Description
This moist pumpkin bread is loaded with pumpkin puree and warming spices, topped with pecans and powdered sugar. The perfect cozy loaf for breakfast, snacking, or dessert all fall long!
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp ginger)
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 cup pumpkin puree
½ cup vegetable oil or melted coconut oil
¼ cup milk (dairy or non-dairy)
2 teaspoons vanilla extract
½ cup chopped pecans or walnuts (optional), plus extra for topping
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
In another bowl, whisk eggs, sugar, brown sugar, pumpkin, oil, milk, and vanilla.
Add wet to dry ingredients; fold until just combined. Stir in nuts if using.
Pour batter into loaf pan. Top with extra nuts if desired.
Bake 50–60 minutes, until a toothpick in center comes out clean.
Cool 10 minutes in pan, then transfer to a wire rack. Dust with powdered sugar if desired.
Notes
Store wrapped at room temp 3 days or in fridge 1 week. Freeze up to 2 months. Add chocolate chips or dried cranberries for a twist. Bake as muffins (18–22 min).
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baked, Oven
Keywords: pumpkin bread, moist pumpkin loaf, fall baking, easy pumpkin recipe, quick bread, pecan pumpkin bread, spiced loaf, breakfast bread, holiday baking, dairy free pumpkin bread