It just wouldn’t be fall without some Pumpkin Pecan Bread baking in the oven to make your house smell delicious.
Every year as the weather starts to get cooler and the leaves change, I start to get the pumpkin itch. I have to pumpkin allthethings that come out of my kitchen. This year is no different. So far I have made at least 10 pumpkin treats. I promise to space them out a little bit though. Pumpkin overload isn’t always a good idea.
One thing that I make every year is this chocolate chip pumpkin bread. Each year I like to give it a fun little twist to it to make it different from the year before.
I realize that there are about a million pumpkin breads floating around the Internet, but trust me when I say you need this version for breakfast very soon.
I kept the pumpkin bread simple by not adding any extras to the bread batter except for some pecans and spices.
This year I can’t seem to get enough of pecan and praline desserts. I was really planning on keeping the bread extra simple, but then I decided the bread needed a glaze and more nuts.
Simple doesn’t happen often with me, I guess. At least I thought about it.
As I started to think about what kind of glaze would work for this bread, I remembered this apple praline cake, and I knew that I had to have that frosting again.
Since a thicker frosting tends to make my family call breakfast bread a cake, I thinned the frosting down to a runny glaze.
The glaze will run completely over the sides, so let it cool completely and spoon it on slowly. Make sure the bread is on a wire rack with a pan under it to keep the glaze from going all over your counter.
Press on some chopped pecans and let it set, then slice yourself an extra large slice to go with your morning coffee.
I am one of the breakfast contributors for Food Fanatic. Make sure you head over there to print this Pumpkin Pecan Bread recipe.
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More pumpkin breakfast recipes that our family enjoys:
Caramel Chocolate Chunk Pumpkin Bread
Julie @ Julie's Eats & Treats says
Mmmm I love that frosting on this bread! This looks like must try for sure!
Jocelyn says
This is a definite must try! I hope you like it!!!
Averie @ Averie Cooks says
The texture of the bread looks so moist and perfect and then that glaze….mmm!
Jocelyn says
Girl, this bread was spot on. The glaze totally set it off!!!
Medha @ Whisk & Shout says
That pecan and praline toppings looks heavenly!!
Jocelyn says
It really was 🙂
Elle @ Only Taste Matters says
I never thought to use pecans in my pumpkin bread. Love it! Pinned!
Jocelyn says
Thank you so much for the pin love!!!
Jessica @ A Kitchen Addiction says
I wish I had a thick slice to go with my coffee right now!
Jocelyn says
It does pair very well with a cup of coffee…I might have had quite a few slices that way!!
Melanie @ Gather for Bread says
Gorgeous Jocelyn! I’m all about the loaf of bread. 🙂
Jocelyn says
Thank you so much Melanie!!!
Trish - Mom On Timeout says
Ohemgee that GLAZE Jocelyn! This bread is GORGEOUS!
Jocelyn says
Thank you so much Trish! That glaze was the perfect extra touch to a the yummy bread!
Mir says
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 says
Good to know, Mir. I’ve still got a few pumpkin goodies to share with you all!
Adrienne says
Can I use mini loaf pans?
Jocelyn says
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!