Spiced Pumpkin Pecan Bread

Crisp Autumn mornings are made for this Spiced Pumpkin Pecan Bread. Moist pumpkin bread made with delicious pumpkin pie spice, loaded with chopped pecans, and then baked to perfection. Finish with an easy vanilla glaze to create the ultimate slice of sweet bread. Enjoy with a cup of coffee for breakfast, or even a scoop of vanilla ice cream to serve as a delicious dessert! Perfect for all of the autumn weekends ahead, and best enjoyed when it’s warm, right out of the oven. There is definitely no better spiced pumpkin bread to celebrate the season. Good for breakfast, as an afternoon snack, or a late-night dessert.

pumpkin bread on a white plate with a slice laying in front of it with plates and containers behind

→ This post is also available as a Web Story: Pumpkin Pecan Bread

About The Recipe

There’s nothing that I love more than a large loaf of spiced pumpkin bread during these lovely autumn days. Honestly, it really can’t get any better! Especially when served with your favorite cup of coffee.

Oh, and it’s really easy to make! Which is a total bonus. You can get up in the morning, bake this beautiful loaf, and have a breakfast that everyone will love.

The bread itself is moist and soft, a delicious crunch coming from the chopped pecans, and perfectly sweet. The spices round out all the flavors and, after every bite, it only leaves you wanting more!

Especially when you finish each slice with a generous amount of vanilla glaze.

It’s the ultimate Autumn bake!

Equipment Needed

Ingredients

  • All-Purpose Flour
  • Sugar
  • Salt
  • Baking Powder
  • Baking Soda
  • Pumpkin Pie Spice
  • Eggs
  • Vegetable Oil
  • Pumpkin
  • Milk
  • Pecans
eggs, baking powder, vegetable oil, sugar, salt, baking soda, flour, pumpkin pie spice, vegetable oil, milk in bowls on marble counter

Instructions

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice.

In a medium sized bowl, whisk together the eggs, vegetable oil, and pumpkin. Stir in the milk.

Pour the pumpkin mixture into the dry ingredients and mix.

Stir in the pecans.

Transfer the batter into a greased loaf pan and bake at 325 degrees for one hour, or until the bread tests done. Take out of the oven and let it cool slightly in the pan.

Top with vanilla glaze and serve!

What To Serve With This Pumpkin Bread…

This bread is the perfect breakfast, snack, or even late-night dessert! It goes with practically everything, but here are a few things that are my favorite things to serve with this bread!

How To Store

Keep this loaf in an airtight container in the fridge or in the freezer! It will keep in the fridge for about a week, or in the freezer for a month! To thaw, leave out on the counter and allow it to come to room temperature. To reheat from the fridge, microwave a slice for a few seconds, and enjoy!

pumpkin bread with three slices stacked behind with a knife, forks, and white containers

Expert Tips

  • You can make this bread in smaller loaf pans. It should make about two small loaves.
  • You may need to cover with foil about 40 minutes into baking.
  • This recipe freezes really well!
  • Make sure the eggs are room temperature.

When you make this Spiced Pumpkin Pecan Bread, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

pumpkin pecan bread with glaze on a white plate, with a slice behind, two jars, and a knire

Spiced Pumpkin Pecan Bread

Traci
Moist, deliciously spiced, and perfectly sweet! This Spiced Pumpkin Pecan Bread is the perfect slice during the autumn season.
5 from 12 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breads
Cuisine American
Servings 8
Calories 527 kcal

Ingredients
 

Bread

  • 2 cups all purpose flour
  • ¾ cup sugar
  • teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1 ¼ cups canned pumpkin
  • ½ cup milk
  • 1 cup pecans, chopped

Glaze (optional)

  • ½ cup powdered sugar, sifted
  • 1 ½ Tablespoons milk
  • ¼ teaspoon vanilla

Instructions

Bread

  • Preheat oven to 325 degrees.
  • Spray a 9 inch loaf pan with baking spray. Set aside.
  • In a large bowl whisk together flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice. Set aside.
  • In a medium bowl, combine eggs, vegetable oil, pumpkin, and milk. Mix well.
  • Add wet ingredients to dry ingredients.
  • Mix only until blended. Do NOT beat.
  • Stir in pecans.
  • Pour into prepared pan.
  • Bake for 60 minutes, or until bread tests done.

Glaze

  • Combine powdered sugar, milk, and vanilla in a small bowl.
  • Beat until smooth,
  • Spread on top of cooled bread.

Notes

  • You can make this bread in smaller loaf pans. It should make about two small loaves.
  • You may need to cover with foil about 40 minutes into baking.
  • This recipe freezes really well!
  • Make sure the eggs are room temperature.

Nutrition

Serving: 1Calories: 527kcalCarbohydrates: 56gProtein: 7gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 63mgSodium: 402mgPotassium: 212mgFiber: 3gSugar: 29gVitamin A: 6084IUVitamin C: 2mgCalcium: 114mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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