A super moist pumpkin bread, studded with pecans, bursting with cinnamon, nutmeg, ginger, and cloves. Make ahead and freeze for holiday goodie baskets.
Fall is officially here, the windows are open!!! It’s the perfect day to bake up a batch of Spiced Pumpkin Pecan Bread.
This is a moist, flavorful pumpkin bread that I’ve baked for years. After it’s frozen, it gets more moist and the flavors intensify so it’s a make-ahead favorite.
Spiced Pumpkin Pecan Bread is a seasonal favorite at our house. It has all of the flavors of Fall and as it bakes the aroma of pumpkin pie seasoning fills the entire house with the smell of cinnamon, cloves, and nutmeg.
I’ve tried to healthy it up a bit by replacing some of the all purpose flour with whole wheat, and some of the oil with applesauce, but let’s face it, this is a seasonal treat and not health food.
This recipe makes two generous loaves but you may want to bake it ahead in mini loaf pans and freeze it for holiday gift baskets. Just make sure you save some for yourself .
Mixing the batter
The batter goes together pretty easily. Mix up the flours, baking soda, baking powder, salt, and pumpkin pie spice in a medium sized mixing bowl.
In a large bowl, beat together the sugars, oil, applesauce, and eggs. Stir in the pumpkin and a cup of the pecans.
Now for the tricky part. Not really all that tricky. We’re gonna add the flour mixture in thirds and alternate with half of the water. You don’t have to OCD this, just scoop up a big ol’ heaping cup full of the flour mixture and dump it in with the sugar mixture. Mix that up until it’s incorporated well.
Next, pour in half (about 1/3 cup) of the water. Mix it up good. Now more flour, mix; the rest of the water, mix; and finish with the last of the flour. See? Easy peasy.
Pour the batter
Pour the batter into 2 loaf pans that have been sprayed with baking spray. Get it as even as you can without making yourself crazy. Sprinkle 1/4 cup pecans on top of each loaf.
Putting the loaf pans on a baking sheet is usually a good idea and it makes them easier to get in and out of the oven. Bake ’em at 325° for about 90 minutes or until a toothpick inserted into the middle comes out mostly clean. It can have a few moist crumbs stuck to it, but it shouldn’t be gooey.
And there you have it, one to eat immediately because the aroma has been wafting through your house for an hour and a half so you can’t stand it any longer. And one to share. Or hoard for yourself. I don’t judge.