Pumpkin Pecan Bread

If it’s fall, and you don’t make a loaf of pumpkin bread, did the season even happen? Call me superstitious, but I don’t want to find out. So, today, I’m sharing a quick bread recipe full of pumpkin, cinnamon, and chopped pecans. This pumpkin pecan bread is soft, moist, and full of fall flavors.

pecan pumpkin bread.

This Pumpkin nut bread recipe is so easy – measure, stir and bake. That’s it! Ten-minute prep time, and it’s ready to go in the oven.

The flavor is a fall trifecta of pumpkin, maple syrup, and cinnamon. The bread is soft, and the chopped pecans on top give it a nice crunchy texture. 

It keeps well at room temperature and – bonus! – it’s freezer-friendly.

Ingredients

  • All-purpose flour
  • Ground cinnamon
  • Baking soda
  • Kosher salt
  • Granulated sugar
  • Large egg
  • Vegetable oil or canola oil
  • Pure maple syrup
  • Pumpkin puree
  • Chopped pecans

Spices: Ground cinnamon is great, but feel free to use pumpkin pie spice (a mix of cinnamon, nutmeg, cloves, and ginger) if you have some on hand for extra fall flavor deliciousness.

Pumpkin: You don’t need a whole can of pumpkin – just one cup. When I make this bread, I use the extra puree for pumpkin oatmeal.

Nuts: You can swap the pecans for other chopped nuts like walnuts. Or, if nuts aren’t your thing, leave them out. You’ll still get an amazing loaf of pumpkin bread.

overhead shot of the whole loaf of a bread.

Recipe Steps

Preheat oven to 325°F and coat a 9x-inch loaf pan with cooking spray. In a medium bowl, whisk the flour, cinnamon, baking soda, and salt. Set the flour mixture aside.

In a large bowl, mix the sugar and eggs until smooth. Add the oil and stir to combine. Mix in the maple syrup and pumpkin puree.

Add the dry ingredients to the wet ingredients in small batches, mixing until smooth. Make sure not to overmix. Pour the batter into the prepared pan and sprinkle the chopped pecans over the top.

Bake the bread for 50 to 60 minutes or until a toothpick comes out clean. Cool the bread in the pan for 30 minutes or so before turning it out onto a wire rack to cool completely.

Recipe Tips

  • Pan size: You can use mini loaf pans to make cute little pumpkin loaves. Fill them about halfway full of batter. Or, you can double the recipe and divide the batter between two 9×4″ bread pans. Just keep in mind that the minis will need less baking time.
  • Other Mix-Ins: You can add more chopped nuts to the pumpkin mixture before you bake it. Chocolate chips, raisins, or other mix-ins you like will work. About a 1/2 cup or so of mix-ins will work well.
  • Storage: This pumpkin bread keeps well at room temperature as long as it’s tightly wrapped with plastic wrap. Or, wrap it and store it in a freezer bag or other airtight container in the freezer for up to a month or so.

There’s still time, so don’t miss out and make this pumpkin pecan bread – you won’t regret it.

Happy Baking!

April
two buttered slices of bread on a plate.

📣 Do you love this recipe? I would love to know! Leave a comment below the recipe, along with your recipe star rating.

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Pumpkin Pecan Bread

a loaf of pumpkin bread.

Pumpkin Pecan Bread is an easy pumpkin quick bread recipe with cinnamon and chopped pecans. It’s soft and moist and full of fall flavors.

  • Author: April Anderson
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 8 large slices 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup pure maple syrup
  • 1 cup pumpkin puree
  • ½ cup chopped pecans

Instructions

  1. Preheat oven to 325°F and coat a 9×4″ loaf pan with cooking spray.

  2. In a medium bowl, whisk the flour, cinnamon, baking soda, and salt.

  3. In a large bowl, mix the sugar and eggs until smooth. Add the oil and stir to combine. Mix in the maple syrup, and pumpkin puree.

  4. Add the dry ingredients to the wet ones in small batches, mixing until smooth. Make sure not to overmix. Pour the batter into the prepared loaf pan and sprinkle the chopped pecans over the top.

  5. Bake the bread for 50 to 60 minutes or until a toothpick comes out clean. Cool the bread in the pan for 30 minutes or so before turning it out to cool completely.

Notes

Other Mix-Ins: You can add more chopped nuts to the pumpkin mixture before you bake it. Chocolate chips, raisins, or other mix-ins you like will work. About a 1/2 cup or so of mix-ins will work well.

Storage: This pumpkin bread keeps well at room temperature as long as it’s tightly wrapped with plastic wrap. Or, wrap it and store it in a freezer bag or other airtight container in the freezer for up to a month or so.

Nutrition

  • Serving Size: 1 slice
  • Calories: 230
  • Sugar: 13.8g
  • Sodium: 206.3mg
  • Fat: 12.5g
  • Saturated Fat: 6.2g
  • Unsaturated Fat: 5.6g
  • Trans Fat: 0g
  • Carbohydrates: 27.9g
  • Fiber: 2g
  • Protein: 3.4g
  • Cholesterol: 23.3mg

Keywords: pumpkin bread with pecans, pumpkin nut bread, easy pumpkin pecan bread

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

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