Why You’ll Love This Pumpkin Spice Pecanbread

Hey there, fellow fall fanatics! Are you ready to dive headfirst into the season of cozy sweaters, crisp air, and, of course, the most amazing autumnal flavors? Then get ready, because this Pumpkin Spice Pecanbread is about to become your new obsession. I’m talking a moist, tender crumb bursting with the warm spices of pumpkin pie and the delightful crunch of pecans. This bread is not just a dessert; it’s an experience!

What sets this recipe apart? It’s incredibly easy to make, even for beginner bakers. No fancy techniques or obscure ingredients are needed – just simple, wholesome ingredients combined to create something truly magical. The self-rising flour makes things a breeze, eliminating the need for extra leavening agents. Plus, the combination of granulated and brown sugar provides that perfect balance of sweetness and caramel-like depth. One bite, and you’ll be transported to a world of fall comfort, feeling warm and fuzzy inside. You’ll love the rich, moist texture and the incredible aroma that fills your kitchen while it bakes. Prepare for compliments galore – this bread is seriously addictive!

This recipe is perfect for a chilly evening, a weekend brunch, or even a festive gathering. Its beautiful color and incredible aroma make it a showstopper, guaranteed to impress your friends and family. It’s the kind of bread that disappears quickly, leaving everyone wanting more. So grab your apron, gather your ingredients, and let’s get baking!

Deliciously Easy Pumpkin Spice Pecanbread

What You’ll Need

Here’s a rundown of the ingredients you’ll need to create this autumnal masterpiece. Don’t worry, most of them are probably already hiding in your pantry!

2 cups pecans, finely chopped: The star of the show! These provide a delightful crunch and rich nutty flavor. Make sure to chop them finely for even distribution throughout the bread.
1 1/2 cups self-rising flour: This is a game-changer! Self-rising flour simplifies the process, making the recipe even easier. No need for extra baking powder or salt.
3/4 cup granulated sugar: Provides sweetness and helps create a tender crumb.
3/4 cup brown sugar: Adds a rich caramel flavor and moist texture. Packed brown sugar is best!
1/2 cup vegetable oil: Keeps the bread moist and tender. You can use canola or another neutral-flavored oil.
3/4 cup canned pumpkin puree: The heart of the pumpkin spice flavor! Make sure it’s 100% pumpkin puree, not pumpkin pie filling.
4 large eggs, beaten: Binds the ingredients together and adds richness.
1 teaspoon vanilla extract: Enhances the overall flavor profile. Use pure vanilla for the best results.
1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 teaspoon ground cinnamon: A classic pumpkin spice staple.
1 teaspoon pumpkin pie spice: That perfect blend of cinnamon, nutmeg, ginger, and cloves.
1/2 teaspoon orange zest (optional): Adds a bright, citrusy note that complements the warm spices beautifully. Freshly zested is best!

Step-by-Step Instructions

Let’s get baking! This recipe is surprisingly easy, even for novice bakers. Follow these steps for perfectly moist and delicious Pumpkin Spice Pecanbread.

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking and ensures easy removal.
Combine Dry Ingredients: In a large bowl, whisk together the self-rising flour, granulated sugar, brown sugar, cinnamon, pumpkin pie spice, and salt. Whisk thoroughly to ensure even distribution of the spices.
Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, pumpkin puree, beaten eggs, and vanilla extract. Make sure the eggs are well-beaten to incorporate air for a lighter texture.
Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Don’t overmix! Overmixing can lead to a tough bread.
Add Pecans: Gently fold in the chopped pecans. Try to distribute them evenly throughout the batter for consistent crunch in every bite.
Add Orange Zest (Optional): If using, stir in the orange zest. It adds a lovely citrusy aroma and flavor.
Pour and Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it after 50 minutes to avoid overbaking.
Cool and Enjoy: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This allows the bread to set and prevents it from becoming soggy.

Pro Tip: For a deeper caramel flavor, press the brown sugar lightly before measuring.

Tips for Success

To ensure your Pumpkin Spice Pecanbread turns out perfectly every time, here are a few helpful tips:

Don’t overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined. Use fresh baking ingredients for the best flavor and texture. Make sure your baking powder is fresh – older baking powder may not leaven properly. Let the bread cool completely before slicing to prevent it from crumbling. If you’re using a darker loaf pan, it may bake a little faster, so keep an eye on it.

Variations to Try

Feeling adventurous? Here are some fun ways to customize your Pumpkin Spice Pecanbread:

Spiced it up: Add a pinch of cayenne pepper or a dash of ginger for a little kick. Chocolate Chunk Surprise: Stir in some semi-sweet or dark chocolate chunks for an extra decadent treat. Nutty variations: Swap the pecans for walnuts, almonds, or a mix of your favorite nuts. Gluten-Free Goodness: Substitute all-purpose gluten-free flour blend for the self-rising flour and add 1 teaspoon of baking powder. You may need to adjust baking time accordingly. Cream Cheese Swirl: Mix softened cream cheese with a little sugar and vanilla, then swirl it into the batter before baking.

Storing and Reheating

Store your Pumpkin Spice Pecanbread at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat, simply let it sit at room temperature, or lightly warm a slice in the microwave or oven.

Freezing is a great way to preserve the taste and texture. Once thawed, the bread may be slightly less moist, but still delicious! If reheating, avoid over-heating, as this can dry the bread out.

Frequently Asked Questions

Here are some frequently asked questions about this recipe:

Q: Can I use all-purpose flour instead of self-rising flour? A: Yes, but you’ll need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to the dry ingredients.

Q: How long does the Pumpkin Spice Pecanbread keep? A: Stored properly at room temperature in an airtight container, it will keep for about 3 days. For longer storage, freeze it for up to 2 months.

Q: Can I use a different type of oil? A: Yes, you can use other neutral-flavored oils like canola oil or sunflower oil. Avoid using strongly flavored oils that might overpower the other flavors in the bread.

Q: What if my bread is overbaked? A: If your bread is too dark on top, it’s likely overbaked. To prevent this, keep a close eye on it towards the end of the baking time and check for doneness with a wooden skewer. An overbaked loaf might be slightly dry, so consider adding a glaze or cream cheese frosting to add extra moisture.

The Final Word

This Pumpkin Spice Pecanbread is the epitome of fall baking – moist, flavorful, and incredibly easy to make. The perfect combination of warm spices and crunchy pecans makes this bread a true crowd-pleaser. It’s the perfect treat to share with family and friends, or simply enjoy a slice on a cozy evening. So, what are you waiting for? Give this recipe a try and let me know what you think in the comments below! Don’t forget to rate the recipe and share your photos – I’d love to see your creations! Happy baking!

🎃 Pumpkin Spice Pecanbread

A fall favorite your Pinterest audience will love. This moist and delicious bread is perfect for autumn gatherings or a cozy night in!

Print Recipe Pin Recipe

Ingredients

* 2 cups pecans finely chopped
* 1 1/2 cups self-rising flour
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1/2 cup vegetable oil
* 3/4 cup canned pumpkin puree
* 4 large eggs beaten
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon pumpkin pie spice
* 1/2 teaspoon orange zest optional
* 1/2 cup milk optional, for moister bread

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, combine the self-rising flour, granulated sugar, brown sugar, salt, cinnamon, and pumpkin pie spice. Whisk to combine.
Add the vegetable oil, pumpkin puree, beaten eggs, vanilla extract, and orange zest (if using) to the dry ingredients. Mix until just combined. Do not overmix.
Stir in the chopped pecans. If using, gently fold in the milk.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent with foil.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use butter instead of vegetable oil. You can also add 1/2 cup of chocolate chips or dried cranberries to the batter for added texture and flavor. If your self-rising flour doesn’t contain salt, add an additional 1/2 teaspoon of salt. Allowing the bread to cool completely before slicing prevents it from crumbling.