Pumpkin pecan bread is a soft, moist pumpkin bread full of warm spices, crunchy pecans and topped with a cinnamon glaze and additional pecans after baking.
Pumpkin Pecan Bread
Pumpkin bread is a classic recipe – look in any vintage cookbook and you will find so many different versions of this popular quick bread. There’s no better way to celebrate the fall and winter months than to make this cozy pumpkin bread that is full of warm spices and crunchy pecans. This bread has a soft, flavorful and moist texture from the pumpkin and is topped with a cinnamon glaze and additional pecans after baking. You can even make this pumpkin pecan bread even more special by using candied pecans for this recipe.
How to Make Pumpkin Pecan Bread
The recipe for this pumpkin pecan bread has simple ingredients that you probably already have in your pantry. When I want to elevate this pumpkin pecan bread, I like to use a cinnamon baking emulsion in place of half of the ground cinnamon. Baking emulsions result in a stronger flavor than baking extracts since they are water based and don’t bake out. I like to use LorAnn brand.
The recipe calls for regular pecans, but I also like to make this bread using candied pecans. I usually make a large batch and the store them in my freezer for recipes like this. Omit the pecans all together if you don’t like nuts in your quick bread, but I highly recommend the crunchy texture they provide.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon + pinch of ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup cooking oil
- 2 large eggs
- 1/3 cup + 3-4 teaspoons water
- 1 cup canned pumpkin * not pumpkin pie filling
- 1/2 cup pecans, chopped
- 1 cup powdered sugar
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, 1 teaspoon ground cinnamon, nutmeg, cloves, granulated sugar and brown sugar. Make a well into the center. In a separate mixing bowl, combine the cooking oil, beaten eggs, 1/3 cup water and canned pumpkin. Whisk together and then pour into the well of the dry ingredients; mix all together until just combined. Fold in half of the chopped pecans. Pour the batter into a parchment lined and greased 8 1/2″ x 4 1/2 ” loaf pan.
Bake at 350°F for 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in pan 15 minutes, then turn out to wire rack to cool completely. Once cool, combine the powdered sugar and pinch of cinnamon for the glaze, adding enough of the water until it reaches a drizzling consistency. Drizzle over the cooled loaf and sprinkle the top of the loaf with the remaining pecans before cutting.
Tips for Pumpkin Pecan Bread
- Do not over mix the batter
- Store in airtight container for up to 72 hours
- Bread freezes well sealed in an airtight container for up to 3 months
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Want more quick bread recipes?
Pumpkin Pecan Bread
Equipment
- 8 1/2" x 4 1/2 "loaf pan
- parchment paper
- mixing bowls of various sizes
Ingredients
For the bread
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup cooking oil
- 2 large eggs, beaten
- 1/3 cup water
- 1 cup canned pumpkin * not pumpkin pie filling
- 1/2 cup pecans, chopped * divided
For the glaze
- 1 cup powdered sugar
- pinch of ground cinnamon
- 3-4 teaspoons water
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, cloves, granulated sugar and brown sugar.
- Make a well into the center. In a separate mixing bowl, combine the cooking oil, beaten eggs, water and canned pumpkin.
- Whisk together and then pour into the well of the dry ingredients; mix all together until just combined. Fold in half of the chopped pecans.
- Pour the batter into a parchment lined and greased 8 1/2" x 4 1/2 " loaf pan. Bake at 350°F for 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Cool bread in pan 15 minutes, then turn out to wire rack to cool completely.
- Once cool, combine the ingredients for the glaze, adding enough of the water until it reaches a drizzling consistency. Drizzle over the cooled loaf and sprinkle the top of the loaf with the remaining pecans before cutting.
Notes
- Do not over mix the batter
- Store in airtight container for up to 72 hours
- Bread freezes well sealed in an airtight container for up to 3 months
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