Pecan Pumpkin Bread Recipe

In the spirit of fall and Thanksgiving, I had one of my pals come up with the Pecan Pumpkin bread recipe and it is actually pretty amazing!

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Pumpkin Pecan Bread Recipe

It is that time of year when everyone is going crazy over pumpkin pie, and I am sitting here wondering “what’s all the fuss about?”

I hate pumpkin pie. And pecan pie, but that is another rant altogether!

And while I don’t like pumpkin OR pecan pie – I absolutely love pecans and pumpkin…just in all kinds of other ways. I am perfectly fine skipping the pie!

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Are you looking for other Quick & Easy recipes to serve like my Pumpkin Pecan Bread Recipe?

Check out these super delicious breakfast and brunch recipes that I have shared over the years. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.

I think you will love them all! Of course, this is just a small selection of breakfast and brunch recipes, but we have LOTS and lots of recipes on the blog that are perfect for breakfast and brunch – just type “breakfast recipe” or “brunch recipe” into the search bar on the right hand side of the screen and they will pop up for you!

• Shepherd’s Breakfast Skillet Recipe
• Quick And Easy Breakfast Quesadillas Recipe
• Bacon & Egg Breakfast Sliders Recipe
• Apple Pecan Breakfast Bake Recipe
• Salted Caramel Apple Scones Recipe
• Lemon Cream Cheese Bars Recipe
• Southwest Breakfast Quiche Recipe
• Oatmeal Pumpkin Breakfast Squares Recipe
• Mason Jar Blueberry Crumble Recipe for Breakfast
• Pumpkin Pie Yogurt Recipe

How to Make this Pumpkin Pecan Bread Recipe

Ingredients Needed to Make this Pumpkin Pecan Bread Recipe

• 1 stick of unsalted butter, softened
• 1 cup firmly packed brown sugar (prefer dark but light is ok)
• 2 large eggs
• 2 teaspoons of pure vanilla extract
• 1 can pumpkin puree (15 oz can)
• 1 cup whole wheat flour
• 1 cup all purpose flour
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 teaspoon baking soda
• ½ cup warm water
• 1 cup pecans, chopped and toasted

Ingredients for Cinnamon Pecan Streusel Topping

• ¾ cup firmly packed light brown sugar
• ½ cup pecans, chopped and toasted
• 4 Tablespoons butter, softened
• ½ teaspoon of cinnamon (or use 1 Tablespoon of cinnamon sugar)

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Directions for making this Pumpkin Pecan Bread Recipe

Preheat oven to 350 degrees and lightly grease and flour a 9×5 loaf pan.

In a mixing bowl, add the wheat and white flours, cinnamon, ginger, nutmeg, cloves, salt and baking soda and stir together.

In a large bowl, add the butter and the sugar and cream until well blended.

Add the eggs and beat, one egg at a time.

Add the pumpkin puree and vanilla – beat until mixed.

Add the flour mixture, slowly, a little bit at a time, until moistened.

Beat in the warm water.

Add the pecans and stir with a spoon or spatula.

Pour batter into the greased and floured loaf pan.

Add all the streusel ingredients in a small bowl and mix together until well-combined.

Sprinkle streusel mixture over the top of the batter.

Bake the bread at 325 degrees for 45-60 minutes or until an inserted toothpick comes out clean.

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Print

Pumpkin Pecan Bread Recipe

Ingredients

• 1 stick of unsalted butter softened
• 1 cup firmly packed brown sugar prefer dark but light is ok
• 2 large eggs
• 2 teaspoons of pure vanilla extract
• 1 can pumpkin puree 15 oz can
• 1 cup whole wheat flour
• 1 cup all purpose flour
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 teaspoon baking soda
• ½ cup warm water
• 1 cup pecans chopped and toasted
• Ingredients for Cinnamon Pecan Streusel Topping
• ¾ cup firmly packed light brown sugar
• ½ cup pecans chopped and toasted
• 4 Tablespoons butter softened
• ½ teaspoon of cinnamon or use 1 Tablespoon of cinnamon sugar

Instructions

1. Preheat oven to 350 degrees and lightly grease and flour a 9x5 loaf pan.
2. In a mixing bowl, add the wheat and white flours, cinnamon, ginger, nutmeg, cloves, salt and baking soda and stir together.
3. In a large bowl, add the butter and the sugar and cream until well blended.
4. Add the eggs and beat, one egg at a time.
5. Add the pumpkin puree and vanilla - beat until mixed.
6. Add the flour mixture, slowly, a little bit at a time, until moistened.
7. Beat in the warm water.
8. Add the pecans and stir with a spoon or spatula.
9. Pour batter into the greased and floured loaf pan.
10. Add all the streusel ingredients in a small bowl and mix together until well-combined.
11. Sprinkle streusel mixture over the top of the batter.
12. Bake the bread at 325 degrees for 45-60 minutes or until an inserted toothpick comes out clean.