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Pumpkin-Pecan Bread

sliced Pumpkin Pecan Bread on a wooden cutting board

Confession time. I don’t like pumpkin. As much as I am enamored with fall, you’d think I’d embrace pumpkin baking as so many of you do. Not so much.

slices of Pumpkin Pecan Bread stacked on a wooden cutting board

Even with my dislike of all things pumpkin, I must admit that this bread is good. More than good. It’s delicious! It’s packed with all kinds of good things – brown sugar, pecans, spices – that complement the pumpkin and make this a great fall quick bread.

This bread is a perfect snack or even a great breakfast option. For a special treat, heat it up just a bit and spread on a little extra butter or a bit of cream cheese.

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Pumpkin-Pecan Bread

Yield one 9"x 5" loaf (10-12 servings)
Prep Time 15 minutes
Cook Time 1 hour

Pumpkin-Pecan Bread combines rich pureed pumpkin and crunchy chopped pecans in a quick bread loaf that tastes just like fall should!

Sliced Pumpkin Pecan Bread on a wooden cutting board.


  • 1 & 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 cup pureed pumpkin
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup chopped pecans


  1. Preheat oven to 350°. Grease a 9”x 5” standard loaf pan.
  2. Whisk together flour, baking powder, salt, cinnamon, baking soda, nutmeg, and ginger. Set aside.
  3. In a large bowl, beat eggs lightly with a fork. Add butter, pumpkin, sugar, brown sugar, and vanilla. Mix well. Add dry ingredients and mix until almost blended. Stir in pecans.
  4. Transfer batter into prepared pan. Bake for an hour, or until a pick inserted into the center comes out clean. Cool in pan on wire rack for 10-15 minutes. Then, transfer to a wire rack to cool completely.

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    17 Comments on “Pumpkin-Pecan Bread”

  1. Is this an original recipe of yours? Thanks.

  2. I love anything pumpkin, and this looks wonderful!

  3. Jennifer, thank you for sharing your lovely recipes! I’m used to cake and new to bread. Do I need to sift the flour and dry ingredients?
    And should I be beating the wet ingredients together and then with dry ones with an electric mixer, or more gently with a spoon?

    Thank you so much!

  4. Hi, Deepa! I didn’t sift the flour. You should be able to do all of the mixing with just a spoon, but a mixer will work, too. Just be sure not to overmix.

  5. I looked at your recipes last week while searching for a new pumpkin bread recipe. I was wondering why I didn’t find anything with pumpkin! I can’t wait to try this. Love your blog!

  6. This looks so good. I find getting excited about breakfast really difficult – mostly because I get bored easily! Making infinite variations on sweet bread is my favourite way to keep things interesting – and because this has pumpkin in it, it definitely counts for breakfast. Can’t wait to try it!

  7. This is the best pumpkin bread ever! I made it exactly as the recipe is written and the flavor is wonderful – neither overpoweringly sweet nor “fall spicy”. Delish as is or served lightly toasted & topped with cream cheese. Thanks so much for sharing this recipe. Its a keeper-

  8. this is delicious! pumpkin is sooo good for you! i half my flour w/ almond flour to lower the carb content. i’ve found that using whole grain pastry flour really made this recipe amazing. i have made this 7 times now. thank you so much for this scrumptious recipe! will be giving these as gifts this holiday season. keep doing what you do! happy holidays!

  9. This pumpkin bread turned out excellent! I made it into 4 small loaves and we devoured them in a few days. Thanks for sharing such an excellent recipe, I’m a sucker for anything pumpkin!

  10. Looking for recipes for Thanksgiving dinner, and this made the cut! Easy, quick, and scrumptious! Thanks for sharing.

  11. This is way too much sugar! Pumpkin itself is a bit sweet so I would use no more than half what is recommended here. I haven’t tried it yet but it shouldn’t impact in the overall texture of the loaf I wouldn’t think.

  12. I made this on Tuesday morning and it’s gone! I’m not a fan of pumpkin desserts either, but I had made my own puree and needed to use it up. Gorgeous texture and the sweetness is just right.

  13. I just made this and have devoured two slices already! SO good. I LOVE everything pumpkin – so thinking I might add a bit more next time – but definitely a keeper! Thank you for sharing!

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