This wholesome pecan pumpkin loaf is the ultimate comfort bake—moist, flavorful, and packed with nourishing goodness.
Each slice offers plant-based protein from pecans, a boost of fiber from pumpkin, and heart-healthy fats with very little saturated fat.
Lightly sweet and perfectly spiced, it’s a guilt-free treat that’s both satisfying and energizing.
Ideal for meal prep, breakfast, or a cozy snack, this loaf makes everyday baking effortless and nourishing.
Easy Flavorful Pumpkin Pecan Loaf
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 Spatula
- 1 standard loaf pan (9×5 inch)
- 1 Wire cooling rack
- Measuring Cups & Spoons
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 5 ½ teaspoons pumpkin spice mix store-bought or homemade: ½ tsp each ground cloves + allspice, 1 tsp each ground nutmeg + ginger, 2 ½ tsp ground cinnamon
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- ¼ cup milk
- 3 large egg whites
- 1 ⅔ cups pumpkin puree canned or fresh
- 1 cup pecans roughly chopped
Instructions
- Prepare the Baking Pan and Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven reaches the right temperature before your batter is ready, helping the loaf rise evenly. Lightly grease a standard 9×5-inch loaf pan with non-stick spray, or line it with parchment paper for easier removal after baking. Set the pan aside while you prepare the batter.
- Mix the Dry Ingredients: In a medium mixing bowl, combine the following: all-purpose flour, pumpkin spice mix, salt, baking soda, and baking powder. Use a whisk to blend everything together until the mixture looks uniform in color. This step distributes the spices and leavening agents evenly, preventing clumps and ensuring every bite has the same warm flavor.
- Whisk the Wet Sweet Base: In a large mixing bowl, add granulated sugar, brown sugar, milk, and egg whites. Using a whisk or hand mixer, beat the mixture until the sugars begin to dissolve and the liquid turns smooth and slightly frothy. This creates a sweet, airy base that helps the loaf stay moist and tender once baked.
- Incorporate the Pumpkin Puree: Add the pumpkin puree to the sweet mixture. Stir or whisk until the puree is fully blended, and the batter takes on a deep orange hue. The pumpkin not only gives rich flavor and color but also keeps the loaf soft and naturally moist without needing much fat.
- Combine Wet and Dry Mixtures: Gradually add the dry flour-spice mixture into the pumpkin mixture. Using a spatula, gently fold the ingredients together instead of stirring vigorously—this prevents overmixing, which could make the loaf dense or tough. Continue folding until no visible streaks of flour remain. The batter should look thick but smooth.
- Fold in the Pecans: Add the chopped pecans to the batter. Use the spatula to fold them in evenly, making sure they’re distributed throughout so every slice of loaf has crunchy, nutty bites. Pecans not only add flavor but also a source of plant-based protein and healthy fats.
- Fill the Loaf Pan Properly: Pour the batter into your prepared loaf pan. Use the spatula to spread it evenly, smoothing out the top. Gently tap the pan on the countertop a few times—this helps the batter settle, removes large air bubbles, and ensures even baking. Important tip: never fill the loaf pan more than ¾ full; this prevents overflow while baking.
- Bake Until Perfectly Done: Place the pan in the center of the oven and bake for about 55–60 minutes. Around the 50-minute mark, check doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the loaf is ready. If the toothpick has wet batter, continue baking for a few more minutes, checking regularly.
- Cool the Loaf Safely: Once baked, remove the loaf pan from the oven and let it cool on a wire rack for 5 minutes. Carefully loosen the sides with a butter knife if needed, then lift the loaf out of the pan (or pull it out using the parchment paper). Place it directly on the cooling rack to cool completely—this prevents sogginess from trapped steam.
- Finishing Touches and Serving: For a beautiful presentation, lightly dust the cooled loaf with powdered sugar, if desired. Slice into thick or thin pieces depending on preference. Serve warm with coffee, tea, or enjoy as a quick grab-and-go breakfast. The loaf also makes a wonderful addition to holiday brunch tables.
Notes
- Never fill a loaf pan more than ¾ full to avoid overflow while baking.
- If you have leftover batter, use a muffin tin—fill each cavity ¾ full.
- Muffins bake faster than a loaf; start checking them at the 20-minute mark.
- Lightly toast pecans before adding them to enhance flavor and crunch.
- Allow the loaf to cool completely before slicing to prevent crumbling.
- For best results, fold gently when mixing wet and dry ingredients—overmixing makes the loaf dense.
Chef’s Secrets for Perfect Results
The secret to an irresistibly moist pumpkin loaf lies in gentle mixing.
Overworking the batter develops too much gluten, which makes the loaf dense instead of tender.
Use a light folding motion with a spatula when combining wet and dry ingredients.
Another tip is to toast your pecans lightly before adding them to the batter.
Toasting enhances their natural oils, deepens the nutty flavor, and adds a delightful crunch to each slice.
Finally, always let your loaf cool completely before slicing—this prevents crumbling and ensures the interior sets properly.
Serving Suggestions for Any Occasion
This pecan pumpkin loaf is wonderfully versatile and can be served in many ways.
For breakfast, enjoy a warm slice with a spread of almond butter, cream cheese, or a drizzle of honey.
As an afternoon snack, pair it with coffee or chai for a cozy treat.
If serving at a brunch or holiday gathering, consider slicing the loaf into smaller pieces and dusting with powdered sugar for an elegant presentation.
It also makes a thoughtful homemade gift—wrap slices individually for a sweet and personal touch.
Storage Tips for Longer Freshness
To keep your loaf fresh and moist, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days.
For longer storage, refrigerate it for up to one week, though bring it back to room temperature before serving for the best flavor and texture.
This loaf also freezes beautifully—wrap the whole loaf or individual slices in parchment paper and then in foil or a freezer-safe bag.
Frozen slices can be reheated quickly in a toaster oven or microwave for a convenient snack anytime.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned puree?
Yes, fresh pumpkin works perfectly. Roast, mash, and drain the pumpkin well to remove excess moisture before using.
The texture should resemble canned puree.
2. Can I make this loaf gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
The loaf may be slightly denser, but still moist and flavorful.
3. Do I have to use pecans, or can I swap them?
Pecans are classic here, but walnuts, almonds, or even pumpkin seeds make great alternatives.
You can also skip nuts entirely if you prefer a nut-free loaf.
4. Why did my loaf sink in the middle?
This often happens if the loaf is underbaked or the oven door was opened too early.
Be sure to bake until a toothpick inserted in the center comes out clean and avoid peeking before at least 45 minutes.
5. Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by up to one-third without affecting texture.
Keep in mind the loaf will be less sweet, but the pumpkin spice flavors will shine through more boldly.
