Pumpkin Pecan Bread
Pumpkin Pecan Bread is a moist, spiced, and easy quick bread made with pure pumpkin and a warm blend of spices. Topped with a sweet maple soak and crunchy pecans, it’s the perfect treat this fall!
Ingredients
- 1¾ cups all-purpose flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1½ cups granulated sugar
- ½ cup avocado oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 1 15-ounce can pure pumpkin
- ⅓ cup orange juice
- ¾ cup chopped pecans, plus 2 tablespoons for topping
Topping
- ⅓ cup pure maple syrup
Instructions
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, and spices.
- In a separate large bowl, whisk together the sugar, avocado oil, eggs, vanilla, and 1 tablespoon of maple syrup until smooth.
- Add the pumpkin and orange juice and whisk until well combined.
- Add the combined dry ingredients to the pumpkin mixture and stir until just combined.
- Fold in ¾ cup chopped pecans.
- Pour the batter into the loaf pan and sprinkle the remaining pecans evenly over the top.
- 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.
- 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.
- Let the bread cool completely to room temperature before removing it from the pan and slicing.
Notes
Sandy’s tips:
- 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.
Nutrition Facts
Calories: 502kcal, Carbohydrates: 72g, Protein: 5g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 314mg, Potassium: 148mg, Fiber: 2g, Sugar: 48g, Vitamin A: 106IU, Vitamin C: 5mg, Calcium: 46mg, Iron: 2mg