This Pumpkin Pecan Bread is a warm, cozy treat that’s perfect for fall! Loaded with sweet pumpkin and crunchy pecans, it makes your kitchen smell amazing while baking.
Honestly, I can’t resist snacking on it for breakfast or with coffee. It’s so tasty that you might want to hide a loaf for yourself—trust me, I always do! 😂
What I love most is how easy it is to make. Just mix the ingredients, pour them in a loaf pan, and bake! It’s a delicious way to enjoy the season.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for this recipe. If you’re feeling adventurous, you can use homemade pumpkin puree. Just roast and blend your pumpkin, but make sure it’s smooth and not watery.
Pecans: These add great texture and flavor. If you have allergies or want a different taste, walnuts, almonds, or even sunflower seeds can be used instead.
Buttermilk: If you don’t have buttermilk, make a quick substitute by mixing 1/4 cup milk with 1/4 tsp vinegar or lemon juice. Let it sit for a few minutes before using it.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives this bread its warmth and flavor. If you’re a fan of pumpkin spice mixes, you could use that instead for convenience.
How Do You Ensure Your Pumpkin Bread Comes Out Moist and Delicious?
Moisture is key when baking, so let’s pay attention to a few steps:
- Start by creaming the butter and sugar well to incorporate air, which helps keep the bread light.
- Don’t overmix the batter. Mix just until combined! This helps avoid tough bread.
- Test for doneness using a toothpick; it should come out clean but moist. Remember, a bit of moisture means it’s nice and soft!
- Let it cool in the pan briefly before transferring to a cooling rack. This helps retain moisture, allowing the flavors to settle.
Delicious Pumpkin Pecan Bread Recipe
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup buttermilk
- 1 tsp vanilla extract
- Extras:
- 3/4 cup chopped pecans, plus extra for topping
How Much Time Will You Need?
This Pumpkin Pecan Bread will take you about 20 minutes to prepare, and then you’ll need to bake it for around 60-70 minutes. Don’t forget to set aside about 15 minutes for cooling after it comes out of the oven. In total, you’ll spend about 1 hour and 35 minutes making this scrumptious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread cooks evenly. Prepare a 9×5 inch loaf pan by greasing and flouring it, or simply line it with parchment paper for easy removal later.
2. Combine the Dry Ingredients:
In a medium-sized bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This helps distribute the leavening agents evenly throughout the flour. Once mixed, set the bowl aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy. This step adds air to your bread, making it nice and tender!
4. Add the Eggs:
Next, add the eggs one at a time, mixing well after each addition. This helps the mixture come together smoothly.
5. Mix in the Pumpkin and Other Wet Ingredients:
Add in the canned pumpkin puree, buttermilk, and vanilla extract, mixing until everything is nice and smooth. The pumpkin adds moisture and that lovely autumn flavor!
6. Combine Wet and Dry Ingredients:
Gradually add your bowl of dry ingredients to the wet mixture. Mix just until everything is combined—don’t overmix! Overmixing can make your bread dense.
7. Fold in the Pecans:
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter. This will give each slice a delightful crunch!
8. Prepare for Baking:
Pour the batter into your prepared loaf pan and spread it out evenly. Top it with a few extra whole and chopped pecans for a decorative touch.
9. Bake:
Place the loaf pan in the oven and bake for about 60-70 minutes. Keep an eye on it, and check for doneness by inserting a toothpick in the center—it should come out clean when the bread is ready!
10. Cool:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This step is important to help avoid sogginess.
11. Slice and Enjoy:
Once cooled, slice up your delicious Pumpkin Pecan Bread and enjoy it warm or at room temperature. It’s perfect for breakfast, a snack, or a delightful dessert. Happy baking!
Can I Use a Different Type of Nut?
Absolutely! While pecans are traditional, you can substitute them with walnuts or almonds for a different flavor and texture. Just chop them as you would the pecans and fold them into the batter!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free blend designed for baking. Make sure to check that the other ingredients are also gluten-free, especially the baking powder and any added spices.
How Should I Store the Leftovers?
Store any leftover Pumpkin Pecan Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices in freezer bags for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Other Ingredients?
Definitely! Feel free to mix in chocolate chips, dried cranberries, or even a swirl of cream cheese for extra flavor. Just be cautious not to overload the batter to maintain the bread’s structure.
