When the days start getting slightly cooler and a little shorter, you know that pumpkin bread season is here—a much-anticipated time for pumpkin-lovers everywhere! I’ve made this Pumpkin-Pecan Bread for a long time and it’s a simple, delicious recipe you can enjoy throughout the fall and winter seasons. If you prefer not to have pecans in your pumpkin bread, just leave them out, or add in some raisins or dried cranberries instead!
This recipe makes two 9 x 5″ loaves, so you can freeze one for later or give one to a friend! The cinnamon and nutmeg give the bread a rich flavor, and be sure to use pumpkin puree—not pumpkin pie filling! I’ve noticed that the canned pumpkin puree is a little hard to find at the grocery store—pumpkin-lovers must be stocking up on it! 🙂
Pumpkin-Pecan Bread
PUMPKIN-PECAN BREAD by NancyC
Makes two 9 x 5″ loaves
3 1/2 cups all-purpose unbleached flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
3 cups granulated sugar
2/3 cup milk
1 cup canola oil
5 large eggs, beaten
1 (15-ounce) can pumpkin puree (not pie filling)
1 1/2 cups chopped pecans (or substitute raisins or dried cranberries)
Preheat oven to 350˚F. Grease or spray two 9 x 5″ loaf pans; set aside.
In large bowl, mix together the flour, baking soda, salt, baking powder, cinnamon, nutmeg, and sugar. Add milk and canola oil, and mix everything together. Next, stir in the eggs and then the pumpkin, mixing everything well. Last, fold in the pecans, stirring until evenly incorporated in the batter.
Divide the batter equally between your two loaf pans and bake at 350˚F for 60 to 70 minutes, or until toothpick in center comes out clean. Let loaves cool in pans for 15 to 20 minutes, then remove to a wire rack to cool completely.
NOTE: You can use smaller loaf pans, but use less batter—fill about 2/3 full. Baking time may be a little shorter.
Recipe from NancyC | nancy-c.com
In the photo above, the slices of pumpkin bread are shown on the new God is Good Tiered Risers from maryandmartha.com. It’s a set of 2 risers, a large and a small, with an inspirational message on both. They’re great for using on a holiday table (like Thanksgiving!) to display food and desserts. Or use them to display candles or other decorative items in your living room!
Are you a fan of pumpkin bread too? Have you made any yet this season?
Sharing at Meal Plan Sunday, Weekend Potluck, Farmhouse Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Wonderful Wednesday, LouLou Girls, Inspire Me Monday, Happiness is Homemade.
NancyC 
This looks delicious – I’m a big fan of pumpkin bread but need to find a gluten free version that works since I’m switching to gluten free flour. Thanks for the inspiration :).
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What a beautiful bread Nancy! So lovely for the season. One thing I love about this time of year is breaking out all those wonderful spices that fill the air with comfort!
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Yes, I agree—love the aroma of all those fall spices! 🙂
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Yum! Pumpkin bread is a favorite at my house. After baking and still warm in the pan, I butter the top and cover it with cinnamon sugar.
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I love your idea of topping the bread with butter and cinnamon sugar, Patty—yum! I’ll have to try that sometime! 🙂
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Another fabulous recipe, Nancy, wow this looks amazing! I love pumpkin bread but I’ve never had it with pecans so I’m super excited to try it that way. Bread always feels like the perfect comfort food this time of year. Hope you’ve had a great week, CoCo
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Thanks CoCo, and have a wonderful weekend! 🙂
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Oh my Nancy. This sounds Ohhh Sooo good. This is another one of yours that I’m bookmarking to try later.
Stopping by your place today from IMM#29,30&31
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I hope you enjoy this quick bread, Paula, and have a blessed week! 🙂
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