Our Pumpkin Pecan Bread is a cozy and simple fall dessert recipe packed with fall flavor and sweet crunchy pecans. It makes a great breakfast too! Below I have instructions for easily making it by hand or making it in your bread machine using the quick bread cycle.
This recipe is one we make along with apple bread when fall baking is in full swing in September, October and November. Depending on the time I have, sometimes I use homemade pumpkin puree and other times canned pumpkin. We make a lot of fall breads this time of year, like white chocolate pumpkin bread, classic pumpkin bread, sweet and soft banana bread, apple raisin bread and cream cheese cranberry bread.
We love making bread in big batches over the weekends because it freezes really well. We always have bread stocked in the freezer and thaw it out on busy days for breakfast and snacking, It makes the days so much easier!
Table Of Contents
Why You'll Love Pumpkin Pecan Bread
- Incredibly moist and tender
- Packed with crunchy pecans
- Warm fall spices in every bite
- Easy to make by hand
- Bread maker option included
- Freezer-friendly
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup pumpkin puree (not pumpkin pie filling- you can also make your own!)
- 1 cup coconut sugar (or white sugar, light brown sugar)
- ¼ extra virgin olive oil or melted butter
- 2 teaspoons vanilla extract
- 2 large eggs (make it egg-free by using flax eggs)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
How Do I Keep My Bread From Becoming Dense?
Over mixing when combining the wet and dry ingredients or using too much flour can create dense bread.
Can I Add Other Mix-Ins?
Yes! You can add chocolate chips, swap the pecans with walnuts, pistachios or almonds, and add a maple glaze topping or frosting.
Can I Use Pumpkin Pie Filling Instead Of Pumpkin Puree?
No, you shouldn't use pumpkin pie filling instead of puree. It will change the texture and consistency of the bread.
How To Make Pumpkin Pecan Bread By Hand
- Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper or grease well with butter.
- In a large mixing bowl, whisk together whole wheat flour, bread flour, baking powder, salt, cinnamon and nutmeg.
- In a separate mixing bowl, whisk the milk, pumpkin puree, oil or butter, eggs, sugar, and vanilla extract until smooth.
- Combine the dry ingredients with the wet ingredients. Stir until just combined.
- Fold in chopped pecans.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.
How To Make Pumpkin Pecan Bread In A Bread Maker
- Add the wet ingredients to the bread machine (milk, pumpkin puree, oil or melted butter, eggs and vanilla extract).
- Layer flours, baking powder, salt, and spices on top.
- Select the Quick Bread or Cake cycle. Once mixing begins, scrape down sides if needed.
- Add pecans when the machine signals for mix-ins (or about 5 minutes into mixing).
- Let the cycle finish kneading and baking completely before removing. Cool on a wire rack before slicing.
Kristina's Tips
- Use pure pumpkin puree, not pumpkin pie mix
- Toast pecans for extra flavor
- Store wrapped tightly to maintain moisture
How To Store
Store in an airtight container up to 3 days wrapped tightly in plastic wrap and a bread bag to maintain quality. It can be kept in the fridge for up to 1 week and in the freezer for up to 3 months. Thaw overnight at room temperature.
Recipe
Pumpkin Pecan Bread
Equipment
- bread machine optional
Ingredients
- 1 cup whole wheat flour
- 1 cup bread flour
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup coconut sugar
- 1 cup pumpkin puree
- 2 large eggs
- ¼ cup milk warmed
- ¼ cup extra virgin olive oil or melted butter
- 2 teaspoon vanilla extract
- 1 cup chopped pecans `
Instructions
By Hand
- Preheat the oven to 350°F. Line a 9x5 loaf pan with parchment paper or grease well with butter.
- In a large mixing bowl, whisk together whole wheat flour, bread flour, baking powder, salt, cinnamon and nutmeg.
- In a separate mixing bowl, whisk the milk, pumpkin puree, oil or butter, eggs, sugar, and vanilla extract until smooth.
- Combine the dry ingredients with the wet ingredients. Stir until just combined. Fold in chopped pecans.
- Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool before slicing.
Bread Maker
- Add the wet ingredients to the bread machine (milk, pumpkin puree, oil or melted butter, eggs and vanilla extract). Layer flours, baking powder, salt, and spices on top.
- Select the Quick Bread or Cake cycle. Once mixing begins, scrape down sides if needed.
- Add pecans when the machine signals for mix-ins (or about 5 minutes into mixing).
- Let the cycle finish kneading and baking completely before removing. Cool on a wire rack before slicing.
Notes
Nutrition
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