Pumpkin Pecan Bread

One of the great things about quick breads is that they’re so versatile. Slather a slice with cream cheese for breakfast, serve it with coffee or tea in the afternoon, or add a scoop of ice cream for dessert. This pumpkin pecan bread is perfect for all three.

Pumpkin bread is a staple during the fall (aka pumpkin spice latte months), but you could make pumpkin and pecan bread any time of year. This consistent bake is made with canned pumpkin, scented with cinnamon and nutmeg, and topped with a gorgeous caramel glaze. The recipe yields two loaves, making it perfect for a family, a party, or to share with colleagues and friends. You can also freeze the second loaf for later use or turn it into bread pudding.

Pumpkin Pecan Bread Ingredients

• Flour: Standard all-purpose flour has the right amount of gluten to make a sturdy but tender loaf.
• Sugars: This recipe calls for three different types of sugar. Granulated sugar goes into the batter, while both brown and confectioners’ sugar are used for the caramel glaze.
• Baking soda: Baking soda provides leavening, keeping baked goods soft and tender. Check the date on yours to make sure it’s fresh.
• Salt: Salt balances out the sweetness.
• Spices: Cinnamon and nutmeg are quintessential fall spices and a perfect pairing for pumpkin.
• Canned pumpkin: We love making pumpkin puree from scratch, but canned pumpkin is the most consistent product for baked goods. Pick the best canned pumpkin you find at your supermarket.
• Oil: The recipe calls for vegetable oil, but it would be wonderful made with a slightly nutty-tasting and healthy oil like sunflower oil, or a neutral oil like grapeseed, avocado or safflower oil.
• Eggs: At room temperature and lightly beaten, your eggs will mix easily into the pecan pumpkin loaf batter.
• Pecans: Toasting the pecans first (or buying toasted pecans) adds a ton of flavor to the bread.
• Glaze: The rich caramel glaze requires butter, heavy whipping cream and vanilla extract. For extra nutty flavor, make brown butter for the topping.

Directions

Step 1: Make the batter

Preheat the oven to 350°F. In a bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the pumpkin, oil, eggs and water, and mix them well.

Stir the wet ingredients into the dry ingredients until they’re just combined, then fold in the pecans.

Step 2: Bake the loaves

Spoon the batter into two greased 9×5-inch loaf pans. Bake them until a toothpick inserted in the center comes out clean, 60 to 65 minutes. Cool the loaves for 10 minutes before moving the loaves from their pans to wire racks.

Step 3: Finish with a glaze

Combine the butter, sugar, brown sugar and cream in a saucepan. Cook them until the sugar dissolves. Cool the mixture for 20 minutes.

Stir in the confectioners’ sugar and vanilla until the mixture is smooth. Drizzle the glaze over the cooled loaves.

Pumpkin Pecan Bread Variations

• Swap the topping: This bread is excellent when you cover it in a zingy lemon glaze, or you can make it even more of a dessert with fluffy frosting. Try orange buttercream frosting or classic cream cheese frosting, or stick with the original flavor profile by using a creamy caramel frosting. If you’re looking for crunch, add a streusel topping—with or without the original glaze.
• Decrease the sugar: We have not tested this, but some readers suggest decreasing the sugar to 2 cups for the batter.
• Go mad with mix-ins: Complement the pecans with dark chocolate chips, golden raisins, dried cranberries or coconut flakes. Or replace the pecans with another favorite nut, such as slivered almonds or walnuts.

How to Store Pumpkin Pecan Bread

Tightly wrap the pumpkin pecan bread with storage wrap or foil and store it at room temperature for three or four days. It can last up to a week in the fridge.

Can you freeze pumpkin pecan bread?

Pumpkin pecan bread is a good one for the freezer! Tightly wrap the whole loaf, pop it in a zip-top bag, and store it for up to three months.

Pumpkin Pecan Bread Tips

Should you toast the nuts for pumpkin pecan bread?

Because they’re in the batter, the nuts won’t get particularly toasty when you bake these loaves. Therefore, you’ll get a nice flavor boost if you toast them in advance. The easiest way to toast nuts is in a dry pan on the stovetop. Don’t walk away—they burn quickly!

Can you double the recipe?

You can double this recipe and make extra loaves, bake the batter in mini loaf pans or turn it into muffins. Adjust the cooking time accordingly.