This Pumpkin Pecan Bread is a delightful treat, packed with warm spices and crunchy pecans. Perfect for cozy mornings or as a sweet snack anytime!
I love to enjoy a slice with a cup of coffee. The pumpkin adds a lovely moistness, making it hard to stop at just one piece. Who can resist that? 😊
Key Ingredients & Substitutions
Flour: All-purpose flour is ideal for this bread, providing the perfect structure. If you’re looking for a lighter option, try using whole wheat flour or a gluten-free blend for a different taste and texture!
Pumpkin Puree: Canned pumpkin puree is a breeze to work with, but if you prefer, you can roast and blend fresh pumpkin. Just make sure it’s well-drained to avoid adding too much moisture!
Pecans: This recipe calls for pecans for crunch and flavor. If you’re nut-free or allergic, feel free to swap them with seeds like sunflower or pumpkin seeds for a similar texture.
Butter: Unsalted butter gives a rich flavor. If you need a dairy-free option, coconut oil or a vegan butter alternative works just as well!
What’s the Best Way to Ensure My Bread Comes Out Moist?
The key to a moist Pumpkin Pecan Bread is to mix the ingredients just enough. Here’s how to do it:
- Combine the dry ingredients separately to ensure even distribution before adding to the wet mix.
- When mixing wet and dry ingredients, stir gently until just combined; overmixing can lead to a dense bread.
Also, using good quality canned pumpkin helps maintain moisture, ensuring your bread stays tender and delicious. Letting the bread cool in the pan for a short time before transferring it will also help keep moisture locked in!
How to Make Pumpkin Pecan Bread
Ingredients You’ll Need:
- 1 3/4 cups (220g) 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 (1 stick or 113g) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup pecan halves (plus additional for topping)
How Much Time Will You Need?
This Pumpkin Pecan Bread takes about 15 minutes to prepare and 60-70 minutes to bake. After baking, let it cool in the pan for another 15 minutes before transferring it to a wire rack to cool completely. The total time is about 1 hour and 30 minutes, but it’s totally worth the wait for that warm, spiced bread!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and grease it lightly with butter or cooking spray. This will help your bread come out of the pan easily once it’s baked!
2. Mix the Dry Ingredients:
In a medium bowl, measure out the all-purpose flour, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Whisk them together until everything is well combined. This step ensures even distribution of the leavening agents and spices.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer. Mix until the mixture is light and fluffy—this will take about 2-3 minutes. This step is important for creating a light texture in the bread!
4. Add the Eggs:
Now, beat in the eggs one at a time. Make sure that each egg is fully mixed in before adding the next one. This helps create a smooth and cohesive batter.
5. Combine Wet Ingredients:
Next, mix in the pumpkin puree, milk, and vanilla extract. Stir until everything is well blended and smooth. The pumpkin puree adds moistness and flavor, while the milk helps keep the batter smooth!
6. Mix Dry Ingredients with Wet Ingredients:
Slowly add the dry ingredients to the wet mixture. Stir gently with a spatula or spoon. Mix just until combined, being careful not to overmix; this keeps your bread nice and tender.
7. Fold in the Pecans:
Now, fold in the pecan halves gently, setting aside a few for topping. Mixing these in will add lovely crunchy bits throughout the bread!
8. Fill the Loaf Pan:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top so it’s even. This helps with a nice, even bake.
9. Add Pecans on Top:
Sprinkle the reserved pecan halves on top of the batter. This will give a nice decorative touch and add even more crunch to your bread!
10. Bake the Bread:
Place your loaf pan in the preheated oven and bake for 60-70 minutes. To check if the bread is done, insert a toothpick into the center—if it comes out clean, it’s ready!
11. Cool the Bread:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, carefully remove it from the pan and place it on a wire rack to cool completely.
12. Slice and Serve:
Finally, slice the bread and serve it fresh! Enjoy your moist and warmly spiced Pumpkin Pecan Bread with a cup of coffee or tea. It’s perfect for any occasion!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer fresh pumpkin, roast a small pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to drain any excess moisture, as canned pumpkin has a thicker consistency.
How Can I Store Leftover Pumpkin Pecan Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week or freeze it for up to 3 months.
Can I Substitute the Pecans with Another Nut or Seed?
Yes, feel free to substitute pecans with walnuts, almonds, or even seeds like sunflower seeds if you want a nut-free option. Just chop them to a similar size for even distribution.
How Can I Make This Recipe Gluten-Free?
You can easily make this bread gluten-free by using a 1:1 gluten-free baking flour blend instead of all-purpose flour. Just ensure that your other ingredients are also gluten-free, and keep an eye on the baking time, as it may slightly vary!
