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.

pumpkin bread facing front with two slices behind

side shot of bread with two slices laying in front

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

Mixing Bowls
Whisk
Baking Spray
Loaf Pan

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.

flour, sugar, pumpkin spice, salt, baking powder, baking soda in a glass bowl

dry ingredients whisked together in a glass bowl

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

vegetable oil, eggs, and pumpkin in a glass bowl

Pour the pumpkin mixture into the dry ingredients and mix.

pumpkin mixture added to dry ingredients

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!

pumpkin bread on a white plate with jars and plates behind

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.

Perfect! And so often i have that 1 1/4 cup! Delicious!