Do I Avoid Overmixing for Perfect Texture?
Mixing the batter just right is key for a soft, moist bread. When combining wet and dry ingredients, start by adding the dry ingredients to the wet mixture gradually. Mix gently using a spatula or wooden spoon until you see no dry flour.
- Don’t worry if there are a few lumps; it’s better than overmixing.
- Fold in the pecans at the end so they stay chunky and delicious!
- Make sure to scrape down the sides of the bowl as you mix to incorporate everything without excessive stirring.
This approach helps you achieve that lovely, tender crumb that everyone loves in a good pumpkin bread!
Delicious Pumpkin Pecan Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For Topping:
- 1 cup chopped pecans (plus extra for topping)
How Much Time Will You Need?
This Pumpkin Pecan Bread takes about 15 minutes to prepare and 55 to 65 minutes to bake. You’ll want to let it cool for about 15 minutes in the pan before transferring it to a wire rack. So, in total, you’re looking at around 1 hour and 30 minutes to enjoy your fresh-baked bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or you can line it with parchment paper to make removal easier later on.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This step helps distribute the leavening agents and spices evenly throughout the flour.
3. Mix the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until the mixture is smooth. Add the eggs one at a time, ensuring you beat well after each addition to incorporate air into the batter.
4. Add Pumpkin & Vanilla:
Stir in the pumpkin puree and vanilla extract, mixing until everything is well incorporated. This will give your bread that lovely pumpkin flavor!
5. Combine Wet and Dry Mixtures:
Gradually add your dry ingredient mix to the wet ingredients, stirring gently until just combined. Make sure not to overmix; a few lumps are perfectly fine!
6. Add Chopped Pecans:
Fold in the chopped pecans with a spatula. This gives your bread a wonderful crunch!
7. Pour into the Pan:
Pour the batter into your greased loaf pan and sprinkle extra pecans on top for an attractive finish.
8. Bake:
Place the loaf pan into the preheated oven and bake for 55 to 65 minutes. Check doneness using a toothpick: it should come out clean when inserted into the center of the bread.
9. Cool and Serve:
Once the bread is done, remove it from the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature—perfect with a spread of butter or cream cheese!
Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it until tender, scoop out the flesh, and puree it until smooth. Just ensure it’s not too watery by draining any excess moisture!
What Can I Substitute for Vegetable Oil?
You can use melted coconut oil, applesauce, or even yogurt as a healthier alternative. Each will add a slightly different flavor, but they’ll all keep the bread moist!
How Should I Store Leftovers?
Store any leftover Pumpkin Pecan Bread in an airtight container at room temperature for 3-4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Just thaw it in the fridge and enjoy!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free 1:1 baking blend. The texture might differ slightly, but it should still be delicious!
