What makes pumpkin pecan bread moist?

The secret to moist pumpkin pecan bread is using pumpkin puree, which naturally adds water content and softness. Brown sugar and oil also lock in moisture, ensuring the loaf stays tender for days. Avoid overbaking, as that’s the quickest way to dry out the crumb.

Can I use fresh pumpkin instead of canned in pumpkin pecan bread?

Yes, fresh pumpkin works well, but it’s important to strain out excess liquid before adding it to the batter. Canned pumpkin is more consistent in texture, but fresh puree can add a subtle, earthy flavor that feels homemade.

How do you store pumpkin pecan bread and keep it fresh?

Store pumpkin pecan bread at room temperature in an airtight container for up to three days. For longer freshness, refrigerate it for up to a week, making sure it’s well wrapped to prevent drying out.

Can pumpkin pecan bread be frozen for later?

Absolutely! Slice the cooled loaf, wrap individual pieces in parchment, and place them in a freezer-safe bag. Frozen pumpkin pecan bread lasts up to three months and can be thawed overnight or warmed in the microwave for a quick treat.

Pumpkin Pecan Bread (Best Fall Recipe in 7 Ingredients)

Name: Pumpkin Pecan Bread: A Cozy Fall Favorite You’ll Love
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup pumpkin puree (not pie filling); 2 large eggs; 1 cup brown sugar; 1/2 cup vegetable oil; 1 cup chopped pecans (plus extra for topping)

Description

A cozy fall quick bread made with pumpkin puree, warm spices, and crunchy pecans. Perfect for breakfast, snacks, or dessert.

Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree (not pie filling)
2 large eggs
1 cup brown sugar
1/2 cup vegetable oil
1 cup chopped pecans (plus extra for topping)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, mix pumpkin puree, eggs, brown sugar, and oil until smooth.
Gradually stir dry ingredients into wet ingredients until just combined.
Fold in chopped pecans gently.
Pour batter into the loaf pan and smooth the top.
Sprinkle extra pecans on top if desired.
Bake 55–65 minutes, until a toothpick comes out with just a few moist crumbs.
Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

For best flavor, toast pecans before folding into the batter. Bread tastes even better the next day after resting.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American