Go Back
- 1 ½ cups canned pumpkin puree - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 3 large eggs - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ¼ teaspoon ground cloves - ½ teaspoon salt The main ingredients form the heart of your loaf. Canned pumpkin puree adds moisture and flavor. Using both granulated and brown sugar gives a rich sweetness and depth. Vegetable oil keeps the loaf tender. The eggs act as binders, making your loaf fluffy. All-purpose flour helps create a good structure. Baking soda and powder are key for that perfect rise. The spices? They bring warmth and a lovely aroma. - 1 cup pecans, chopped - ½ cup raisins - ¼ cup maple syrup for drizzling Optional ingredients enhance taste and texture. Chopped pecans add a nice crunch. Raisins introduce a sweet chew that contrasts with the loaf's soft crumb. Drizzling maple syrup on top offers a sweet finish that makes every slice special. - Alternatives to sugar and oil - Gluten-free flour options - Other nuts or add-ins You can customize this loaf easily. If you want to cut sugar, try using honey or agave syrup. For oil, applesauce or Greek yogurt works well. If you need gluten-free, look for a 1:1 gluten-free flour blend. Feel free to swap in walnuts or almonds for pecans. You can also add chocolate chips or dried fruit for fun surprises. 1. Preheat your oven to 350°F (175°C). This step helps the loaf bake evenly. 2. Grease a 9x5 inch loaf pan. This keeps the loaf from sticking. Set it aside. 3. In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth. 4. Add three large eggs, one at a time. Mix well after each addition to blend them in. 1. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. This helps mix the dry ingredients well. 2. Gradually add the dry mix to the wet mix. Stir gently until just combined. Overmixing can make the loaf tough. 3. Fold in one cup of chopped pecans. If you like, add half a cup of raisins for extra sweetness. 1. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. 2. Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick. It should come out clean. 3. Once baked, remove the loaf from the oven. Let it cool in the pan for about 10 minutes. 4. Transfer the loaf to a wire rack to cool completely. Drizzle some maple syrup over the top once cooled for added sweetness. To keep your loaf moist, use fresh canned pumpkin puree. It adds flavor and moisture. Mix the wet ingredients until they are smooth, but don’t overdo it. Overmixing can make your loaf tough. Stir just until combined when adding dry ingredients. Warm spiced pumpkin pecan loaf pairs well with coffee or tea. A dollop of whipped cream adds a nice touch. Serve it warm for the best taste. You can slice it thick for sharing or thin for a lighter snack. Experiment with spices like cardamom or allspice for a twist. You can also add chocolate chips or dried fruit for extra sweetness. Drizzling maple syrup over the warm loaf makes it even better. For a lovely look, sprinkle some chopped pecans on top before serving. {{image_2}} You can change up the taste of your pumpkin pecan loaf easily. One fun idea is to add chocolate chips. They melt and create pockets of rich flavor. Dried fruits like cranberries or apricots also work well. They add a chewy texture and a sweet bite. Using different spices can elevate the loaf too. Try cardamom for a floral note. You can also use allspice for warmth or cloves for a deeper flavor. Mix and match to find your favorite combo. If you want a vegan loaf, there are simple swaps. Replace eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also use applesauce or mashed bananas as a substitute. For a low-sugar option, try using a sugar alternative like stevia or monk fruit. These can sweeten without adding much sugar. You can also reduce the amount of granulated sugar in the recipe. Toppings can make your loaf even more tempting. A drizzle of maple syrup adds sweetness and shine. You can also sprinkle extra chopped pecans on top for crunch. Serving styles can be fun too. Slice the loaf and serve it warm with butter. You can create a beautiful platter with slices and fresh fruit. This makes it perfect for gatherings. - At room temperature: Keep the loaf in an airtight container. It stays fresh for about 3 days. If you want to keep it longer, consider refrigerating it. - Refrigeration: Store the loaf in the fridge to extend its life. Wrap it well to prevent it from drying out. In the fridge, it can last up to a week. - Best practices for freezing: Use plastic wrap and foil to wrap the loaf. This helps keep out air and keeps it fresh. It freezes well for up to 3 months. - Thawing and reheating tips: To thaw, move the loaf to the fridge overnight. For warm slices, pop them in the microwave for about 15-20 seconds. - How long does it last?: At room temperature, the loaf lasts about 3 days. In the fridge, it can last up to a week. When frozen, it keeps well for about 3 months. Enjoy your pumpkin pecan loaf at its best with these storage tips! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin adds a lovely taste. What can I substitute for eggs? You can use applesauce. Use 1/4 cup of applesauce per egg. This keeps the loaf moist. How can I make this loaf healthier? Try using whole wheat flour instead of all-purpose flour. You can also reduce sugar or add nuts for protein. Why is my loaf too dense? A dense loaf may come from overmixing. Mix just until combined to keep it light. How do I know when it’s fully baked? Insert a toothpick into the center. If it comes out clean, your loaf is done. Can I serve it cold? Yes, you can serve it cold. However, warm is best for flavor and texture. What goes well with pumpkin pecan loaf? Cream cheese or butter pairs great. A warm drink like tea or coffee is also nice. You now know how to make a warm spiced pumpkin pecan loaf. We covered the main and optional ingredients, plus substitutes. The step-by-step instructions help you bake with ease. You’ve learned tips for serving and enhancing flavor. Finally, various storage methods ensure your loaf stays fresh. Enjoy your baking experience, and feel free to make it your own! Happy baking!

Warm Spiced Pumpkin Pecan Loaf

Fall in love with this warm spiced pumpkin pecan loaf that’s perfect for cozy days! Made with rich pumpkin puree, sweet sugars, and crunchy pecans, this recipe is simple yet delicious. With a hint of cinnamon and nutmeg, each slice is a taste of autumn. Follow our easy instructions to create a delightful treat that everyone will enjoy. Click through to explore the full recipe and bring home the flavors of the season!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups canned pumpkin puree

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

3 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

1 cup pecans, chopped

½ cup raisins (optional)

¼ cup maple syrup (for drizzling)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.

    In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.

      Add the eggs to the mixture, one at a time, mixing well after each addition.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Fold in the chopped pecans and raisins (if using) until evenly distributed.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula.

                Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                    Drizzle maple syrup over the top of the loaf once it’s cooled for added sweetness and flavor.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices