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Pumpkin Pecan Loaves Recipe

Pumpkin Pecan Loaves Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Pumpkin Pecan Loaves

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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!!!!!"

mjraup79 User ID: 4620322 28664
Reviewed Aug. 29, 2013

"I have been making these loaves for holiday get together and also selling them for others to enjoy around their holiday tables. They are moist and delicious. I would never try another recipe because this one is the absolute best ever!"

kimmcv User ID: 6957080 81439
Reviewed Nov. 5, 2012

"I have been making this recipe since 2000 when it was published...I won't make any other ever!!!!!!"

contrarywife User ID: 2675625 74713
Reviewed Oct. 9, 2012

"Outstanding recipe!!! Took this bread on a weekend trip with friends and they RAVED about it. This one's a keeper, and so simple. I did change it up slightly as we don't care for nutmeg; I used 1 1/2 teaspoons of Vietnamese cinnamon and 1/2 teaspoon ground cloves. You could substitute pumpkin pie spice with great results too, I'm sure. It was difficult to remove from the pans. Next time I'll grease and flour the pans and put waxed paper in the bottom.

Oh yeah, I skipped the caramel glaze due to time constraints. I have no doubt that it's fantastic ... I'll try it next time.
Try Vietnamese cinnamon, you'll never go back to the grocery store variety. I get mine at a local health food shop that carries bulk herbs and spices."

[email protected] User ID: 3431309 80589
Reviewed Dec. 24, 2011

"It's so easy to make and always a hit wherever I take it."

Lynnette68 User ID: 3100774 203841
Reviewed Oct. 26, 2010

"I've made these loaves every year since the recipe was printed in the magazine. I've tried others, but this one remains our favorite. The loaves are great without the glaze, but even better with!"

erospert User ID: 1047861 63467
Reviewed Aug. 25, 2010 Edited Sep. 26, 2016

"I have used this recipe exclusively since it was first printed several years ago in Taste of Home. I have made this bread more times than I can remember and have never had a problem with it not turning out right. I love that it comes out nice and high and I never have to worry about it sticking to the pan. This is my most requested quick bread recipe!"

[email protected] User ID: 3674229 42073
Reviewed Dec. 17, 2009

"This has been a favourite recipie of mine since it first came out a number of years ago. It is always a hit!! I believe it's the surprise topping."

Tschantz User ID: 4543102 33406
Reviewed Nov. 10, 2009

"Great! Everyone want's the recipe!"

papawoman User ID: 2583919 33405
Reviewed Oct. 17, 2009

"Is absoultely delicious - freezes well and full of taste. Very easy and quick. I make in my mini bread tins for my Christmas gift boxes. The glaze compliments the bread perfectly. A real favorite."

btakpowers User ID: 1270070 87544
Reviewed Aug. 9, 2009 Edited Sep. 26, 2016

"This is the greatest pumpkin bread. I add chocolate chips to the recipe and I get asked to make it often."

Kichler073 User ID: 32326 87543
Reviewed Feb. 19, 2009

"This is the best and most moist pumpkin bread I have ever made."

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