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November 10, 2021Updated: April 27, 2022

Pumpkin Pecan Bread

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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.

close-up shot of sliced pumpkin bread.

Today I have a quick and easy pumpkin bread recipe because if it’s fall, and you don’t make a loaf of pumpkin pecan bread, did the season even happen? Call me superstitious, but I don’t want to find out.

Recipe Highlights

This sweet 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. If you’re not into nuts, you can leave them off, and you still get delicious pumpkin bread.

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

Ingredients

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

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.

Nuts: Feel free to leave the pecans out or swap them for chopped walnuts.

Other Mix Ins: You can add more chopped nuts to the pumpkin mixture before you bake it. Chocolate chips would also be a good addition. 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 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.

More Fall Baking Recipes

  • Cinnamon Banana Bread
  • Pumpkin Cookies with Cream Cheese Frosting
  • Caramel Apple Cupcakes
  • White Chocolate Granola
  • Cranberry Apple Crisp
  • Pumpkin Pie Cookie Cups – recipe from This Gal Cooks
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Pumpkin Pecan Bread

pecan pumpkin bread.
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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.

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, pecan pumpkin bread

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


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About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

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Welcome to Girl Gone Gourmet

Hi, I’m April! Welcome to my food world where I share easy recipes made with everyday ingredients ❤ Whether you’re looking for great dinner recipes or ideas for breakfast, appetizers, sides, or desserts, I have so many delicious recipes to share with you! Learn more… 

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