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+ servings

The Best Pumpkin Bread

Preheat your oven for an autumnal classic: this family-favorite pumpkin bread with pecans. It's an easy fall recipe that's packed with pumpkin flavor!
5 from 8 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings

Ingredients  

  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin purée
  • 1/3 cup water
  • 1/2 cup chopped pecans

Instructions 

  • Preheat the oven to 350°F. Grease and lightly flour a 9x5" loaf pan.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set it aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla.
  • Add the eggs to the stand mixer, one at a time, beating between each addition, then add the pumpkin.
  • Alternate adding in the dry and wet ingredients by adding one-third of the dry, then half of the water, one-third of the dry, the other half of the water, and the final one-third of the dry. Blend well, scraping down the bowl as needed.
  • Fold in the pecans then bake the bread for 1 hour or until a toothpick inserted comes out clean.

Notes

  • Toast the Pecans: Before chopping them, you can toast the pecans for extra nuttiness. 
  • Grease Your Loaf Pan: I recommend greasing and lightly flouring your loaf pan for this recipe, but you can also use nonstick baking spray with flour. Lining your loaf pan with parchment paper makes things easier, too!
  • Did you make this recipe? Don't forget to give it a star rating below!