Pumpkin Pecan 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.

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

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!

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

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