Growing up in New England, the arrival of fall meant weekend trips to our local farm stand for fresh pumpkins and warm, spiced baked goods. My grandmother’s pumpkin-pecan bread was legendary in our small town – she’d bake dozens of loaves each autumn to give to neighbors and friends. This recipe is inspired by her classic version, with a few modern twists that make it even more irresistible. The combination of warm spices, toasted pecans, and pure pumpkin creates a bread that’s perfectly moist and packed with fall flavors.

Why You’ll Love This Recipe

This pumpkin-pecan bread is the perfect balance of sweet and nutty, with a tender crumb that stays moist for days. It’s an easy quick bread recipe that requires no special skills or equipment – just mix, pour, and bake! The toasted pecans add wonderful crunch and depth of flavor, while the pumpkin keeps everything incredibly moist. Plus, your kitchen will smell amazing while it bakes.

Ingredients & Equipment

Dry Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped pecans, plus extra for topping

Wet Ingredients:

• 1 (15 oz) can pure pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract

Equipment Needed:

• 9×5 inch loaf pan
• Parchment paper
• Large mixing bowls
• Whisk
• Rubber spatula
• Cooling rack

Step-by-Step Instructions

1. Prep Your Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease any exposed parts.
2. Toast the Pecans: Spread pecans on a baking sheet and toast for 8-10 minutes until fragrant, stirring once halfway through. Let cool while preparing the batter.
3. Mix Dry Ingredients: In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
4. Combine Wet Ingredients: In another bowl, mix pumpkin puree, both sugars, eggs, oil, milk, and vanilla until smooth.
5. Make the Batter: Pour the wet ingredients into the dry ingredients. Fold together until just combined – don’t overmix! Fold in 3/4 cup of the toasted pecans.
6. Bake: Pour batter into the prepared pan. Sprinkle remaining pecans on top. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let bread cool in the pan for 15 minutes, then use the parchment paper to lift it out. Cool completely on a wire rack before slicing.

Tips & Variations

Expert Tips:

• Don’t skip toasting the pecans – it intensifies their flavor and adds extra crunch
• Use room temperature eggs for better incorporation into the batter
• The toothpick test isn’t enough – press gently on the center of the loaf; it should spring back when fully baked

Common Substitutions:

• Replace pecans with walnuts or pepitas
• Swap all-purpose flour with 1:1 gluten-free flour blend
• Use coconut oil instead of vegetable oil
• Replace pumpkin pie spice with 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves

Variations:

• Add 1 cup chocolate chips for extra indulgence
• Drizzle with maple glaze after cooling
• Mix in 1/2 cup dried cranberries
• Add 2 tablespoons bourbon to the wet ingredients

Storage

This pumpkin-pecan bread stays fresh at room temperature for up to 4 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator or for 30 minutes at room temperature.

FAQs

Q: Why did my bread sink in the middle?
A: This usually happens when the oven door is opened during baking or if the batter was overmixed. Keep the door closed for the first 45 minutes of baking.

Q: Can I use fresh pumpkin instead of canned?
A: Yes, but strain it first to remove excess moisture. Cook and puree fresh pumpkin, then let it drain in a fine-mesh strainer for 30 minutes.

Q: How do I know when the bread is done?
A: Insert a toothpick in the center – it should come out clean or with a few moist crumbs. The top should spring back when lightly pressed, and the edges should be pulling away from the pan.

Q: Can I make this recipe into muffins?
A: Yes! Fill lined muffin tins 2/3 full and bake at 350°F for 20-25 minutes. This recipe will make about 18 muffins.

This pumpkin-pecan bread is perfect for fall baking, holiday gifting, or simply enjoying with your morning coffee. The combination of warm spices, pure pumpkin, and toasted pecans creates a loaf that’s both comforting and sophisticated. Whether you’re an experienced baker or just starting out, this recipe is foolproof and guaranteed to become a fall favorite in your home.