Hey friends!
Today, I’m so excited to share a cozy, heartwarming recipe that will make your kitchen smell like pure autumn bliss — Pumpkin Pecan Loaves. Imagine this: a soft, spiced pumpkin loaf studded with buttery pecans, drizzled with a maple glaze, and just the right balance of sweetness and spice. It’s the kind of bake that feels like a warm hug on a crisp fall morning.
Every year when the leaves start turning and the air smells like cinnamon and campfire, I reach for my pumpkin puree and start baking these loaves. They’re simple, comforting, and always a hit at family gatherings, bake sales, or cozy coffee mornings.
Ready to create some pumpkin magic? Let’s get baking!
Recipe at a Glance
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Bake Time | 45–50 minutes |
| Total Time | About 1 hour 10 minutes |
| Skill Level | Easy |
| Servings | 2 mini loaves or 1 large loaf (8–10 slices) |
| Tools Needed | Mixing bowls, whisk, loaf pan(s), rubber spatula, cooling rack |
| Make-Ahead Tip | Stays moist for days! Great for baking ahead — freezes beautifully up to 2 months. |
Ingredients
Dry Ingredients
| Ingredient | Notes/Substitutions |
|---|---|
| 1 ¾ cups all-purpose flour | You can use half whole-wheat flour for a nuttier flavor. |
| 1 tsp baking soda | Helps the loaf rise perfectly. |
| ½ tsp baking powder | Adds a light texture. |
| 1 ½ tsp ground cinnamon | Essential for fall warmth. |
| ½ tsp ground nutmeg | Adds cozy spice. |
| ¼ tsp ground ginger | Optional, for a subtle kick. |
| ¼ tsp salt | Balances the sweetness. |
Wet Ingredients
| Ingredient | Notes/Substitutions |
|---|---|
| 1 cup canned pumpkin puree | Not pumpkin pie filling. Homemade puree works too! |
| 2 large eggs | Room temperature for best texture. |
| ½ cup vegetable oil | Can sub with melted butter or coconut oil. |
| ¾ cup brown sugar | Adds moisture and deep caramel notes. |
| ¼ cup granulated sugar | Balances the brown sugar’s richness. |
| 1 tsp vanilla extract | Adds lovely aroma. |
Add-Ins & Topping
| Ingredient | Notes/Substitutions |
|---|---|
| ¾ cup chopped pecans | Toast them first for more flavor. Can sub walnuts or skip for nut-free. |
| Optional glaze | Mix ½ cup powdered sugar + 1–2 tbsp maple syrup for drizzle. |
Step-by-Step Instructions
Step 1: Prep Your Pan & Preheat
- Preheat oven to 350°F (175°C).
- Grease and line your loaf pan with parchment paper.
- If using mini loaf pans, reduce bake time by about 10 minutes.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Set aside — this helps evenly distribute the leavening and spices.
Step 3: Combine Wet Ingredients
- In another bowl, whisk together pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla until smooth and glossy.
- The batter should smell heavenly already!
Step 4: Bring It All Together
- Gently fold the dry ingredients into the wet mixture.
- Mix only until combined — overmixing can make the loaf dense.
- Stir in ½ cup of chopped pecans, reserving a handful for the top.
Step 5: Bake Until Perfectly Golden
- Pour batter into the prepared loaf pan.
- Sprinkle remaining pecans on top for that beautiful nutty crunch.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Pro Tip: If the top is browning too quickly, tent with foil halfway through.
Step 6: Cool & Glaze (Optional)
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Once fully cooled, drizzle with maple glaze or dust with powdered sugar for a bakery-style finish.
Serving & Storage Tips
| Storage Method | How to Store | Shelf Life |
|---|---|---|
| Room Temp | Wrap tightly in plastic or airtight container. | Up to 3 days |
| Fridge | Keeps moist and flavorful. | Up to 1 week |
| Freezer | Wrap slices individually in foil or freezer wrap. | Up to 2 months |
| Reheat Tip | Warm a slice in the microwave for 10–15 seconds for that “freshly baked” feel. | — |
Troubleshooting & FAQ
| Issue | Possible Cause | Solution |
|---|---|---|
| Loaf is too dense | Overmixed batter | Mix gently — just until flour disappears. |
| Center sinks | Underbaked or too much pumpkin | Check doneness with toothpick and measure puree accurately. |
| Edges too dry | Overbaking | Reduce time slightly or cover with foil mid-bake. |
| No strong pumpkin flavor | Using old spices or bland puree | Use fresh spices and 100% pure pumpkin. |
Variations
- Chocolate Chip Pumpkin Loaf – Fold in ½ cup mini chocolate chips for a cozy dessert twist.
- Cream Cheese Swirl – Swirl in a mix of 4 oz softened cream cheese, 1 egg yolk, and 2 tbsp sugar before baking.
- Cranberry-Pecan Pumpkin Loaf – Add ½ cup dried cranberries for tart-sweet contrast.
A Cozy Note to End
And there you have it — a Pumpkin Pecan Loaf that’s soft, moist, and full of autumn charm. It’s the kind of bake that makes your home smell incredible and your heart feel warm. Whether you’re enjoying it with morning coffee or gifting it to a friend, this loaf is guaranteed to bring smiles all season long.
So grab your whisk, preheat your oven, and let’s fill your kitchen with the cozy scent of fall.
Happy baking, friends — you’ve got this!