Pumpkin Pecan Loaves Recipe
Pumpkin Pecan Loaves Recipe photo by Taste of Home
Next Recipe

Pumpkin Pecan Loaves Recipe

Read Reviews
5 21 29
Publisher Photo
Among all my pumpkin bread recipes, this caramel-glazed creation is the pick of the crop. Often, I'll wrap up a lovely loaf as a homemade gift for teachers and Sunday school leaders. -Brenda Jackson, Garden City, Kansas
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 16 servings


  • 3-1/3 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 4 large eggs, lightly beaten
  • 2/3 cup water
  • 1/2 cup chopped pecans
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 2/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 slice: 498 calories, 22g fat (5g saturated fat), 66mg cholesterol, 428mg sodium, 72g carbohydrate (49g sugars, 2g fiber), 5g protein.


  1. In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans.
  2. Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves. Yield: 2 loaves.
Originally published as Pumpkin Pecan Loaves in Taste of Home October/November 2000, p27

Reviews for Pumpkin Pecan Loaves

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Holly User ID: 8973357 257128
Reviewed Nov. 22, 2016

"Like someone else on here, I too would like a time estimate for a smaller loaf in one of those smaller disposable loaf pans. I'm guessing 25 or 30 minutes.??"

alfoa User ID: 2078080 254595
Reviewed Sep. 25, 2016

"I've made many pumpkin breads, muffins, etc. This one is disappointing. There's too much sugar, which masks the flavors that make pumpkin bread so wonderful. And that's before adding the glaze! Keep searching--there are plenty of better recipes out there.

Also, the glaze is not white."

CoreyAnn User ID: 3871503 239606
Reviewed Dec. 17, 2015

"Delicious! And all items I had in my fridge/pantry, except for the cream. The loaf is also good without the icing (though it gives a grander appearance and richer taste), or the icing could easily be halved because with the given amount is enough to coat the loaves and still have leftovers."

lettuceleaf User ID: 6561007 215062
Reviewed Dec. 16, 2014 Edited Dec. 20, 2014

"This has been my go-to pumpkin bread recipe for years. The icing is so delicious and the bread is moist and flavorful. Works well for mini loaves or muffins too."

Gramma Amy User ID: 6989823 80592
Reviewed Nov. 19, 2014

"Best pumpkin bread. The caramel glaze makes it a special treat, and the loaves raise beautifully. I made it in smaller loaves, and got 6 for gift giving."

nickijen User ID: 7664581 81567
Reviewed Feb. 10, 2014

"I have made this recipe for years. It is by far the best pumpkin recipe that I have ever had. My family and friends ask me to make this every fall."

Bakeandrun User ID: 6385873 63470
Reviewed Dec. 21, 2013

"Grandpa's favorite!"

punky4640 User ID: 7481303 87547
Reviewed Dec. 9, 2013

"I need to ask a question and cannot find where to do that. I make this and get raves but would like to put it in small loaf pans as gifts...How many would this make and how long do I approximatelly cook?"

Kattassah User ID: 4077637 72281
Reviewed Oct. 27, 2013

"I make these loaves every year during the fall season and they fill the house with warm, pumpkin-y goodness."

mjraup79 User ID: 4620322 203842
Reviewed Aug. 29, 2013

"I have made this recipe over and over since I first saw it in our magazine. It is moist and delicious both with he caramel icing and without. You will not regret making this awesome loaf to share around your table :) guaranteed!!!!!"

Loading Image