Easy Flavorful Pumpkin Pecan Loaf
A moist and flavorful pecan pumpkin loaf made with real pumpkin puree, warm spices, and crunchy pecans. Light yet satisfying, this easy quick bread is rich in fiber, low in saturated fat, and filled with nutty goodness. Perfect for breakfast, snacks, or meal prep.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 Spatula
- 1 standard loaf pan (9x5 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 9x5-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.
