Spiced Pumpkin Pecan Bread

Name: Spiced Pumpkin Pecan Bread
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10 servings
Ingredients: 1 cup canned pumpkin puree; 1 3/4 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1 cup pecans, chopped

🕒 Prep: 15 min

🔥 Cook: 1 hour 10 min

🍽 Serves: 10

★★★★★

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Fall is here, and there's nothing quite like the comforting aroma of freshly baked Spiced Pumpkin Pecan Bread filling your home. This recipe is the perfect blend of warm spices and crunchy pecans, making it a delightful treat for cozy autumn days.

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Ingredients for Spiced Pumpkin Pecan Bread

Pumpkin puree gives the bread its moist texture and rich, deep flavor. It's the star of the show, adding a natural sweetness and beautiful color. All-purpose flour forms the foundation of the bread, creating the perfect structure to hold everything together. Using a mix of granulated sugar and brown sugar brings a balanced sweetness, with the brown sugar adding a hint of molasses and depth. Unsalted butter ensures a rich flavor without added saltiness, while eggs provide moisture and help bind the ingredients. Vanilla extract enhances the overall flavor, giving it a warm, inviting aroma. Buttermilk adds a slight tang and creates a tender crumb, while baking soda and baking powder work together to help the bread rise perfectly. A pinch of salt balances the sweetness, and a blend of ground cinnamon, nutmeg, and cloves gives it that classic fall spice. Finally, pecans add a delightful crunch and nutty flavor.

Tips & Tricks

If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes before using.
For an extra flavor boost, try toasting the pecans lightly before folding them into the batter.
Resist the urge to slice the bread while it's still warm; it cuts much cleaner when fully cooled.

Serving Suggestions

This Spiced Pumpkin Pecan Bread is a versatile treat! Enjoy a slice with a smear of cream cheese for breakfast, or pair it with a scoop of vanilla ice cream for a decadent dessert. It also makes a lovely gift during the holiday season!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?: Yes, you can use fresh pumpkin puree. Just make sure it is well-drained to avoid excess moisture in the batter.
How do I store leftovers?: Wrap the bread tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for about 3 days or in the refrigerator for up to a week.
Can I freeze this bread?: Absolutely! Wrap it in plastic wrap and then in foil before freezing. It will last for about 3 months. Thaw overnight in the refrigerator and enjoy.

Spiced Pumpkin Pecan Bread Recipe Walkthrough

First, preheat your oven to 350°F (175°C). While that's heating up, grab a 9x5 inch loaf pan and give it a good greasing. This will help your bread slide right out when it's done. Next, take a large bowl and whisk together your dry ingredients: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step is crucial for evenly distributing the spices and rising agents, so don't skip on the whisking!

In another bowl, mix the wet ingredients: pumpkin puree, melted butter, eggs, vanilla extract, and buttermilk. Stir until they're all well combined. Now you’re ready to bring the dry and wet ingredients together. Gradually add the wet mix to the dry, stirring just until everything is combined. Overmixing can lead to a dense loaf, so stop as soon as the flour disappears.

Fold in the chopped pecans gently. You want them evenly distributed but don't want to crush them. Pour your batter into the prepared loaf pan, smoothing the top with a spatula. This helps it bake evenly. Place it in the preheated oven and let it bake for 60 to 70 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Once baked, allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. This cooling step is crucial for the texture.

Why You'll Love This Recipe

Perfectly spiced with cinnamon, nutmeg, and cloves.
The rich flavor of pumpkin shines through without being overwhelming.
Buttermilk adds a tender crumb and subtle tanginess.
Chopped pecans provide a satisfying crunch in every bite.
Easy to make with simple ingredients you likely already have in your pantry.

Ingredients

1 cup canned pumpkin puree

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1 cup pecans, chopped

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

3. In another bowl, mix the pumpkin puree, melted butter, eggs, vanilla extract, and buttermilk until well combined.

4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

5. Fold in the chopped pecans.

6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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