Pecan Pumpkin Bread
Indulge in the perfect mix of seasonal spices and nutty goodness with this Pecan Pumpkin Bread recipe, a moist and flavorful delight that’s easy to make and impossible to resist. This fall-inspired quick bread combines aromatic cinnamon, nutmeg, and ginger with rich pumpkin puree for a comforting base, while chopped pecans add a satisfying crunch. Sweetened with a combination of granulated and brown sugar, this loaf strikes the perfect balance of sweetness and spice. With just 15 minutes of prep time and an hour of baking, it’s a fuss-free way to celebrate autumn flavors. Serve it warm for breakfast, as a midday snack, or as a cozy dessert for any pumpkin lover. Bake up a slice of seasonal bliss with this irresistible treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1.25 cups Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 cup Pumpkin puree (not pie filling)
- 0.5 cup Vegetable oil
- 0.25 cup Whole milk
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Pecans (chopped)
- 1 tablespoon Unsalted butter (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with unsalted butter or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and pumpkin puree. Whisk together until well combined.
Add the vegetable oil, milk, eggs, and vanilla extract to the pumpkin mixture. Whisk until smooth and fully incorporated.
Slowly fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined; do not overmix.
Gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake on the center rack of the oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.
Slice and serve as a delicious breakfast treat, snack, or dessert!
Nutrition Facts
Calories |
4372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 602.1 g | 219% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 382.0 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 474 mg | 36% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
