Recipe Background
Pumpkin Pecan Bread is the coffeehouse treat that arrives hot from your own oven. It combines the rich fall flavors of pumpkin, warm spices, and crunchy pecans for the perfect baked good (or baked great)! Topped with a creamy, spiced cream cheese glaze, this bread is both deliciously moist and satisfyingly sweet. Ideal for breakfast, dessert, or a cozy snack, Pumpkin Pecan Bread is here to help your autumn be truly amazing!
Pumpkin Pecan Bread is the coffeehouse treat that arrives hot from your own oven. It combines the rich fall flavors of pumpkin, warm spices, and crunchy pecans for the perfect baked good (or baked great)! Topped with a creamy, spiced cream cheese glaze, this bread is both deliciously moist and satisfyingly sweet. Ideal for breakfast, dessert, or a cozy snack, Pumpkin Pecan Bread is here to help your autumn be truly amazing!
Ingredients
For the bread:
- 1 stick butter room temperature, plus more, to taste, for greasing the loaf pan
- 2 cups flour plus more, to taste, for dusting the loaf pan
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup canned pumpkin
- 2 large eggs
- 2 teaspoons vanilla
- 4 tablespoons sour cream
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups pecans chopped, plus more, to taste, for topping
For the cream cheese glaze:
- 1 stick butter room temperature
- 1 (8-ounce) package cream cheese room temperature
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 3 cups confectioners' sugar
- 2 tablespoons milk plus more, to taste
Directions
- Preheat the oven to 325 degrees F.
- Using the extra butter, grease a 9x5-inch loaf pan, then using the extra flour, lightly dust the greased pan.
- In a mixing bowl, add 1 stick of the remaining butter, the white sugar, and the brown sugar and using an electric handheld mixer on medium speed, beat until combined and the mixture is light and fluffy.
- Add the pumpkin to the butter mixture and mix well until it is incorporated but still somewhat chunky.
- Add the eggs, 2 teaspoons of the vanilla, and the sour cream to the butter mixture and mix well until combined.
- Place a fine-mesh sieve in a separate bowl and sift 2 cups of the remaining flour, the baking soda, the baking powder, 1 teaspoon of the pumpkin pie spice, and the salt together to combine.
- Add the flour mixture to the butter mixture and mix slightly until just combined but no flour remains. Do not overmix.
- Add 2 cups of the pecans to the batter and fold to combine.
- Add the batter to the prepared loaf pan, spreading it out evenly.
- Bake until a toothpick inserted into the center comes out clean, about 1 hour-1 hour 10 minutes.
- Allow the bread to cool slightly.
- In a mixing bowl, add the remaining 1 stick of the butter and the cream cheese and using a clean electric handheld mixer, beat until combined and fluffy, about 2 minutes.
- Add the remaining vanilla, the remaining pumpkin pie spice, and the confectioners' sugar to the cream cheese mixture and beat until well-combined.
- Add 2 tablespoons of the milk and beat to combine. If the glaze is too thick, add the extra milk, 1 teaspoon at a time, until the glaze reaches a consistency that it is able to be drizzled.
- Drizzle the bread with 1/2 of the glaze, reserving the remaining glaze for serving.
- Sprinkle the bread with the extra pecans.
- When ready to serve, drizzle the bread with the reserved glaze. If the glaze has thickened, heat it in the microwave for 15 seconds.
- Serve.
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