Pumpkin Pecan Loaf

Dana Ramsey


I came across this recipe in one of my grandmother's cookbooks, it is simply delicious! My youngest son, who is a very picky eater, loves it! I usually make it into little loaf pans and add them to my Christmas Gift Baskets that I give my family and friends. I am sure you will enjoy this bread as much as I do.


★★★★★ 4 votes

40 Min
55 Min


  • 1/2 c
    light olive oil
  • 1 1/2 c
  • 2
    large eggs
  • 1 c
    solid pack canned pumpkin
  • 1/3 c
  • 1 1/2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
    ground cinnamon
  • 1 tsp
    ground ginger
  • 1/2 c
    chopped pecans

  • 1/2 c
    chopped pecans
  • 1/4 c
    firmly packed brown sugar
  • 2 Tbsp
    light olive oil

How to Make Pumpkin Pecan Loaf


  1. Heat oven to 350°F. Coat a 9 x 5 inch loaf pan lightly with flour no-stick cooking spray.
  2. In a medium bowl stir olive oil and sugar together with a spoon. Stir in eggs until blended. Add the pumpkin and milk. In a separate bowl combine the flour, baking soda, salt, cinnamon and ginger. Add to pumpkin mixture, stiring until well blended. Stir the 1/2 cup of pecans in.
  3. Pour the batter into your prepared pan.
  4. Combine the 1/2 cup of pecans, brown sugar, and the olive oil until mixed and crumbly. Sprinkle over the batter.
  5. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing it from the pan. Place on wire rack to cool completely. Enjoy!

Printable Recipe Card

About Pumpkin Pecan Loaf

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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