This Pumpkin Pecan Bread is a lovely treat, bursting with warm spices and the crunch of pecans. It’s perfect for cozy mornings or a sweet afternoon snack!
Baking this bread fills the house with the best smell ever! I love having a slice with my coffee or sharing it with friends—everyone loves it! 🥰
Key Ingredients & Substitutions
Flour: All-purpose flour works great here, but you can substitute with a gluten-free blend if you’re avoiding gluten. Just ensure it’s a 1:1 conversion mix!
Pumpkin Puree: Canned pumpkin puree is ideal, but if you have fresh pumpkin, you can bake it, scoop it out, and puree it. Just make sure it’s well drained to avoid excess moisture!
Pecans: I love using pecans for their rich flavor. If you’re in a pinch, walnuts can be a fine substitute. For nut allergies, consider seeds like sunflower or pumpkin seeds instead!
Butter: Unsalted butter is my go-to, but you can replace it with coconut oil or a plant-based butter for a dairy-free version.
How Do You Get the Right Texture for Pumpkin Bread?
Getting the perfect texture can be a challenge. First, be careful not to overmix the batter! Mix until just combined to keep the bread light and fluffy.
- Before mixing, measure the flour correctly by spooning it into the measuring cup and leveling it off.
- Ensure your ingredients are at room temperature—this helps them combine better.
- Follow the baking time but do a toothpick test a bit earlier than suggested; each oven can vary!
These tips will help you whip up a delicious, moist Pumpkin Pecan Bread that everyone will enjoy! Happy baking!
How to Make Pumpkin Pecan Bread
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, plus extra for topping
How Much Time Will You Need?
This Pumpkin Pecan Bread will take you about 15 minutes to prepare and around 60-70 minutes to bake, plus an additional 15 minutes to cool in the pan. You’ll have a delicious bread ready to enjoy in just over an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing a 9×5 inch loaf pan with some butter or lining it with parchment paper will prevent the bread from sticking. This is an important step!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mix of spices will make your kitchen smell amazing! Once mixed, set them aside.
3. Combine the Wet Ingredients:
In a large bowl, combine the melted butter and granulated sugar. Mix them together until smooth and well combined. Next, beat in the eggs one at a time, making sure everything is nicely blended. Then, stir in the pumpkin puree and vanilla extract until fully incorporated.
4. Combine Dry and Wet Mixtures:
Slowly add the flour mixture to the wet ingredients, mixing just until combined. It’s okay if there are a few lumps—this helps keep the bread nice and soft. Remember not to overmix!
5. Fold in the Pecans:
Gently fold in the chopped pecans into the batter until evenly distributed—these will add a lovely crunch to your bread!
6. Pour into the Loaf Pan:
Pour the batter into your prepared loaf pan, and for an added treat, sprinkle some extra pecans on top of the batter. This gives your bread a beautiful finish!
7. Bake:
Pop the loaf pan into the oven and bake for 60-70 minutes. You can tell it’s done when a toothpick inserted into the center comes out clean. Your kitchen will smell divine while it’s baking!
8. Cool and Slice:
Once baked, let the bread cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. When it’s cool enough, slice the bread and enjoy it warm or at room temperature.
This Pumpkin Pecan Bread is perfect for sharing or keeping all to yourself. Enjoy the rich spices and crunchy pecans in each delightful slice!
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. Make sure to drain any excess moisture to keep your bread from getting soggy!
How Should I Store Leftover Pumpkin Pecan Bread?
To store, wrap the cooled bread tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. For longer storage, you can freeze it. Just slice it first, wrap each slice individually, and store in an airtight container or freezer bag for up to 3 months.
Can I Substitute the Pecans with Another Nut?
Yes, you can replace pecans with walnuts or even almonds. If there are nut allergies, try using pumpkin seeds or sunflower seeds instead to get a similar crunch!
What Can I Add to Enhance the Flavor?
Adding a cup of chocolate chips, dried cranberries, or raisins can give your bread an extra pop of flavor. You can also add a pinch of cardamom or allspice for an additional twist!
