I love a good pumpkin bread recipe in the fall. It just screams cozy to me, especially if you pair it with a cup of coffee! So I thought I would share this easy pumpkin bread recipe with pecans with you all today.
That way, if you have a hankering for a yummy fall treat, you can easily whip this up. I bet you have most of the ingredients in your pantry right now too.
And if you don’t like pecans, you can easily sub them out for some chopped walnuts instead. I actually love walnuts too, I just didn’t have any on hand for this recipe.
But, the pecans were a nice and crunchy finishing touch to this recipe too. And if you’re not a nut person at all, just completely leave them out. I promise the recipe will still taste just as good!
So keep on reading for the full pumpkin nut bread recipe below and let me know what you think!
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Ingredients Needed For Homemade Pumpkin Bread:
- 1 ⅔ cup All Purpose Flour
- 1 ¼ cup granulated white sugar
- 1 cup pumpkin puree (not pumpkin pie puree)
- ½ cup softened unsalted butter
- ½ cup warm milk (microwave for about 30 seconds)
- 2 large eggs room temperature
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract (I used my homemade vanilla extract for this)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 1 cup chopped pecans or walnuts, optional
- ½ cup pecan chips, optional (for topping)
How To Make The Best Pumpkin Bread:
First preheat your oven to 350 degrees. Then, prepare two 9×5 loaf pans by spraying them well with cooking spray. A greased loaf pan is essential for this recipe, otherwise the bread will stick in the pan and be very hard to remove.
In a large bowl, sift together the flour, ground cinnamon, baking soda, baking powder, nutmeg, and salt. Set aside. Then, in a large mixing bowl, combine the sugar and softened butter until creamy, about 2 minutes.
Add in the 2 eggs and mix well again. Then, combine your pumpkin puree and the vanilla extract. Slowly add in the flour mixture from the other bowl into the wet ingredients, mixing on low speed.
Add in the warm milk and chopped pecans, if using. I actually just used some almond milk for this recipe since I did not have any regular milk on hand, but it turned out just fine!
Mix until well combined and then pour batter into prepared loaf pan. I always place my bread pan on a baking sheet to prevent any leaks when baking in the oven.
If desired, sprinkle the pecan chips on the top of your pumpkin bread before placing them in the oven. Bake in preheated oven for 50-55 minutes, or until a toothpick comes out mostly clean in the center of the loaf.
Cooking time varies between different ovens and pans, so just be sure to watch it closer to the end. It’s okay if there are a few crumbs on it, it will continue to bake in the hot pan as it cools to room temperature.
For best results, remove bread pans from oven and place on a wire rack to cool for about 15 minutes. Remove loaves from pans and slice and enjoy!
To store, place bread slices in an airtight container for up to 3 days. For longer storage, you can freeze the pumpkin bread too. To freeze bread slices, wrap individual slices in plastic wrap and place in a freezer bag for up to 3 months.
Enjoy This Moist Pumpkin Nut Bread!
I’m telling you, you’ve got to try this quick bread recipe sometime this fall season! The warm spices from the cinnamon and nutmeg really compliment the pumpkin flavor well. I could honestly eat the entire loaf!
Especially when it’s still warm and you add a slab of honey butter on top to melt! It’s the perfect fall treat and honestly makes for a wonderful holiday gift as well if you want to make something homemade!
If you’re looking for more treats this pumpkin season, check out my other recipes below:
- Easy Pumpkin Snickerdoodle Cookies
- Libby’s Pumpkin Muffin Recipe
- Pumpkin Ooey Gooey Butter Cake Recipe
- Pumpkin Pie Bars With Maple Cinnamon Whipped Cream
Pumpkin Bread With Pecans
Ingredients
- 1 2/3 cup All Purpose Flour
- 1 1/4 cup granulated white sugar
- 1 cup pumpkin puree not pumpkin pie puree
- 1/2 cup unsalted butter softened
- 2 eggs room temperature
- 1/2 cup warmed milk about 30 seconds in microwave
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp kosher salt
- 1 cup chopped pecans or walnuts, optional
- 1/2 cup pecan chips for topping, optional
Instructions
- First preheat your oven to 350 degrees. Then, prepare two 9×5 loaf pans by spraying them well with cooking spray.
- In a large bowl, sift together the flour, ground cinnamon, baking soda, baking powder, nutmeg, and salt. Set aside.
- Then, in a large mixing bowl, combine the sugar and softened butter until creamy, about 2 minutes.
- Add in the 2 eggs and mix well again. Then, combine your pumpkin puree and the vanilla extract.
- Slowly add in the flour mixture from the other bowl into the wet ingredients, mixing on low speed.
- Add in the warm milk and chopped pecans, if using
- Mix until well combined and then pour batter into prepared loaf pan. I always place my bread pan on a baking sheet to prevent any leaks when baking in the oven.
- If desired, sprinkle the pecan chips on the top of your pumpkin bread before placing them in the oven.
- Bake in preheated oven for 50-55 minutes, or until a toothpick comes out mostly clean in the center of the loaf. Cooking time varies between different ovens and pans, so just be sure to watch it closer to the end. It's okay if there are a few crumbs on it, it will continue to bake in the hot pan as it cools to room temperature.
- For best results, remove bread pans from oven and place on a wire rack to cool for about 15 minutes. Remove loaves from pans and slice and enjoy!
- To store, place bread slices in an airtight container for up to 3 days. For longer storage, you can freeze the pumpkin bread too. To freeze bread slices, wrap individual slices in plastic wrap and place in a freezer bag for up to 3 months.
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