Enjoy the delicious smell of Pumpkin Pecan Bread baking in your oven this fall. This tender and moist quick bread is topped with a sweet praline frosting that quickly makes it disappear.
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Pumpkin Bread with Pecans
I absolutely adore the smell of fall treats baking in my oven. Once pumpkin treats hit store shelves, I'm ready to add pumpkin spice to everything I bake.
This year is no different. I've already whipped up pumpkin spice muffins and indulged in multiple pumpkin cream cold brew coffees.
One thing I make without fail every year is chocolate chip pumpkin bread. I always like to add a unique twist, so I topped it with a praline glaze and plenty of pecans this time.
I understand that there are countless pumpkin bread recipes available online. But trust me, you definitely need to try this version. It will quickly become your go-to treat for pumpkin season.
Why You'll Love This Recipe
- Great fall flavor. The combination of spices and pumpkin makes this treat smell amazing.
- Moist and tender texture. Brown sugar and pumpkin puree make the loaf soft and tender.
- Praline glaze. This sweet brown sugar topping and extra nuts finish off the loaf perfectly.
- Versatile sweet bread. Pumpkin bread can be enjoyed anytime – as a breakfast, snack, or dessert. It's also an excellent recipe for different holidays.
Main Ingredients
This pumpkin pecan bread recipe uses simple ingredients you probably already have. Keep canned pumpkin on hand to make this sweet loaf year-round.
- Sugar: A mixture of brown and white sugar sweetens the batter.
- Oil - Adds richness, tenderness, and moisture to quick breads. For best results, use canola, avocado, or melted coconut oil.
- Pumpkin Puree: Canned pumpkin is the easiest because it is available year-round. If you make homemade pumpkin puree, drain and blot it before using it.
- Large Eggs: Binds the ingredients together and adds moisture.
- Baking Soda: Provides the lift as the batter bakes.
- Spices: Ground cinnamon and nutmeg give this loaf a delicious fall flavor. Homemade pumpkin pie spice is another excellent option.
- Flour: All-purpose flour works best in this recipe. Measure it using the spoon and sweep method.
- Milk: Adds moisture to the batter.
- Crunchy Pecans: Chop the nuts into small pieces that will not get stuck in your teeth.
How To Make Pumpkin Pecan Bread
You will love how easy it is to make this delicious pumpkin bread.
- Beat the sugars and oil in a large mixing bowl until they resemble wet sand. Add the eggs and pumpkin puree and then beat again.
- Stir all the dry ingredients in a small bowl.
- Add the flour and milk to the pumpkin mixture while the electric mixer runs.
- Pour batter into a prepared loaf pan and smooth the top with a rubber spatula. Bake in a preheated oven. (see recipe card below)
BruCrew Tip: Let the bread cool completely on a wire rack before adding the toppings.
Storage Recommendations
On the Counter: Once the frosting has set, wrap the loaf in plastic wrap and place it on the counter for 4-5 days.
In the Freezer: Do not add the toppings. Wrap the cooled bread or individual slices in 2 layers of plastic wrap, then place it in a freezer-safe bag or container. Freeze for 2-3 months.
To Thaw: Unwrap the loaf so the condensation does not make it soggy. Add the glaze and nuts before serving.
Tips and Tricks
- Spray your loaf pan with nonstick baking spray so the bread comes out easily. You can also make a sling out of parchment paper to easily lift the loaf out of the pan.
- Do not overmix the batter. Stir or beat just until the ingredients are mixed in. Overmixing can create a dense, chewy loaf.
- Switch up the nuts in your bread. I like using chopped pecans because they are smaller and do not sink as much. You can also use walnuts, almonds, pistachios, or pepitas.
- Allow the bread to cool in the hot pan for 10-15 minutes. This gives the bread time to finish baking and to set up before removing it.
- If you prefer, you can skip the praline glaze and nuts. The bread is delicious, with or without them.
FAQs
I bake this pumpkin bread recipe with a 9x5 metal loaf pan with nonstick baking spray.
The best way to test a pumpkin loaf is to insert a skewer or cake tester into the center of the pan. If it comes out with wet batter still on it, the bread needs to bake longer. If it comes out with moist crumbs, then the bread is done.
Yes, wrap the cooled loaf in plastic wrap without glaze. Then, please place it in a freezer bag and store it in the freezer for up to two months. Thaw at room temperature before adding a glaze and serving.
More Pumpkin Treats
- Pumpkin Crunch Cobbler
- Pumpkin Chocolate Chip Muffins
- Chocolate Pumpkin Bread
- Pumpkin Bundt Cake
- Pumpkin Cream Cheese Muffins
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Recipe
Pumpkin Pecan Bread
Enjoy the delicious smell of Pumpkin Pecan Bread baking in your oven this fall. This tender and moist quick bread is topped with a sweet praline frosting that quickly makes it disappear.
Ingredients
For the Bread
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pure pumpkin puree
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon table salt
- 1 ¾ cups all-purpose flour
- ⅓ cup milk
- ½ cup chopped pecans
For the Glaze
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup powdered sugar
- ½ cup finely chopped pecans
Instructions
- Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick baking spray.
- Beat together the sugars and oil. Add the eggs and beat until light.
- Add the pumpkin and beat until mixed in.
- Mix the baking soda, cinnamon, nutmeg, salt, and flour. Add to the pumpkin mixture alternately with the milk. Spoon the batter into the prepared pan.
- Bake for 70 minutes, being careful not to overbake. Remove and let cool in the pan for 15 minutes. Then, flip out onto a wire rack and cool completely.
- Place the butter, sugar, and milk in a small saucepan. Bring to a boil, stirring constantly, for one minute.
- Whisk in the powdered sugar and vanilla until smooth. Let cool.
- Place the bread on a wire rack over a pan. Slowly spoon the glaze over the top, then top with pecan chips.
- Let set. Cut into 12 slices.
Notes
- Spray your loaf pan with nonstick baking spray so the bread comes out easily. You can also make a sling out of parchment paper to easily lift the loaf out of the pan.
- Do not overmix the quick bread batter. Stir or beat just until the ingredients are mixed in. Overmixing can create a dense, chewy loaf.
- Switch up the nuts in your bread. I like using chopped pecans because they are smaller and do not sink as much. You can also use walnuts, almonds, pistachios, or pepitas.
- Allow the bread to cool in the hot pan for 10-15 minutes. This gives the bread time to finish baking and to set up before removing it.
- If you prefer, you can skip the praline glaze and nuts. The bread is delicious, with or without them.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 376Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 37mgSodium: 215mgCarbohydrates: 50gFiber: 2gSugar: 33gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in October 2015. It was updated and then republished in August 2024.
Shannon
What is the best way to store this? With the milk in the recipe, should I put it in the fridge?
Jocelyn
Keep the bread tightly covered and it will keep on the counter for a few days. There is no need to refrigerate it.
Diane Ross
I’d like to add unsalted mixed seeds and pumpkin seeds to this recipe. However the only pumpkin seeds I have are salted. Do you think if I rinse them off that will be enough? Will adding an extra cup of mixed unsalted seeds along with the rinsed pumpkin seeds do okay in this recipe?
Jocelyn
The mixed nuts and seeds would be fine. I honestly would just reduce the amount of salt in the recipe instead of rinsing the nuts. I hope you enjoy the bread!
Carrie
I enjoyed your recipe thoroughly. I’ve never had pumpkin bread before, but this little winner will stay in rotation for sure. Thank you for sharing.
Adrienne
Can I use mini loaf pans?
Jocelyn
Yes, you can use smaller loaf pans. That will affect the baking time. My guess is that you will bake the minis for 40-45 minutes. I haven't done this particular bread in smaller pans though, so I can't say an exact time. I hope you enjoy it!
Mir
Don't hold back, Jocelyn. You make as many of those pumpkin desserts as your little heart desires. When they look as good as this, who can resist?
Jocelyn
Good to know, Mir. I've still got a few pumpkin goodies to share with you all!
Trish - Mom On Timeout
Ohemgee that GLAZE Jocelyn! This bread is GORGEOUS!
Jocelyn
Thank you so much Trish! That glaze was the perfect extra touch to a the yummy bread!
Melanie @ Gather for Bread
Gorgeous Jocelyn! I'm all about the loaf of bread. 🙂
Jocelyn
Thank you so much Melanie!!!
Jessica @ A Kitchen Addiction
I wish I had a thick slice to go with my coffee right now!
Jocelyn
It does pair very well with a cup of coffee...I might have had quite a few slices that way!!
Elle @ Only Taste Matters
I never thought to use pecans in my pumpkin bread. Love it! Pinned!
Jocelyn
Thank you so much for the pin love!!!
Medha @ Whisk & Shout
That pecan and praline toppings looks heavenly!!
Jocelyn
It really was 🙂
Averie @ Averie Cooks
The texture of the bread looks so moist and perfect and then that glaze....mmm!
Jocelyn
Girl, this bread was spot on. The glaze totally set it off!!!
Julie @ Julie's Eats & Treats
Mmmm I love that frosting on this bread! This looks like must try for sure!
Jocelyn
This is a definite must try! I hope you like it!!!
Jeff Warfield
Of all pumpkin breads I have made, this recipe is probably the best. Glaze works great with the recipe also but I increased the ingredients by 1/3 to provide more coverage for the loaf. Excellent.