This homemade Pumpkin Pecan Bread is loaded with pumpkin, warm autumnal spices and chopped pecans. A fluffy yet moist loaf, it's sure to become one of your family's favorite fall treats!
Oh pumpkin bread, how we love thee. Over the years I have experimented with several pumpkin bread recipes and this one is by far our family's favorite. Packed with pumpkin and warming fall spices, it's like a hug in every slice. We love the texture that the chopped pecans give this loaf, but you can also use walnuts or feel free to leave them out altogether. The combination of pumpkin, butter, oil and sour cream give this moist loaf a surprisingly tender crumb that is perfect warmed up and slathered with a little salted butter.
What makes this recipe even better is just how easy it is to make! You don't need an electric mixer or any fancy equipment, simply mix it together and bake. It's the perfect cozy fall treat!
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Equipment
For this recipe you will need:
- Mixing bowls
- Measuring cups and spoons
- Whisk and rubber spatula
- Bread tin: This recipe makes two loaves. But I tend to do one large loaf (I like this 9 inch pan from Le Creuset) and two mini loafs. I got mine from Williams Sonoma years ago, but these 5.5 inch mini loaf pans from Amazon work great.
Ingredients
- All purpose flour
- Baking soda
- Baking powder
- Cinnamon, ginger, nutmeg and cloves: I love this combination of spices in pumpkin bread. If you prefer you can substitute with equal parts of your favorite pumpkin pie spice.
- Oil: You can use vegetable oil, light tasting olive oil, canola oil or another light oil. If you prefer not to use oil then just double the amount of butter.
- Butter: I recommend using unsalted but if you only have salted butter but reduce the amount of salt added to the batter.
- Sour cream: Gives a wonderful flavor and added moistness to the bread. I recommend using full fat for the best results.
- Eggs: Ideally at room temperature.
- Pumpkin puree, canned: It is very important that you use pure pumpkin puree, rather than pumpkin pie filling. The pumpkin pie filling has added sugar, spices and other ingredients that will upset the balance and texture of this loaf.
- Brown sugar: Light or dark brown sugar will both work. Dark brown sugar just tends to have a richer flavor.
- White granulated sugar
- Vanilla bean paste: I love baking with vanilla bean paste but you can substitute with vanilla extract if preferred.
Recipe FAQs
The easiest way to tell is by inserting a toothpick into the center of the loaf. If it comes out dry then the bread is finished baking. If it comes out with batter on it set the timer for a few more minutes.
The key is not to over mix the batter. I recommend whisking or stirring the ingredients by hand until just combined, rather than using any kind of electric mixer.
Absolutely! Chocolate chips are delicious, so are raisins or dried cranberries if you like that sort of thing.
No, I do not recommend using pumpkin pie filling for this recipe. It has added sugars, spices and other ingredients that will detract from the flavor and texture of the bread.
Serving and Gifting Suggestions
I love serving slices of this bread warmed up and slathered in salted butter with a cup of tea or coffee.
These Pumpkin Pecan Bread loafs also make excellent gifts for the fall holiday season! Wrap them up as gifts for your Thanksgiving host or neighbors.
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Made this Pumpkin Pecan Bread recipe? Let me know what you think in the comments!
Recipe
Pumpkin Pecan Bread
Equipment
- 2 loaf pans (or 4 mini loaf pans)
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon cloves
- ½ cup vegetable, canola or lite tasting olive oil
- ¼ cup unsalted butter, melted
- ⅓ cup sour cream
- 3 eggs Room temperature
- 15 oz can pure pumpkin puree
- ¾ cup brown sugar
- ¾ cup white granulated sugar
- 2 teaspoon vanilla bean paste or vanilla extract
- ¾ cup peans, chopped
Instructions
- Preheat the oven to 350 degrees F.Prepare a loaf pan with butter and flour or baking spray. You can also line with parchment paper if desired.
- In a medium sized mixing bowl combine flour, baking soda, baking powder, spices and salt. Mix until well combined and set aside.
- In a large mixing bowl combine brown and white sugars with eggs, melted butter, oil, sour cream and vanilla bean paste (or extract). Whisk until well combined. Then stir in the canned pumpkin.
- Add about half of the dry mixture to the wet mixture and stir together until just combined. Then add the remaining dry mixture to the bowl and stir until there are no more white streaks and just combined. *Be careful not to over mix.*Gently fold in the pecan pieces until well incorporated.
- Pour the batter into the prepared loaf pans. Then bake at 350 F for 50-60 minutes for large loaf pans, 30-35 minutes for mini loaf pans. *You'll know the bread is finished baking when a toothpick inserted into the center comes out clean.*Remove the bread from the oven and allow to cool in the pan for at least 10-15 minutes before transferring it to a wire rack to cool completely.Make sure to cool the bread completely before slicing (it really makes a difference). Serve and enjoy!
Krystle
This made my house smell amazing it was so hard to wait for it to cool. It is super moist and tastes like fall yummy!
Oscar
I baked this Pumpkin Pecan Bread, and it turned out perfectly moist with a nice fluffy texture. The pecans add just the right amount of crunch, and the pumpkin flavor with the warm spices makes it a great treat for any time of day. It’s already a hit in our house!
jamjarkitchen
Hi Oscar - So glad you liked it!
Swathi
Pumpkin pecan bread is delicious I have made it, I enjoyed it.
Nora Nora
My daughter loves this pumpkin bread! Thank you for the lovely recipe!
Criss
That pumpkin pecan bread is a must-try! I made it recently, and it turned out amazing—perfect for fall!
jamjarkitchen
So glad you liked it!
Rebecca Edwards
SO moist! Excellent recipe! Tastes so good, makes 2 loaves. I bake a lot, impressed with this bread, thank you!
jamjarkitchen
Thanks Rebecca! So glad you enjoyed it!
Glinda
I would like to make two loaf pans - what size pans? 8-1/2 x 4-1/2 or 9 x 5? Thank you.
jamjarkitchen
Either size will work! I usually use a 9x5, but 8.5x4.5 is totally fine too. Just start checking for doneness a little early since every pan bakes a bit differently. Hope you love it!