Pumpkin Pecan Bread is a perfect bread for the Holiday meals. Your guests will be impressed when they taste a slice of this goodness!
Pumpkin Pecan Bread
Pumpkin Pecan Bread – It’s Fall in a loaf, y’all. I think homemade bread has to be one of the best things ever – it ranks right up there with fresh coffee, peanut butter cups and babies laughing. There’s just something about those things that makes you smile. Well, they make me smile anyways! 😉
You can imagine how heavenly this smells while it bakes! You can smell the pumpkin and spices as they permeate the air! So delish! This loaf makes a great sandwich bread …. it’s great toasted and slathered with butter, jelly and/or honey … serve it as a side to a Fall soup …. really you can’t go wrong with this bread.
Of course, you can use your stand mixer or do this by hand if you prefer. It’s not too difficult to do by hand, just more time consuming. I hope you give this a try – it’s totally worth it!
Featured at Seven Alive
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Pumpkin Pecan Bread
I think homemade bread has to be one of the best things ever - it ranks right up there with fresh coffee, peanut butter cups and babies laughing. There's just something about those things that makes you smile. Well, they make me smile anyways! 😉
Ingredients
- 1/2 cup warm milk
- 1-1/4 cups canned pumpkin (NOT pumpkin pie filling)
- 3 tablespoons butter
- 4-1/2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup chopped pecans
- 3 cups bread flour
- 1 tablespoon active dry yeast
Instructions
- In a bread machine pan, place all of the ingredients in the order suggested by the manufacturer. Select the dough-only setting.
- After the bread machine signals that it is finished, punch down the dough and turn it out onto a lightly floured surface.
- Roll the dough into an 11x7 rectangle. Starting on the long edge, roll up jelly-roll style, shaping it into a loaf. Tuck the ends under. Place in a well-greased 9x5-in. loaf pan. Cover and allow to rise for about 30 minutes or until the dough is about an inch above the pan.
- Bake in a 400°F oven for 30 minutes.
- Remove to a cooling rack to cool completely before slicing.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 242Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 165mgCarbohydrates: 36gFiber: 4gSugar: 6gProtein: 6g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on November 16, 2013. Updated on April 24, 2021.
Yum!! This looks fantastic!! I really need to invest in a stand mixer so I can make some more homemade breads! Pinning!
I have a question, Jamie. I would like a recipe for pumpkin bread with either pecans or walnuts but with coconut added. Does tha sound weird? LOL this recipe sound perfect. If I wanted to add coconut any ideas how much I would need to add and if I need to increase any of the other ingredients to keep the consistency? Thanks a bunch!
Wanda
I don't think it sounds weird at all! I would try maybe half a cup at first and adjust it from there. You may need to play with the four water ratio a bit too! If you try it with coconut, I would love to hear how it turns out 🙂
flour … not four! sheesh!
Looks delicious Jamie. Nothing better than homemade bread out of the oven. The pecans sound good in it. Pinned.
Hugs,
Wanda Ann @ Memories by the Mile
I see you've linked up this great looking recipe at the Show Stopper Saturday link party. I'd love for you to come share it on my new link party – Required Ingredient Recipe Link Party – that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.
I hope you'll stop by and share!
http://futureexpat.com/2013/11/required-ingredient-pumpkin/
Oh Jamie. Your blog always makes me so hungry! This bread looks wonderful! I have to make it!
I would love a slice of this with a cup of coffee. As much as I like homegrown tomatoes in the summer, I look forward to pecans in the Fall 100 times more. Looks great, Jamie! And I bet it smells fantastic baking. Thanks for linking!
Yum! What a wonderful flavor combination and a great addition to Thanksgiving. Thanks for sharing at Mix it up Monday 🙂
pumpkin pecan bread now that's really amazing! and looks yummy good, thanks for sharing!
Thank you so much for linking this up to The Mommy Club – Wednesday Linky! We are so excited to get more eyeballs on your great stuff! This particular post is making me SO hungry! It looks absolutely yummy!
Thanks again for linking – cant wait to see what else you link in the future!
Shannon (MilkandCuddles.com)
This looks wonderful and the photo is beautiful. Thanks for sharing on Show and Share Wednesday!
Janet from http://ouroneacrefarm.com/
What a great looking loaf of bread! Thanks for sharing at Simple Supper Tuesday.
Looks delicious Jamie. Thanks so much for sharing with Wednesday's Adorned Link Party. Have a great Thanksgiving.
Debi and Charly @ Adorned From Above
http://www.adornedfromabove.com
Would I be able to bake this bread in a loaf pan in my oven? Unfortunately, I don't own a bread machine.
Sure thing, Suzanne! I only used the bread machine to mix the dough! Of course, you can do that part by hand or with a stand mixer and just proceed with the baking time! 🙂