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Pumpkin Pecan Bread Photo

Pumpkin Pecan Bread Recipe

Jocelyn Brubaker
Pumpkin Pecan Bread gives you everything you love about Fall. All topped with a crunchy pecan glaze.
3 from 46 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12 1 slice
Calories 390 kcal

Ingredients
  

  • 3/4 cup Brown Sugar
  • 3/4 cup Granulated Sugar
  • 1/2 cup Oil
  • 2 large Egg
  • 1 cup Pumpkin Puree
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 1 3/4 cups All-Purpose Flour
  • 1/3 cup Milk
  • 1/2 cup Chopped Pecans
  • 2 tablespoons Butter
  • 1/4 cup Brown Sugar
  • 2 tablespoons Milk
  • 1/2 teaspoon Pure Vanilla Extract
  • 1/2 cup Powdered Sugar
  • 1/2 cup Chopped Pecans

Instructions
 

  • Preheat oven to 350°F.
  • Beat together the sugars and oil. Add the eggs and beat until light.
  • Add the pumpkin and beat until mixed in.
  • Stir together the baking soda, cinnamon, nutmeg, salt, and flour. Add to the pumpkin mixture alternately with the milk. Spoon the batter into a greased and floured 9x5 baking pan.
  • Bake for 70 minutes. Do not over bake. Remove and let cool in the pan for 15 minutes. Flip out onto a wire rack and cool completely.
  • Place the butter, sugar, and milk in a small saucepan. Bring to a boil. Boil one minute.
  • Whisk in the powdered sugar and vanilla until smooth. Let cool.
  • Place the bread on a wire rack over a pan. Spoon the glaze slowly over the top. Top with pecan chips.
  • Let set. Cut into 12 slices.

Nutrition

Calories: 390kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 1gSodium: 225mgFiber: 2gSugar: 36g
Keyword Baked, Baking, Bread, Breakfasts, Brunches, Fall, Pecans, Pumpkin, Quick Bread
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