Is there anything more comforting than the smell of pumpkin bread baking in the oven? That warm, spicy aroma that fills your kitchen and makes the whole house feel like fall? My Pumpkin Pecan Bread takes that cozy feeling and kicks it up a notch with crunchy pecans folded right into the batter. I first made this recipe years ago for a family Thanksgiving gathering, and now it’s become our must-have autumn tradition. My aunt still jokes that I could open a bakery with this one recipe alone!
What makes this pumpkin bread so special is how the pumpkin keeps it incredibly moist while the toasted pecans add just the right amount of crunch. It’s the perfect balance of textures – tender crumb meeting buttery nuttiness in every bite. My kids call it « Thanksgiving cake, » but let’s be honest, we bake it all season long. Whether you’re serving it at a holiday gathering or just craving a slice with your morning coffee, this pumpkin pecan bread brings that unmistakable autumn magic to any occasion.
Why You’ll Love This Pumpkin Pecan Bread
Oh my goodness, this pumpkin pecan bread checks all the boxes! You’re going to fall head over heels for:
- The unbelievable moisture – Thanks to pumpkin purée’s natural magic, every bite stays tender for days
- A pumpkin spice hug – Just enough cinnamon and nutmeg to whisper « autumn » without screaming « spice rack »
- The nutty crunch surprise – Each slice hides those toasty pecans I insist you toast yourself (trust me, it’s worth the extra 5 minutes)
- Easiest baking project ever – One bowl, basic pantry items, and barely any cleanup
- The cozy factor – Perfect with tea after raking leaves or as edible hospitality for new neighbors
Seriously, it’s got that « grandma’s secret recipe » vibe without any fussy techniques. You’ll make this on repeat from September through New Year’s!
Ingredients for Pumpkin Pecan Bread
You won’t believe how simple the ingredient list is for this showstopper of a pumpkin pecan bread. I’ve organized everything so you can whip it together without any fuss. Just make sure your eggs are at room temperature – they mix in smoother that way. Pro tip: measure your flour by spooning it into the measuring cup and leveling it off to avoid a dry loaf!
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
That’s it! Just five pantry staples for our dry mix. I like to whisk these together first thing so they’re ready when I need them. The cinnamon and nutmeg give that signature pumpkin spice warmth without any crazy ingredients.
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup water
Here’s where the magic happens. The pumpkin puree keeps everything so moist, while the oil makes this bread insanely tender. I’ve tested this with butter instead of oil, and honestly? Oil works better here for that perfect cakey texture.
Add-ins
- 1/2 cup chopped pecans
Don’t skip these! Toasting them first for about 5 minutes brings out their nutty flavor even more. The pecans give each slice that wonderful crunch contrast against the soft pumpkin bread. You can chop them coarse or fine – I like a mix so every bite has different texture surprises.
How to Make Pumpkin Pecan Bread
Now for the fun part – let’s bake this beauty! I promise it’s as simple as mixing a few things together and letting your oven do most of the work. Just follow these steps, and you’ll have a perfect loaf of pumpkin pecan bread that’ll make your whole house smell like a fall candle (but way tastier).
Step 1: Preheat and Prepare
First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your 9×5-inch loaf pan and give it a good greasing. I like to use butter or baking spray, making sure to get into all the corners. Nothing’s worse than beautiful bread sticking halfway out of the pan!
Step 2: Mix Dry Ingredients
In a good-sized mixing bowl, whisk together your flour, baking soda, salt, cinnamon, and nutmeg. Don’t just dump and stir – actually whisk it for about 30 seconds to make sure everything’s evenly distributed. This is your flavor foundation, and you want every bite to have that perfect spice balance.
Step 3: Combine Wet Ingredients
In another bowl (or right in the measuring cup if you’re feeling lazy like me), mix the pumpkin puree, oil, eggs, sugar, and water. I use a fork for this – just beat it until everything’s smooth and the sugar starts to dissolve. You’ll see the mixture turn a gorgeous orange color that just screams « pumpkin season! »
Step 4: Fold in Pecans and Bake
Now for the magic! Pour your wet ingredients into the dry ones and stir gently until just combined – a few lumps are totally fine. Fold in those toasted pecans (told ya they’d be worth it!), then pour the batter into your prepared pan. Slide it into the oven and set a timer for 60 minutes. When a toothpick comes out clean, transfer the pan to a cooling rack for about 10 minutes before turning the bread out. Try to resist slicing while it’s piping hot!
Tips for Perfect Pumpkin Pecan Bread
After years of baking this pumpkin pecan bread (and let’s be honest, eating most of it myself), I’ve picked up some tricks to make it absolutely foolproof. First – those pecans! Don’t just toss ’em in raw. Toast them in a dry skillet for 5 minutes until they smell nutty and divine. It makes ALL the difference in flavor.
When mixing, remember – less is more. Stir the batter just until the flour disappears, even if you see a few lumps. Overmixing makes your bread tough instead of that dreamy tender texture we love. And for testing doneness? That toothpick should come out clean, but don’t wait until it’s bone dry – a couple moist crumbs are perfect!
Oh, and here’s my secret – let the bread cool completely before slicing. I know it’s tempting, but waiting means less crumbling and prettier slices. The wait pays off in Instagram-worthy presentation every time!
Storage and Serving Suggestions
Okay, here’s how to keep your pumpkin pecan bread tasting fresh as can be! I always store mine in an airtight container at room temperature – it stays perfectly moist for a good 3 days this way. If you want to keep it longer (though in my house it never lasts that long!), wrap individual slices in plastic and freeze for up to 2 months. Just pop a slice in the toaster oven when the craving hits!
Now for my favorite part – serving! Warm slices are heavenly with melty butter that seeps into all the little nooks. For next-level indulgence, schmear on some cream cheese while the bread’s still slightly warm. It gets all soft and dreamy, like an inside-out pumpkin cheesecake. Or try it with a drizzle of honey if you’re feeling fancy! No matter how you serve it, this bread tastes like autumn magic on a plate.
Nutritional Information
Just between us – I’m all about that deliciousness, not counting calories! But I know some folks like to track these things. Keep in mind nutrition can vary depending on your specific ingredients and brands. The estimates per slice? Around 250 calories with that perfect balance of cozy pumpkin goodness and nutty crunch. Enjoy every bite!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Oh, I get asked this all the time! While you absolutely can use fresh pumpkin, I find canned pumpkin puree gives me the most consistent results. Fresh pumpkin has more water content, which can make your bread too soggy. If you do go fresh, roast and drain it really well first. Personally? I keep a few cans in my pantry for when pumpkin cravings strike without warning!
What if I don’t have pecans – can I use walnuts instead?
Totally! Walnuts make a great substitute if that’s what you’ve got on hand. Just toast them the same way you would pecans – it brings out their flavor. Some of my friends even use pepitas (pumpkin seeds) for a nut-free version. The texture changes a bit, but the bread is still delicious. Though between us? Pecans are my forever favorite for that perfect buttery crunch.
How do I know when the bread is fully baked?
Here’s my foolproof test – stick a toothpick or thin knife right in the center. If it comes out with just a couple moist crumbs clinging to it, you’re golden! No wet batter means it’s done. The edges should also pull slightly from the pan. Pro tip: set a timer for 55 minutes to start checking – ovens can be unpredictable. Better to check early than end up with dry bread!
Can I make this into muffins instead of a loaf?
You bet! Just divide the batter between 12 standard muffin cups and bake at the same temperature for about 20-25 minutes. They make perfect single-serving treats – great for packing in lunches or gifting to neighbors. I sometimes sprinkle extra pecans on top before baking for a pretty textural crunch.
Pumpkin Pecan Bread
Ingrédients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, oil, eggs, sugar, and water until smooth.
- Stir dry ingredients into wet ingredients until just combined. Fold in pecans.
- Pour batter into the prepared pan. Bake for 60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.