This warm Pumpkin Pecan Bread is perfect for cozy days! It’s moist, with a nice blend of pumpkin spice and crunchy pecans that make every bite comforting.
I love to enjoy a slice warm with a little butter spread on top. Trust me, it will make your kitchen smell amazing! 🍂
Key Ingredients & Substitutions
Flour: All-purpose flour gives the bread structure. If you’re gluten-free, try using an all-purpose gluten-free blend. I’ve found that a mix usually works well to keep the texture light.
Pumpkin Puree: Use canned pumpkin puree for convenience, but you can also make your own from fresh pumpkin. Just cook the pumpkin, scoop out the flesh, and blend until smooth. It’s always fun to use fresh for a richer taste!
Oils: I prefer vegetable oil for its neutral flavor, but melted butter adds a delicious richness. If you want a lighter option, you can use applesauce in place of some of the oil for reduced fat.
Pecans: Pecans bring a wonderful crunch and flavor. If you’re allergic or want a different taste, walnuts or even chocolate chips can be a great substitute!
What’s the Best Way to Mix Ingredients for Pumpkin Bread?
Mixing your ingredients properly is key for a great loaf! Here’s how to do it:
- Start by whisking your dry ingredients in one bowl. This ensures even distribution of spices and leaveners.
- In another bowl, combine your wet ingredients until smooth. Then, add the eggs one at a time to help incorporate air into the batter.
- When you combine them, add the dry mix gradually, alternating with buttermilk. This helps maintain a fluffy texture.
- Be careful not to overmix! Stop as soon as you see a few streaks of flour. A few lumps are perfectly fine!
These tips will help ensure your Pumpkin Pecan Bread turns out moist and flavorful every time! Enjoy your baking!
How to Make Pumpkin Pecan Bread
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
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk
Mix-Ins:
- 1 cup pecan halves, plus extra for topping
How Much Time Will You Need?
This Pumpkin Pecan Bread takes about 15 minutes of prep time and 55-65 minutes to bake. After baking, you should let it cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely. Total time: about 1 hour and 30 minutes, including cooling!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While the oven is heating, grease a 9×5-inch loaf pan. You can also line it with parchment paper if you’d like to make removing the bread easier later on.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps ensure that the spices and leavening agents are evenly distributed. Set this mixture aside for later.
3. Mix Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and your choice of oil (or melted butter). Use a whisk or electric mixer to beat this mixture until it’s nice and smooth.
4. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, mixing well after each addition. After the eggs are incorporated, stir in the vanilla extract. This will add a wonderful flavor to the bread!
5. Combine Wet and Dry Mixtures:
Now it’s time to bring everything together! Gradually add the dry ingredient mixture to the pumpkin mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until everything is just combined but be careful not to overmix, as that can make the bread dense.
6. Add the Pecans:
Gently fold in the pecan halves until they are evenly distributed in the batter.
7. Pour the Batter:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. For a decorative touch, sprinkle some additional pecan halves on top.
8. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready. If the top starts to brown too quickly, loosely tent it with foil.
9. Cool and Enjoy:
Once baked, take the loaf out of the oven and let it cool in the pan for about 15 minutes. Then, gently remove the bread from the pan and place it on a wire rack to cool completely before slicing. Enjoy your warm and delicious Pumpkin Pecan Bread!
Happy baking! 🍞✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin, scoop out the flesh, and puree it for this recipe. Just be sure to measure out the same amount (1 cup) as you would with canned pumpkin puree.
Can I Substitute the Nuts?
Yes! If you’re allergic to pecans or just prefer something different, feel free to use walnuts or even chocolate chips for a sweet twist. Just adjust the amount based on your preference!
How to Store Pumpkin Pecan Bread?
Store any leftover pumpkin pecan bread in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 2 months – just thaw it in the fridge before serving!
Can I Make This Recipe Without Eggs?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce, mashed banana, or a commercial egg replacement. This will help maintain moisture and binding in the bread.