Description
Rich, moist, and warmly spiced—this pumpkin pecan bread is full of cozy autumn flavors. A sweet brown sugar glaze and crunchy pecan topping make it as beautiful as it is delicious. Perfect for gifting, brunch, or enjoying with coffee on a crisp fall morning.
Ingredients
Bread:
1 ½ cups packed brown sugar
1 ½ cups granulated sugar
1 cup vegetable oil
4 large eggs
2 cups pure pumpkin puree
2 tsp baking soda
4 tsp ground cinnamon
2 tsp nutmeg
1 tsp table salt
3 ½ cups all-purpose flour
⅔ cup milk
1 cup chopped pecans
Glaze:
4 tbsp unsalted butter
½ cup brown sugar
4 tbsp milk
1 tsp pure vanilla extract
1 cup powdered sugar
1 cup finely chopped pecans
Instructions
Prep: Preheat oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
Mix wet: In a large bowl, whisk brown sugar, granulated sugar, and oil until combined. Add eggs and pumpkin; mix well.
Mix dry: In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
Combine: Add dry ingredients to wet, alternating with milk. Stir in chopped pecans.
Bake: Divide batter between pans. Bake 55–65 minutes, or until a toothpick comes out clean. Cool completely before glazing.
Make glaze: In a saucepan, melt butter with brown sugar and milk. Bring to a gentle boil for 2 minutes, then remove from heat. Stir in vanilla, then powdered sugar until smooth.
Finish: Pour glaze over cooled loaves and sprinkle with finely chopped pecans. Let set before slicing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 340 / Serving
- Sugar: 33g / Serving
- Fat: 16g / Serving
- Saturated Fat: 3g / Serving
- Carbohydrates: 47g / Serving
- Fiber: 2g / Serving
- Protein: 4g / Serving