Spiced Pumpkin Pecan Bread
Prep time
Cook time
Total time
Simple pumpkin quick bread made with crunchy pecans and a raw sugar topping.
Serves: 1 loaf
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground or freshly grated nutmeg
  • 1 15-ounce can pure pumpkin puree
  • ½ cup packed brown sugar
  • ½ cup natural cane or granulated sugar
  • 1 large egg
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup pecans, roughly chopped
  • ¼ cup raw sugar, for sprinkling
  1. Preheat your oven to 350 degrees F. Line an 8-1/2 x 4-1/2 inch loaf pan with parchment paper, and spray with non-stick spray or grease with butter, if you desire. Set aside.
  2. Whisk together your flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In the bowl of your mixer or just a large bowl, beat together your pumpkin puree and sugars, for about a minute or so, until well combined, scraping down the bowl as needed. Add in your egg and beat to combine, then add in your milk and beat again to combine, scraping down the bowl as you go. Add in your vanilla and once again, beat to combine.
  4. Add in your flour mixture, and mix until just moistened. Fold in your pecans, saving a few for decorating the top of the bread, if you like. Scrape the batter into your prepared pan, sprinkle the top of the loaf generously with raw sugar, and decorate with a few extra pecans. Bake for 40-45 minutes, until set and a toothpick comes out clean. Allow the bread to cool for 1 hour or so before slicing. This loaf will keep well, wrapped in plastic wrap and kept at room temperature (or in the fridge if it's hot outside, but why are you baking pumpkin bread if it's hot outside?), for up to 3 days. Alternatively, this will freeze well, too!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2015/09/24/spiced-pumpkin-pecan-bread/