There’s something magical about the smell of Spiced Pumpkin Pecan Bread baking in the oven on a crisp fall morning. The warm aromas of cinnamon and nutmeg mixing with toasted pecans always takes me back to my grandma’s kitchen, where she’d bake loaf after loaf for our Thanksgiving gatherings. I can still see her pulling the golden-brown bread from the oven, the steam rising as she’d say, “Now that’s what autumn tastes like!”
This recipe turns simple ingredients into something extraordinary – moist pumpkin bread studded with crunchy pecans and just the right balance of warming spices. It’s become my go-to for cozy weekends and holiday breakfasts alike. Whether you’re serving it fresh from the oven with coffee or gifting it to neighbors (trust me, they’ll ask for the recipe), this bread never fails to bring comfort and joy to any table.
Why You’ll Love This Spiced Pumpkin Pecan Bread
Oh my goodness, where do I even start? This Spiced Pumpkin Pecan Bread has been my autumn obsession for years, and here’s why it’ll become yours too:
- That perfect moist texture – The pumpkin puree keeps it tender for days (if it lasts that long!)
- A spice blend that sings – Just enough cinnamon, nutmeg, cloves and ginger to warm you up without overpowering
- Crunchy pecan surprises in every bite – I always sneak in extra nuts because, well, why not?
- Simple enough for weeknights – One bowl, no fancy techniques, just good old-fashioned baking
- Makes the best edible gift – Wrap it in parchment and twine, and watch your friends’ faces light up
Honestly? The hardest part is waiting for it to cool before slicing – but that first warm bite with melting butter? Absolute heaven.
Ingredients for Spiced Pumpkin Pecan Bread
Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when they all come together:
- 1 3/4 cups all-purpose flour – Spoon and level it, don’t scoop!
- 1 teaspoon baking soda – Check the date – old soda means flat bread
- 1/2 teaspoon salt – Just a pinch to balance the sweetness
- 1 1/2 teaspoons ground cinnamon + 1/2 teaspoon nutmeg + 1/4 teaspoon each cloves and ginger – My secret spice blend
- 1 1/2 cups granulated sugar – Yes, it seems like a lot, but trust me on this
- 1/2 cup vegetable oil – Or melted coconut oil if you’re feeling fancy
- 2 large eggs – Room temp blends better
- 1 cup pumpkin puree – NOT pie filling (I learned that the hard way)
- 1/4 cup water – Helps everything come together
- 1/2 cup chopped pecans – Toast them first for incredible nutty flavor
See? Nothing too crazy – just good, honest ingredients that transform into something magical in the oven. Now let’s get mixing!
Equipment You’ll Need
Before we dive into mixing, let’s grab our tools – nothing fancy, just the basics every baker should have:
- 9×5-inch loaf pan – The perfect size for this bread
- Two mixing bowls – One for dry, one for wet ingredients
- Whisk – My trusty wooden one works perfectly
- Spatula – For scraping every last bit of batter
- Cooling rack – Essential for preventing soggy bottoms
That’s it! Now we’re ready to make some magic happen.
How to Make Spiced Pumpkin Pecan Bread
Alright, let’s get baking! This Spiced Pumpkin Pecan Bread comes together so easily – just follow these simple steps for perfect results every time. I’ve made this recipe dozens of times, and these are the little tricks I’ve learned along the way.
Step 1: Prep and Preheat
First things first – grab that 9×5-inch loaf pan and give it a good greasing. I like to use butter or baking spray, making sure to get into all the corners. Now preheat that oven to 350°F (175°C) – this gives everything time to heat evenly while you mix.
Step 2: Mix Dry Ingredients
In your first bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, and all those beautiful spices – 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp each of cloves and ginger. Whisk it really well so every slice gets that perfect spice balance.
Step 3: Combine Wet Ingredients
In your second bowl, mix 1 1/2 cups sugar with 1/2 cup oil until combined. Beat in 2 eggs one at a time, then stir in 1 cup pumpkin puree and 1/4 cup water. Now here’s the key – gently fold the wet into the dry ingredients just until combined, then stir in those toasted pecans. Overmixing makes tough bread!
Step 4: Bake and Cool Spiced Pumpkin Pecan Bread
Pour that gorgeous orange batter into your prepared pan and pop it in the oven. Bake for 60-70 minutes – start checking at 60 with a toothpick. When it comes out clean (a few moist crumbs are okay), it’s done! Let it cool in the pan for 10 minutes, then transfer to a rack. I know it’s hard, but wait at least 30 minutes before slicing. The aroma will drive you crazy, but it slices so much better when slightly cooled!
Tips for Perfect Spiced Pumpkin Pecan Bread
After making this Spiced Pumpkin Pecan Bread more times than I can count, I’ve picked up some foolproof tricks that make all the difference:
- Toast those pecans! Just 5-7 minutes in a 350°F oven transforms them from good to “oh wow” – the nutty aroma will tell you when they’re perfect
- Oven thermometers are lifesavers – Mine runs hot, so I always check actual temp. Nothing worse than overbaked bread! Learn more about oven accuracy.
- Let it cool completely before wrapping – trapping steam makes it soggy. I wait 2 hours minimum
- Slice with a serrated knife – Saw gently for clean cuts through all those pecans
- Freeze slices individually wrapped in foil – pop one in the toaster for instant autumn happiness
Trust me, these little details take this already amazing bread to absolute perfection!
Variations and Substitutions
One of the best things about this Spiced Pumpkin Pecan Bread? How easily you can tweak it to suit your tastes! Here are my favorite swaps that still deliver amazing results:
- Swap the nuts: Walnuts work beautifully instead of pecans – just chop them the same size for even distribution
- Gluten-free? Use a 1:1 gluten-free flour blend (I like King Arthur’s) and add an extra tablespoon of pumpkin
- Less sugar: You can reduce to 1 cup sugar – the pumpkin’s natural sweetness still shines through
- Add-ins: Throw in 1/2 cup chocolate chips or dried cranberries with the pecans for fun surprises
The basic recipe is forgiving, so don’t be afraid to make it your own – that’s half the fun of baking!
Storing and Serving Suggestions
This Spiced Pumpkin Pecan Bread stays wonderfully moist if stored right! Let it cool completely (or you’ll get condensation), then wrap tightly in plastic or store in an airtight container at room temp. It’ll stay fresh for 3 days – if it lasts that long! For longer keeping, I slice and freeze individual portions wrapped in foil – just toast or microwave for 10 seconds and it’s like fresh-baked.
My favorite way to serve? Thick slices lightly toasted with a schmear of cream cheese – the tangy creaminess pairs perfectly with the warm spices. For breakfast, I’ll drizzle a little maple syrup on top. Or go all out and make french toast with day-old slices – absolute heaven!
Spiced Pumpkin Pecan Bread Nutrition Info
While nutrition can vary slightly based on exact ingredients used, here’s what you can expect per generous slice of this Spiced Pumpkin Pecan Bread:
- Calories: 250
- Fat: 12g (2g saturated)
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 3g
Remember, homemade treats like this are meant to be enjoyed – I always say one slice of happiness is worth every calorie!
FAQs About Spiced Pumpkin Pecan Bread
I get asked about this Spiced Pumpkin Pecan Bread recipe all the time – here are the most common questions with my tried-and-true answers:
Can I use fresh pumpkin instead of canned?
Absolutely! You’ll need about 1 cup of homemade pumpkin puree from roasted sugar pumpkins. Just make sure to drain it well in cheesecloth – fresh pumpkin tends to be wetter than canned. My grandma always used fresh, but I find canned works just as well when I’m in a hurry.
Why is my bread sometimes dense?
Two main culprits: overmixing the batter (stop as soon as flour disappears) or old baking soda. Also, make sure your oven temp is accurate – too low and it won’t rise properly. A simple oven thermometer changed my baking game!
Can I add chocolate chips to this recipe?
Oh honey, yes! Toss in 1/2 cup of semi-sweet or dark chocolate chips with the pecans. The chocolate melts into little pockets of joy that pair amazingly with the spices. My kids beg for this version every fall!
How do I know when it’s fully baked?
That toothpick test is gold – insert it near the center and look for moist crumbs, not wet batter. The top should spring back when lightly pressed. My secret? The edges pulling slightly from the pan is another sure sign it’s done.
Irresistible Spiced Pumpkin Pecan Bread – 7 Secrets for Perfect Moistness
A moist and flavorful bread combining pumpkin and pecans with warm spices.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Total Time: 80 mins
- Yield: 1 loaf (10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 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
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup water
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix sugar, oil, eggs, pumpkin, and water.
- Combine wet and dry ingredients. Stir in pecans.
- Pour batter into loaf pan. Bake for 60-70 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Use canned or homemade pumpkin puree.
- Toast pecans for extra flavor.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
