Description
This Pumpkin Pecan Loaf is a moist and flavorful fall-inspired quick bread, perfectly spiced with cinnamon, nutmeg, and ginger. The loaf features a tender crumb thanks to the pumpkin puree and is studded with crunchy pecans. Finished with a luscious cream cheese frosting, this delightful treat is perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup pecans, chopped (plus extra for garnish)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature by the time your batter is ready.
- Prepare Pan: Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger until evenly combined.
- Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Gradually add the dry ingredients mixture into the wet ingredients, stirring gently with a spatula or spoon until just combined—be careful not to overmix to keep the loaf tender.
- Fold in Pecans: Gently fold the chopped pecans into the batter, reserving some to sprinkle on top if you like a decorative, crunchy finish.
- Fill Pan and Smooth: Pour the batter into your prepared loaf pan and level the top with a spatula to ensure even baking.
- Bake: Place the loaf pan into the preheated oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool: Allow the loaf to cool in the pan for about 10 minutes, then carefully remove it and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: While the loaf cools, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating continuously. Add milk one tablespoon at a time until the frosting reaches a spreadable consistency.
- Frost and Garnish: Once the loaf is completely cool, spread the cream cheese frosting evenly over the top and garnish with reserved pecans as desired.
Notes
- Ensure the pumpkin puree is 100% pumpkin and not pumpkin pie filling for best texture and flavor.
- Do not overmix the batter after adding dry ingredients to keep the loaf tender and moist.
- Check the loaf at 55 minutes to avoid overbaking, as ovens vary.
- For a dairy-free frosting alternative, consider using a vegan cream cheese and butter substitute.
- Store the loaf covered at room temperature for up to 3 days or refrigerated for up to a week.
