Spiced Pumpkin Pecan Bread – The Ultimate Fall Baking Recipe

Chef’s Overview

Dear Chefs, fall baking is a ritual — the scent of cinnamon in the air, pecans roasting low and slow, and pumpkin purée transforming the kitchen into something warm and nostalgic. This Spiced Pumpkin Pecan Bread isn’t just a recipe; it’s a moment of calm in the middle of the season’s rush. Moist, buttery, and filled with toasted pecans, it’s the perfect balance of sweetness and spice — and with your 8" VG-10 Damascus Chef Knife and 9" AUS-10 Damascus Bread Knife, every chop and slice will feel as smooth as the loaf itself.

I’ve baked dozens of pumpkin breads over the years, but this one always wins. It’s simple, consistent, and unapologetically comforting — a loaf that doesn’t just smell like fall, it is fall.

Ingredient List

Dry Ingredients

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon ground ginger

Wet Ingredients

• 1 cup pumpkin purée (not pumpkin pie filling)

• 2 large eggs, room temperature

• ½ cup vegetable oil

• ⅓ cup unsalted butter, melted and cooled

• 1 cup brown sugar

• ½ cup granulated sugar

• 2 teaspoons pure vanilla extract

Add-Ins

• ¾ cup chopped pecans (toasted for 5–7 minutes) — chop evenly with your 8" VG-10 Damascus Chef Knife

• ½ cup mini chocolate chips (optional, but highly recommended)

For Serving

• Additional chopped pecans for topping

• A drizzle of maple glaze or honey butter (optional)

Step-by-Step Recipe Breakdown

Step 1: Prep and Toast the Pecans

Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper.

Spread the pecans on a baking sheet and toast them in the oven for 5–7 minutes until fragrant. Using your 8" VG-10 Damascus Chef Knife, roughly chop them once cooled. Set aside.

Chef’s Tip: Toasting the pecans first deepens their flavor and adds crunch — don’t skip it.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk the pumpkin purée, eggs, vegetable oil, melted butter, brown sugar, granulated sugar, and vanilla until smooth and glossy. The mixture should be thick but pourable.

Step 4: Combine Wet and Dry

Add the dry ingredients to the wet mixture in two batches, folding gently with a spatula. Stop mixing as soon as you see no more streaks of flour — over-mixing will make the bread dense.

Gently fold in the toasted pecans and chocolate chips (if using).

Step 5: Pour and Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Sprinkle a handful of chopped pecans over the surface for a rustic, bakery-style finish.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.

Step 6: Cool Like a Pro

Let the loaf rest in the pan for 10 minutes, then use your 9" AUS-10 Damascus Bread Knife to loosen the sides gently before transferring it to a wire rack. Allow it to cool completely before slicing — I know it’s tempting, but patience here rewards you with a perfect crumb.

If you loved the technique in Why a Bread Knife Is Essential for Seasonal Baking and Spiced Loaves, you’ll appreciate how the serrated edge preserves the loaf’s soft interior while keeping each slice clean and even.

Step 7: Optional Finishing Touch

For an elegant twist, drizzle your loaf with a simple maple glaze (¼ cup powdered sugar + 1 tablespoon maple syrup + ½ teaspoon milk). Or serve warm slices with whipped honey butter for that extra autumn decadence.

The Final Slice – Fall in Every Bite

Dear Chefs, this Spiced Pumpkin Pecan Bread isn’t about complexity — it’s about warmth. Every bite carries the essence of fall: the sweetness of pumpkin, the aroma of spice, and the crunch of pecans that reminds you of chilly mornings and cozy kitchens.

Slice it thick with your 9" AUS-10 Damascus Bread Knife, serve it warm, and watch how fast it disappears. Because the best kind of baking — like the best kind of cooking — is meant to be shared.