This Pumpkin Pecan Bread is warm, cozy, and packed with delicious spices. The soft texture, mixed with crunchy pecans, makes it a perfect treat for the fall season!
Baking this bread fills my kitchen with such a lovely smell, I can hardly wait for it to cool! I love having a slice with my morning coffee; it’s a delightful way to start the day!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this bread. If you’re looking for a gluten-free option, you can use a gluten-free flour blend that is cup-for-cup.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives this bread its warm flavor. If you’re missing one, don’t stress! You can use a pumpkin pie spice mix instead for a similar taste.
Pumpkin Puree: Canned pumpkin puree is best for consistency. If using fresh pumpkin, make sure it’s well-pureed and not too watery. You can also use mashed sweet potatoes as an alternative.
Buttermilk: If you don’t have buttermilk, mixing regular milk with a tablespoon of vinegar or lemon juice can work as a substitute. Let it sit for a few minutes before adding to your batter.
Pecans: Pecans give a delightful crunch. You can replace them with walnuts or even chocolate chips for a different twist!
How Do I Get the Perfect Texture for My Bread?
Getting the right texture in your pumpkin pecan bread is all about mixing. After you’ve creamed your butter and sugar, add the eggs and wet ingredients gradually. Here’s how to ensure your bread turns out moist:
- Mix the wet ingredients until just combined. Don’t overmix, as it can make the bread tough.
- When you fold in the flour mix, do it gently. Overworking the batter can affect the final texture.
- Let the bread cool properly in the pan before transferring to a wire rack. This helps keep it soft.
Enjoy baking your delicious pumpkin pecan bread! It’s a comforting treat perfect for sharing or enjoying solo with a nice warm beverage.
How to Make Pumpkin Pecan Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- Extras:
- 1 cup pecan halves, plus extra for topping
How Much Time Will You Need?
This Pumpkin Pecan Bread will take about 15 minutes to prepare and approximately 60 to 70 minutes to bake. After baking, don’t forget to allow it to cool for about 10 minutes in the pan before transferring it to a wire rack. So, the total time commitment will be around 1 hour and 30 minutes, including cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that heats up, grease and flour a 9×5 inch loaf pan. Alternatively, you can line it with parchment paper for easier removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is mixed evenly; this will ensure the spices are well-distributed through the bread.
3. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.
4. Add Eggs and Wet Ingredients:
Beat in the eggs, one at a time, making sure to mix well after each addition. Then add in the pumpkin puree, buttermilk, and vanilla extract. Mix until fully incorporated but be careful not to overmix!
5. Combine Dry and Wet Ingredients:
Now, gradually add the dry mixture to the wet ingredients. Stir the mixture gently until just combined; overmixing can lead to a dense bread.
6. Fold in Pecans:
Gently fold in the pecan halves. This will give your bread a lovely crunch. Make sure they’re evenly distributed throughout the batter.
7. Pour and Garnish:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If you like, add extra pecan halves on top for decoration—this will make your loaf look even more inviting!
8. Bake:
Pop the loaf pan into the oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
9. Cool:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Slice and Enjoy:
When your bread has cooled, slice it up and enjoy it warm or at room temperature with a cup of tea or coffee. This Pumpkin Pecan Bread is perfect for sharing with friends or savoring on your own!
Can I Substitute For the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can mix 1/4 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before adding it to the batter to mimic the acidity of buttermilk.
How Do I Store Leftover Pumpkin Pecan Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it! Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 3 months. Thaw at room temperature before slicing.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Make sure to cook and puree it well, ensuring it’s thick and not too watery. To substitute, use an equal amount of fresh pumpkin puree as you would canned.
What Can I Add to Enhance the Flavor?
For extra flavor, consider adding a teaspoon of orange zest or a handful of chocolate chips. You could also mix in some dried cranberries or raisins for added sweetness and texture!
