Pumpkin Pecan Bread

Ingredients needed 

• All-purpose flour: My choice of flour for baked goods. 
• Baking powder and baking soda: The leavening duo that helps the bread rise.
• Kosher salt: Balances the flavors.
• Ground cinnamon, nutmeg, cardamom, ginger, and cloves: The warming spice blend that gives this bread its signature cozy flavor.
• Granulated sugar: Adds sweetness to the batter and helps create a tender crumb.
• Avocado oil: Keeps the bread incredibly moist.
• Eggs: Bind the ingredients together and give the bread structure and moisture.
• Vanilla extract: Enhances the overall flavor of the bread.
• Pure maple syrup: Adds warmth and depth to the batter, plus a sweet soak for the top.
• Pure pumpkin: The star ingredient that creates a moist, flavorful foundation.
• Orange juice: Adds brightness and tang that balances the warmth of the spices.
• Chopped pecans: Add a satisfying crunch throughout the loaf and on top.

How do you make this pumpkin pecan bread?

Preheat oven and prepare the pan

1. Preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray, or line it with parchment paper, leaving some overhang for easy removal.

Make the batter:

1. In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and spices.
2. In a separate large bowl, whisk together the sugar, avocado oil, eggs, vanilla, and 1 tablespoon of maple syrup until smooth.
3. Add the pumpkin and orange juice and whisk until well combined.
4. Add the combined dry ingredients to the pumpkin mixture and stir until just combined.
5. Fold in ¾ cup chopped pecans.

PRO TIP: Be careful not to overmix the batter once you add the flour mixture. Stir just until the flour disappears, or the bread will become tough.

Bake the bread: 

1. Pour the batter into the loaf pan and sprinkle the remaining pecans evenly over the top.
2. Bake for 70-85 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil.

PRO TIP: Don’t underbake the bread. The pumpkin releases moisture during baking, so you want that toothpick to come out with just a few moist crumbs before removing it from the oven.

Soak with maple syrup and serve:

1. Let the bread cool in the pan for about 10 minutes. While the loaf is still warm, slowly pour ⅓ cup pure maple syrup evenly over the top, allowing it to soak into the bread.
2. Let the bread cool completely to room temperature before removing it from the pan and slicing.

PRO TIP: The bread is amazing served slightly warm. Add a little extra maple syrup on top when you serve each slice.

Sandy’s tips and substitutions:

• Pumpkin purée versus filling: Use pure pumpkin purée, not pumpkin pie filling, for the best texture and flavor. Pumpkin pie filling contains added sugar and spices that will throw off the texture and flavor of this recipe.
• Check your spices: Make sure your ground cinnamon, nutmeg, cardamom, ginger, and cloves are fresh for the best flavor. You can also add a pinch of allspice for extra warmth.
• Don’t overbake: Keep an eye on the bread as you want it perfectly moist. The toothpick should come out with a few moist crumbs but no wet batter.
• Make ahead: This bread is great made ahead and stored covered on the counter for up to 3 days.
• In the refrigerator: For longer storage, refrigerate the wrapped loaf for up to 1 week. The cold air can dry it out slightly, so be sure it’s well sealed. Let slices come to room temperature or warm them briefly before serving.
• Freezing: This bread freezes beautifully. Wrap the cooled, un-sliced loaf tightly in plastic wrap, then in a layer of aluminum foil, and freeze for up to 3 months. You can also freeze individual slices for easy single servings. Thaw overnight in the refrigerator or at room temperature, then warm slightly before serving.
• Reheating: The bread is amazing served warm. Pop a slice in the microwave for a few seconds before serving later on.