Imagine the warm, inviting aroma of pumpkin and spices wafting through your kitchen as Pumpkin Pecan Bread bakes to golden perfection.
This comforting loaf is incredibly easy to make, offering a cozy treat perfect for any occasion.
As the ingredients blend, the rich flavors of pumpkin and pecans create a delightful transformation.
Let’s bring this scrumptious dessert to life and enjoy a slice of autumnal bliss!
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 loaf pan
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup chopped pecans
Cook & Prep Time
For efficient time management when making Pumpkin Pecan Bread, follow this timeline:
- Reading and Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all ingredients and equipment.
- Prep Work (15 minutes)
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan with oil or cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, granulated sugar, and brown sugar.
- In a medium mixing bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combining Ingredients (5 minutes)
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in the chopped pecans with the spatula.
- Baking (1 hour)
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Resting and Cooling (10 minutes)
- Allow the bread to cool in the pan for 10 minutes.
- Transfer the bread to a cooling rack.
- Final Cooling and Serving (10 minutes)
- Allow the bread to cool to your liking before slicing and serving.
This timeline includes reading, preparation, baking, and cooling time for the Pumpkin Pecan Bread.
Adjust the timeline based on your personal pace and efficiency in the kitchen.
Recipe Instructions
Preheat your oven to 350°F (175°C).
Grease the loaf pan with oil or cooking spray.
In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, granulated sugar, and brown sugar until well combined.
In a medium bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
Fold in the chopped pecans with the spatula.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack.
Slice and serve once cooled to your liking.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a light, creamy contrast to the dense, spiced flavors of the bread.
- Maple Syrup Drizzle: A drizzle of maple syrup enhances the sweet, earthy notes of the pumpkin and pecans.
- Vanilla Ice Cream: Serve a warm slice with a scoop of vanilla ice cream for a delightful dessert contrast.
- Cream Cheese Frosting: Spread a thin layer of cream cheese frosting on top for a tangy, sweet topping.
- Honey Butter: A smear of honey butter adds a rich and slightly sweet touch that complements the spices.
Storage
To store pumpkin pecan bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
Refrigerate for up to a week.
Freezing
To freeze pumpkin pecan bread, wrap it tightly in plastic wrap or aluminum foil.
Then, place it in a freezer-safe bag.
Store for up to three months.
Thaw completely before serving.
Reheating
To reheat pumpkin pecan bread, wrap slices in foil and warm in a preheated oven at 350°F for 10-15 minutes.
Alternatively, microwave for 15-20 seconds until warmed.
Final Thoughts
Enjoy the comforting flavors of fall with this delicious Pumpkin Pecan Bread.
The combination of spices and pecans creates a delightful treat perfect for dessert or a cozy snack.
Follow the instructions carefully to guarantee a moist and flavorful loaf.
Remember not to overmix the batter, and feel free to customize with a streusel topping for added sweetness.
Once baked, allow the bread to cool before slicing to achieve the perfect texture. Happy baking!
Frequently Asked Questions
Can I Substitute the Pecans With Another Type of Nut?
Sure, you can substitute pecans with walnuts, almonds, or hazelnuts. Use a precise one-to-one ratio by weight. Toast them for enhanced flavor, but let them cool before mixing. This maintains the recipe’s texture and taste.
Is It Possible to Make This Bread Gluten-Free?
You can make this bread gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Confirm the blend includes xanthan gum for structure. Use precise measurements to maintain the bread’s texture and flavor. Enjoy!
How Can I Make the Bread Vegan?
Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). Use melted coconut oil instead of vegetable oil, and opt for unsweetened almond milk instead of water for a rich, vegan-friendly texture.
Can I Use Fresh Pumpkin Instead of Canned Puree?
You can use fresh pumpkin instead of canned puree. Roast and puree fresh pumpkin for a similar consistency. Verify precise measurements: replace 1 cup canned pumpkin with 1 cup of your homemade pumpkin puree for consistent moisture and flavor.
What Can I Do if I Don’t Have Ground Cloves?
If you don’t have ground cloves, substitute with an equal amount of allspice for a similar aromatic note. Alternatively, use a blend of 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg for a balanced flavor profile.
Pumpkin Pecan Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Loaf pan
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan with oil or cooking spray.
- In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, granulated sugar, and brown sugar until well combined.
- In a medium bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Fold in the chopped pecans with the spatula.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack.
- Slice and serve once cooled to your liking.
Notes
