Old-Fashioned Pumpkin Pecan Bread

A rich, buttery pumpkin bread made with warm pumpkin pie spice, brown sugar, and finely chopped pecans.

There is nothing quite like the smell of a homemade loaf of pumpkin bread baking on a crisp autumn day. Rich pumpkin, softened butter, and dark brown sugar come together with warm spices and toasted pecans to create the ultimate fall treat.

Growing up, autumn officially arrived when my mom started roasting fresh harvested pumpkins. The sweet, cozy aroma would fill the entire house—a delicious reward after months of working in the summer garden. She’d scoop out the tender pulp, fold in finely chopped pecans for that perfect nutty crunch, and bake up two golden loaves.The rest of the pumpkin pulp, she would freeze for later to make pies, bread, cake and cookies. 

Having two loaves is the best part: one to enjoy warm right out of the oven, and one to freeze for later (or share with a neighbor). Whether you slice it up to go with your morning coffee, grab a piece for an afternoon pick-me-up, or add it to your holiday brunch table, this simple recipe is pure homemade comfort.

Ingredients:

1 c. butter, softened
1 c granulated sugar
1 c. dark brown sugar
4 eggs
1 c. solid pack pumpkin
2 3/4 c. flour
1 Tbs. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. pecans, finely chopped 

Directions: 

Preheat the oven to 350°F. Grease and flour two 8 1/2 × 4 1/2-inch loaf pans.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Mix in the solid-pack pumpkin, pumpkin pie spice, baking powder, baking soda, and salt until well combined.

Stir in the flour and finely chopped pecans just until everything is combined. Avoid overmixing.

Divide the batter evenly between the two prepared pans and smooth the tops.

Bake for approximately 1 hour and 10 minutes, or until a wooden toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs.

Allow the loaves to cool in the pans for 10 minutes. Carefully remove them from the pans and transfer to wire racks to cool completely.

Tips for Best Success:

Use softened butter: Butter should be soft enough to cream with the sugars but not melted.
Use room-temperature eggs: They incorporate more easily into the batter.
Measure flour carefully: Too much flour can make pumpkin bread dry or heavy.
Do not overmix: Stir the flour in just until incorporated to help keep the bread tender.
Check the loaves individually: Oven temperatures and loaf pans can vary, so one loaf may finish baking before the other.
Let the bread cool: Cooling helps the loaves set and makes slicing easier.

Variations and Substitutions:

Walnut pumpkin bread: Substitute chopped walnuts for the pecans.
Pumpkin chocolate chip bread: Replace some or all of the pecans with chocolate chips.
Extra spice: Add a little cinnamon or nutmeg for additional warmth.
Raisin pumpkin bread: Stir in 1/2 cup raisins along with the pecans.
Nut-free pumpkin bread: Leave out the pecans or replace them with sunflower seeds if desired.

Serving Suggestions:

• Serve a slice warm with butter for breakfast.
• Enjoy with coffee, tea, or a mug of hot apple cider.
• Add a slice to a fall brunch or holiday breakfast table.
• Serve as an afternoon snack with a glass of milk.
• Toast a slice lightly and spread with cream cheese for a special treat.

How to Store:

• Room temperature: Allow the pumpkin bread to cool completely. Wrap tightly or place in an airtight container and store at room temperature for up to 3 days.
• Refrigerator: Store in an airtight container for up to 1 week. Refrigeration may make the bread slightly firmer.
• Freezer: Wrap each loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months for best quality.  Thaw frozen bread overnight in the refrigerator or at room temperature before serving.

Frequently Asked Questions:

Can I use canned pumpkin for this recipe?
Yes. Use plain canned pumpkin puree or solid-pack pumpkin. Do not use pumpkin pie filling, which contains added sugar and spices.

Why does this recipe make two loaves?
The recipe is designed to fill two smaller loaf pans. It is convenient for sharing or freezing one loaf for later.

How do I know when pumpkin bread is done?
Insert a wooden toothpick into the center of the loaf. It should come out clean or with a few moist crumbs. If wet batter clings to it, continue baking and check again.

Can I make this pumpkin bread without pecans?
Yes. The pecans can be omitted entirely or replaced with another nut or baking addition.

Why did my pumpkin bread sink in the middle?
This can happen if the bread is underbaked, the batter is overmixed, or the oven door is opened too early during baking.

Can I freeze pumpkin bread?
Absolutely. Pumpkin bread freezes well. Wrap it tightly after it has cooled completely and thaw before serving.