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Pumpkin Pecan Loaf

Classic Pumpkin Loaf

This classic pumpkin loaf is the embodiment of the fall season, flavored with cinnamon, nutmeg and cloves this loaf will have you coming back for more.
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Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Course: Dessert
Keyword: easy fall dessert recipes, pumpkin bread recipe
Servings: 14 People
Calories: 324kcal

Equipment

  • Stand Mixer A hand mixer can be used for this recipe if you do not have a stand mixer
  • Paddle Attachment A paddle attachment is necessary to properly aerate the butter
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowls To measure out all ingredients before beginning
  • 9” x 5” Loaf Pan A 8” x 4” loaf pan will work in with this recipe, however cooking time may need to be adjusted
  • Silicone Spatula Use this spatula to scrape down sides of bowl during mixing process
  • Fine Mesh Sieve Optional

Ingredients

  • 3 Cups All Purpose Flour Unbleached
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Salt
  • ¼ Teaspoon Cloves Ground
  • 1 Cup Unsalted Butter Softened
  • 1 ½ Cups Granulated Sugar
  • ½ Tablespoon Pure Vanilla Extract
  • 2 Eggs Large
  • 1 ¾ Cups Pumpkin Purée 15 ounce can
  • ¼ Cup Sour Cream
  • 1 Cup Pecans Chopped

Instructions

Preparation

  • Let butter sit at room temperature for 1 to 2 hours until soft to the touch
  • Measure out all ingredients in recipe
  • Preheat oven to 350 °F
  • Grease pan evenly coating on all sides

Mixing

  • Sift all purpose flour and baking soda (optional)
  • Combine cinnamon, salt, nutmeg, and cloves
  • Cream butter and sugar in stand mixer with paddle attachment for 3 minutes on medium speed
  • Add eggs one at a time on low speed until just combined
  • Scrape sides of bowl to make sure all ingredients get thoroughly combined
  • Add pumpkin purée, sour cream and vanilla extract in increments and mix until just combined
  • Add flour, baking soda and spice mixture in increments on low speed, do not overmix
  • (optional) Gently fold chopped pecans into batter
  • Pour batter into greased loaf pan, use a spatula to smooth batter evenly in the pan

Bake

  • Bake for 50 minutes at 350 °F or until cake tester inserted comes out clean 50
  • Let cool in pan for 15 minutes then remove from pan and finish cooling on cooling rack 15

Slice and Enjoy

  • This pumpkin loaf can be served warm or wrapped tightly in cling wrap and stored in the refrigerator for up to 5 days

Notes

  • Butter should be soft to the touch but not melted 
  • Scrape down sides of bowl frequently during mixing process to ensure batter is mixed properly
  • Do not overmix your batter, this will result in a tougher more dense cake
  • Let your imagination run wild when it comes to mix ins: Pecans, chocolate chips, raisins
  • Sifting the flour is optional but I highly recommend not skipping this step; sifting helps to incorporate air and helps to prevent densely textured baked goods
  • This recipe makes enough batter for one 9”x5” loaf pan plus 4-6 muffins (depending on how large you like your muffins!)