Pumpkin Pecan Bread

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!

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Other recipes you may enjoy

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• Cranberry Pecan Sweet Potato Casserole
• Maple Pecan Pie
• Sweet Potato Casserole
• Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting

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Servings: 12 servings

Pumpkin Pecan Bread

By Jamie Sherman

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! 😉

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

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Ingredients 

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• ▢ ½ cup warm milk
• ▢ 1 ¼ cups canned pumpkin, NOT pumpkin pie filling
• ▢ 3 tablespoons butter
• ▢ 4 ½ tablespoons granulated sugar
• ▢ ¾ teaspoon salt
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ ¾ teaspoon ground ginger
• ▢ ¼ teaspoon ground cloves
• ▢ ¾ cup chopped pecans
• ▢ 3 cups bread flour
• ▢ 1 tablespoon active dry yeast

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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 11×7 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 9×5-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.

Notes

• I generally slice a loaf of bread into 12-16 slices, depending on what I need.

Nutrition

Serving: 1slice, Calories: 219kcal, Carbohydrates: 31g, Protein: 5g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 174mg, Potassium: 134mg, Fiber: 2g, Sugar: 6g, Vitamin A: 4081IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on November 16, 2013. Updated on April 24, 2021.