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Pumpkin Pecan Loaves 1

Pumpkin Pecan Loaves with Caramel Glaze

These Pumpkin Pecan Loaves combine the quintessential flavors of autumn with a delightful caramel glaze that elevates them beyond ordinary pumpkin bread. Whether you're looking for a comforting weekend baking project or a thoughtful homemade gift, these loaves deliver both impressive flavor and visual appeal.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 loaves
Calories 320 kcal

Equipment

  • 9×5-inch loaf pans (2)
  • Mixing Bowls
  • Wire Rack
  • Saucepan

Ingredients
  

For the Pumpkin Bread

  • 3 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 tsp salt
  • 2 cups granulated sugar or 1¾ cups coconut sugar for a less refined option
  • 1 cup vegetable oil or melted coconut oil for a healthier alternative
  • 4 large eggs room temperature
  • 2 cups pumpkin puree 15-oz can, not pumpkin pie filling
  • 2/3 cup water
  • 1 1/2 cups chopped pecans plus extra for topping

For the Caramel Glaze

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup milk any variety works, including plant-based
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar sifted

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans, or line with parchment paper with overhanging edges for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until evenly distributed. Whisk for at least 30 seconds to ensure even distribution of spices.
  • In a large bowl, beat the sugar and oil until well blended. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and water until completely combined.
  • Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix. Gently fold in the chopped pecans, reserving some for topping if desired.
  • Divide the batter evenly between the prepared pans. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
  • About 10 minutes before the loaves are done, begin preparing the glaze. In a medium saucepan, melt the butter over medium heat. Add brown sugar and bring to a boil for 2 minutes, stirring constantly.
  • Add milk carefully (mixture will bubble vigorously), then return to a boil. Remove from heat and let cool for 5 minutes.
  • Stir vanilla extract into the slightly cooled caramel mixture. Add powdered sugar gradually, whisking until smooth. If too thick, add a splash of milk; if too thin, add more powdered sugar.
  • Allow the loaves to cool in their pans for 15 minutes, then transfer to a wire rack placed over a baking sheet (to catch drips).
  • While still warm, pour the glaze evenly over both loaves, allowing it to drip down the sides. Immediately sprinkle with additional chopped pecans while the glaze is still sticky.

Notes

- For a healthier version, replace half the all-purpose flour with whole wheat flour, reduce sugar to 1½ cups, or substitute Greek yogurt for the oil.
- Store at room temperature in an airtight container for up to 3 days, refrigerate for up to 7 days, or freeze for up to 3 months.
- This recipe can be made into muffins - fill lined muffin cups ¾ full and bake for 20-25 minutes.
- If using fresh pumpkin, strain it through cheesecloth to remove excess moisture before measuring.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 3gSodium: 220mgFiber: 2gSugar: 28g
Keyword Pumpkin Bread, Fall Baking, Pecan, Caramel Glaze, Autumn Recipe
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