Pumpkin Pecan Bread

pumpkin pecan bread

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 80 mins
Total: 90 mins
Servings: 20 servings
Yield: 2 to 3 loaves
Nutrition Facts (per serving)
372 Calories
18g Fat
50g Carbs
5g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 372
% Daily Value*
Total Fat 18g 23%
Saturated Fat 2g 9%
Cholesterol 37mg 12%
Sodium 277mg 12%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 7%
Total Sugars 31g
Protein 5g
Vitamin C 1mg 5%
Calcium 96mg 7%
Iron 2mg 10%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pumpkin...that one word brings a vision of the changing color of the leaves, cooler weather, holidays, and many different recipes including pies, cakes, breads, and even drinks. This Pumpkin Pecan bread is an absolute must to include in your repertoire of autumn recipes. Made with the all-important first ingredient of pumpkin, it also consists of sugar, eggs, flour, cinnamon, nutmeg, allspice, and pecans, or, if you so desire, swap the pecans out for walnuts.

This pumpkin bread recipe makes 2 to 3 loaves of fabulous, moist, and delicious pumpkin bread that you can keep for your family and freeze the rest for later, or make the loaves for friends or a bake sale. It is perfect for gifts or holiday entertaining. 

Slice it up for breakfast, a midday snack, or as a side with lunch or dinner. In our books, pumpkin bread is pretty much good any time of the day or night.


  • 3 cups sugar

  • 4 large eggs

  • 1 cup vegetable oil

  • 1 (16-ounce) can pumpkin puree

  • 3 1/2 cups all-purpose flour (self rising)

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground allspice

  • 1 1/2 cups pecans or walnuts chopped

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 300 F. Grease and flour three 1 pound coffee cans, or three 8 x 4 inch loaf pans, or two 9 x 5 inch loaf pans.

  3. Combine sugar, eggs, and oil in a large bowl. With an electric mixer, beat on medium speed until well blended.

  4. Stir in pumpkin pureé.

  5. Combine flour and the spices—cinnamon, nutmeg, and allspice.

  6. Gradually add to pumpkin mixture, beating until blended. Stir in the pecans.

  7. Spoon mixture into prepared pans.

  8. Bake for 1 hour and 10 to 20 minutes or until a wooden pick inserted in the center comes out clean.

  9. Cool in cans or loaf pans for 10 minutes on wire racks.

  10. Remove from pans and let cool completely on wire racks.

Recipe Variations

  • You can add 1/2 cup of raisins, chocolate chips, or dried cranberries to the mix if you want.
  • Use walnuts instead of pecans.
  • For pumpkin bread to accommodate someone with a nut allergy, just leave out the pecans or walnuts.

How to Store and Freeze

  • Pumpkin bread can be wrapped tightly in plastic wrap and kept at room temperature for three to four days.
  • This pumpkin bread also freezes beautifully. Simply wrap the loaf up in a plastic wrap, then place it in a freezer-safe zip-close bag. You can also slice the loaf up and wrap the slices up individually, so you have quick access to grab just the amount needed—whether for a snack or meal.