This Pumpkin Pecan Bread is moist, tasty, and filled with warm spices and crunchy pecans. It’s perfect for breakfast or a cozy afternoon snack!
Whenever I make this bread, my house smells like fall! I love to enjoy a slice with a cup of tea. Trust me, it’s hard to resist going back for another piece! ☕️
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a great choice for this recipe because it’s smooth and flavorful. If you have a fresh pumpkin, you can roast and puree it for a homemade touch. Just ensure it’s soft and blended well.
Pecans: Chopped pecans add a lovely crunch. If you can’t find pecans, walnuts work well as a substitute. I prefer to lightly toast the nuts for extra flavor before folding them into the batter.
Spices: Ground cinnamon, nutmeg, and cloves create that comforting fall flavor. If you don’t have all the spices, a pre-mixed pumpkin spice blend can work too. I love to add a pinch of ginger for a little kick!
Butter: Unsalted butter gives a rich taste. If you want to reduce dairy, you can use coconut oil or olive oil—both keep the bread moist!
What’s the Best Way to Ensure My Bread is Moist and Fluffy?
Achieving moist and fluffy bread is all about mixing correctly and measuring accurately. Here are some tips:
- Use room temperature butter and eggs; this helps create air pockets when mixing, making the bread rise better.
- When combining wet and dry ingredients, only mix until they are just combined. Overmixing can lead to a dense texture.
- Check your bread a few minutes before the end of the baking time. Ovens can vary, and you want to avoid overbaking.
Keep these tips in mind, and your Pumpkin Pecan Bread will turn out delicious every time!
How to Make Pumpkin Pecan Bread
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup chopped pecans, plus extra for topping
How Much Time Will You Need?
This yummy pumpkin pecan bread takes about 15 minutes to prepare and around 60 to 70 minutes to bake. Once it’s out of the oven, you should let it cool for about 10 minutes in the pan before moving it to a wire rack to cool completely. In total, you can expect about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. This mix of dry ingredients gives the bread its lovely spiced flavor!
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and sugar together until the mixture is light and fluffy. This should take about 2-3 minutes. It helps create a lovely texture in your bread.
4. Add the Eggs:
Next, add the eggs one at a time, making sure to beat well after each addition. This step helps to incorporate air into the batter, making it fluffy.
5. Combine Wet Ingredients:
Mix in the pumpkin puree and vanilla extract until everything is well combined and smooth.
6. Fold in Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients. Be careful not to overmix; just stir until everything is nicely blended. A few lumps are okay!
7. Add Pecans:
Gently fold in the chopped pecans, giving that delightful crunch to your bread.
8. Pour and Garnish:
Pour the batter into the prepared loaf pan. Smooth out the top and scatter some whole or halved pecans on top for a beautiful finish.
9. Bake the Bread:
Place the loaf pan in the oven and bake for 60 to 70 minutes. Check the bread using a toothpick; if it comes out clean, it’s done!
10. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This step ensures the bread keeps its shape!
And there you have it! Enjoy your moist, warmly spiced Pumpkin Pecan Bread any time of the day—it’s perfect for fall! 🍞🥧
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast a pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to measure out 1 cup for your recipe. Roasting will enhance the flavor, making your bread even more delicious!
What Can I Substitute for Pecans?
If you’re not a fan of pecans or have an allergy, walnuts are a great substitute! You can also try sunflower seeds or omit the nuts entirely for a nut-free version—just add a few extra spices for flavor!
How Should I Store Leftovers?
Store any leftover pumpkin pecan bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can freeze slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Just thaw at room temperature or toast straight from the freezer!
Can I Add Other Ingredients?
Absolutely! Dried cranberries or chocolate chips would be delightful additions. Just remember to keep the ratios balanced so the bread doesn’t become too heavy or too dense. Enjoy experimenting!
