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

Pumpkin Pecan Loaves Recipe

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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 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 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near 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

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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."

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."

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."

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."

Reviewed Dec. 21, 2013

"Grandpa's favorite!"

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