Here is the BEST pumpkin bread recipe EVER along with my favorite homemade pumpkin butter spread!

Late August and early September are marked by changing leaves and cooler air, which means it’s finally time for all things pumpkin! From decorative jack-o-lantern pumpkins to pumpkin spice lattes to pumpkin pie to my favorite pumpkin bread!

This Pumpkin Bread Is An Old Family Recipe:

This pumpkin pecan bread is my mom’s recipe and the best pumpkin bread I’ve ever eaten! Seriously. Every time I serve this, someone asks for the recipe. I made this yesterday for my family and ate an entire half loaf (mini:-) all by myself. If I recall correctly, this was an “electric company” recipe that came with our electric bill. Those were the good old days- a recipe to go with all your utility bills:-) This bread is so fab and is one of my all-time favorite pumpkin recipes! 

What Ingredients Are In This Pecan Pumpkin Bread?

This pumpkin pecan bread comes together with a simple list of ingredients! To make it you need the following:

• 2 eggs
• 1 15-ounce can pure pumpkin
• 1 cup vegetable oil or canola oil
• 3 cups all purpose flour
• 3 cups sugar
• 1 1/2 tsp. baking soda
• 1 1/4 tsp. salt
• 1 tsp. nutmeg
• 3/4 tsp cinnamon
• 1 tsp vanilla
• 1/2 to 3/4 cup chopped pecans (you could also use walnuts)

How Do I Make This Pumpkin Bread? 

To start, preheat your oven to 350 degrees, and spray your loaf pans with Baker’s Joy or Pam to prevent the bread from sticking! In a small bowl, whisk together the canned pumpkin, oil and vanilla extract. Next, set aside your wet ingredients, and mix your flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a medium bowl or large bowl until the dry ingredients are blended. After this, combine your wet and dry ingredients, stirring the pumpkin mixture just until it is blended. Fold in your pecans and pour the batter evenly between your pans. Bake for 45 minutes or until the bread begins to pull away from the sides of your pans or insert a toothpick in the center. Let the bread cool on your countertop or a wire rack before taking it out of the loaf pans. Finally, slice the bread and enjoy! 

What Spices Are Best In This Pumpkin Bread?

As far as spices go, I love the simplicity of this recipe! It just uses nutmeg and cinnamon, which I think allows the pumpkin flavor to shine through. If you like to play around with spices, you could also try adding ginger or cloves. If you are allergic to nuts or don’t prefer the taste, chocolate chips or raisins are also delicious in this recipe! 

This Pumpkin Bread Recipe Makes Two Loaves!

One thing I LOVE about this recipe is making two loaves at once!! I usually make one and freeze one, but I also give away bread to someone who might appreciate it. Just before the holidays, I make several batches of the mini loaves and freeze them. I’ll pull these out for hostess gifts when we are eating with someone. When my kids were younger, I’d give these as pre-Thanksgiving break teacher gifts. I wrapped loaves in cellophane and tied with raffia~with a copy of the recipe attached.

How Should I Serve Pumpkin Bread?

This delicious pumpkin bread is a perfect snack, breakfast, dessert, or anytime treat! I love it by itself or topped with nut butter, my homemade pumpkin butter, or a smear of cream cheese. You truly can’t go wrong! 

How Should I Freeze This Bread? 

This recipe is super freezer friendly, and I love always having a loaf on hand during the fall to pull out for company or when a craving strikes! To freeze it simply let the bread cool all the way, then wrap with plastic wrap. You can then cover it in aluminum foil or put it in a gallon sized zip-loc bag- I like to do both to ensure maximum freshness! 

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Pumpkin Pecan Bread

Yield: 2

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This recipe has been passed down in my family and is the moistest, most delicious pumpkin bread I've ever found.

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Ingredients

• 2 eggs
• 1 can pumpkin
• 1 cup vegetable oil
• 3 cups plain flour
• 3 cups sugar
• 1 1/2 tsp.baking soda
• 1 1/4 tsp.salt
• 1 tsp. nutmeg
• 3/4 tsp cinnamon
• 1 tsp vanilla
• 1/2 to 3/4 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees.
2. Spray bread pans with Baker's Joy or Pam.
3. In small bowl, mix wet ingredients-eggs, pumpkin, oil & vanilla- until blended.
4. In medium bowl, toss flour, sugar, soda, salt, nutmeg & cinnamon until blended.
5. Add wet ingredients to dry, stirring just until blended (over mixing will make bread tough).
6. Fold in pecans.
7. Divide batter evenly amongst pans.
8. Bake at 350 degrees approximately 45 minutes or until bread begins to pull from sides of pans.
9. Let bread cool before removing from pans.

Nutrition Information

Yield 16 Serving Size 1
Amount Per Serving Calories 397Total Fat 16gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 14gCholesterol 23mgSodium 11mgCarbohydrates 60gNet Carbohydrates 0gFiber 1gSugar 41gSugar Alcohols 0gProtein 4g

Tools I Use For Making This Pumpkin Bread:

Below are the tools I use for making this pumpkin bread. The USA pans are my FAVORITE! They never stick! I threw in all the things that are in my bread making arsenal.

Watch Me Make This Pumpkin Bread:

Make Homemade Pumpkin Butter To Serve With This Bread:

I love making this delicious pumpkin butter as soon as Fall is in the air. It is super easy to make, and it adds a spicy sweet Fall flavor to this bread~or any nut bread. I also love slathering it on pancakes, biscuits, and Biscoff cookies!!!

Watch Me Make Homemade Pumpkin Butter Spread:

What Ingredients Are In Pumpkin Butter?

• 15 ounces (1 can) canned pumpkin
• 1/3 cup brown sugar
• 2 TB maple syrup
• 1/4 c apple or pineapple juice
• 1 TB fresh lemon juice
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• pinch

How Do I Make This Pumpkin Butter?

This pumpkin butter is truly so simple! Just place all your ingredients in a saucepan and simmer over medium heat until the mixture thickens. Let it cook before ladling into glass jars. This delicious pumpkin butter will keep in the fridge for up to 2 weeks! 

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Homemade Pumpkin Butter Spread

Yield: 12

Spicy Sweet Pumpkin Butter Spread

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Ingredients

• 1 can pure pumpkin
• 1/3 cup brown sugar
• 2 TB maple syrup
• 1/4 c apple or pineapple juice
• 1 TB fresh lemon juice
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• pinch sea salt

Instructions

1. Place ingredients in saucepan.
2. Simmer over medium heat, stirring well.
3. Let cool; ladle into jars.
4. Refriegerate up to 2 weeks.

If you like this recipe, be sure to check out the ones below! 

The Best Blueberry Bread

The Best Banana Bread 

Strawberry Nut Bread

Morning Glory Muffins