Spiced Pumpkin Loaf with Pecans

A Slice of Autumn

There is nothing like the smell of pumpkin bread in the oven. It fills the whole house with warmth. It smells like crisp leaves and cozy sweaters. Doesn’t that smell amazing?

This recipe is my favorite for fall. I have been making it for fifty years. My grandson calls it my “famous” loaf. I still laugh at that. It is just a simple, happy bread.

Let’s Get Baking

First, get your oven warm and ready at 350°F. Grease up two loaf pans. This keeps the bread from sticking. It is like tucking it into a cozy bed.

Cream the shortening and sugar together. It will get light and fluffy. Then add your eggs, one at a time. Mix in the pumpkin and water. Now you have your wet mix. This matters because getting this part smooth makes the bread tender.

A Little Story and a Fun Fact

I once forgot the baking soda. The loaves came out flat as pancakes. We had to eat them with a spoon. My family still teases me about it.

So, in a separate bowl, mix all your dry stuff. Flour, baking powder, soda, salt, and those lovely spices. Fun fact: Allspice is a single spice that tastes like cinnamon, nutmeg, and cloves all at once. Isn’t that neat?

The Magic of Patience

Pour the batter into your pans. Now, the hard part. You must wait. It bakes for over an hour. The waiting is the secret ingredient. It makes the first bite so much better.

When a toothpick poked in the middle comes out clean, it is done. Let the loaves cool a bit. This matters because cutting warm bread makes it squish. Patience makes a prettier slice.

The Best Part: The Topping!

While the bread cools, make the praline sauce. It is just three things in a pot. Sweetened milk, brown sugar, and a pinch of salt. Stir until it boils. Then stir in the pecans.

Let the sauce thicken for about ten minutes. Then pour it all over the warm bread. The sauce soaks in a little. It creates a sweet, nutty crust. What is your favorite part of this recipe? Is it the bread or the gooey sauce?

Your Turn in the Kitchen

This loaf is perfect for sharing. I love to give one to a neighbor. It is a small way to show you care. Food made with love always tastes better.

Do you have a family recipe that reminds you of fall? I would love to hear about it. Tell me, what is your favorite smell from your kitchen? Mine will always be cinnamon and pumpkin.

Ingredients:

Ingredient	Amount	Notes
Shortening	2/3 cup
Sugar	2 2/3 cups
Eggs	4
Pumpkin	1 (15-ounce) can
Water	2/3 cup
All-purpose flour	3 1/3 cups
Baking powder	1/2 teaspoon
Baking soda	2 teaspoons
Salt	1 1/2 teaspoon
Ground cinnamon	1 teaspoon
Ground allspice	1/4 teaspoon
Sweetened condensed milk	1 (14-ounce) can	For the sauce
Brown sugar	1/2 cup	Firmly packed, for the sauce
Salt	1/4 teaspoon	For the sauce
Pecans	1 cup	Chopped, for the sauce

My Cozy Spiced Pumpkin Loaf

Oh, the smell of this bread baking is pure happiness. It reminds me of my own grandma’s kitchen. She always baked this on the first crisp fall day. I still laugh at that memory. Let’s make some new ones together, shall we? This recipe makes two loaves. One for you, and one to share with a friend. Doesn’t that sound nice?

Step 1: First, get your oven nice and toasty. Set it to 350°F. Grab your two loaf pans. Give them a light spray so nothing sticks. This is the easy part. It gets everything ready for our adventure.

Step 2: Now for the fun mixing. Beat the shortening and sugar in a big bowl. You want it light and fluffy. Then add your eggs, one at a time. Mix each one in well. Finally, stir in the pumpkin and water. (A hard-learned tip: Scrape the bowl sides with a spatula. You don’t want to leave any good stuff behind!).

Step 3: In another bowl, mix all your dry things. That’s the flour, baking powder, and those lovely spices. Doesn’t that smell amazing already? Slowly add this to your wet batter. Mix it just until it’s all combined. You don’t want to over-mix it.

Step 4: Pour the batter evenly into your pans. Now, into the oven it goes. It needs about 70 minutes to bake. To check if it’s done, poke the center with a toothpick. It should come out clean. Let the loaves cool a bit in the pan. Then move them to a rack. What’s your favorite smell from the oven? Share below!

Step 5: Time for the praline sauce. This is the best part. Put the milk, brown sugar, and salt in a pan. Stir it over medium heat until it boils. Let it bubble for one whole minute. Then take it off the heat and stir in the pecans.

Step 6: Let the sauce cool for about 10 minutes. It will thicken up just a little. Then pour it all over your warm loaves. This makes it extra special and delicious. Now, slice a piece and enjoy your hard work.

Cook Time: 70–75 minutes
Total Time: About 1 hour 30 minutes
Yield: 2 loaves
Category: Dessert, Snack

Let’s Mix It Up!

This recipe is wonderful as it is. But you can also have fun with it. I love trying little twists. It keeps things exciting in the kitchen. Here are a few ideas I’ve tried over the years. They always bring a smile.

• Chocolate Chip Surprise: Stir in a whole cup of chocolate chips with the flour. The melty chocolate is so good with the pumpkin.
• Cranberry Swirl: Fold in some dried cranberries for a sweet and tart little bite. They look like little red jewels in the bread.
• Cream Cheese Pocket: Drop spoonfuls of cream cheese into the batter before baking. You get a lovely, creamy surprise inside.

Which one would you try first? Comment below!

The Perfect Slice

This loaf is a treat all on its own. But you can make it a full dessert. I like to warm a slice in the oven. Then I add a little scoop of vanilla ice cream on top. The warm bread and cold ice cream are perfect together. You could also add a dollop of whipped cream. It’s so simple and so good.

For a drink, a hot cup of coffee is my go-to. The bitter coffee tastes wonderful with the sweet bread. If you don’t drink coffee, try a cold glass of milk. It’s a classic for a reason. Which would you choose tonight?

Keeping Your Pumpkin Loaf Perfect

Let’s talk about keeping your loaf fresh. Once it is completely cool, wrap it tightly in plastic wrap. It will stay good on the counter for about three days. You can also freeze it for later. I wrap each loaf in plastic and then in foil. It keeps for three months in the freezer. Thaw it on the counter overnight. The first time I made this, I forgot to wrap it. The loaf went stale by the next day. I was so sad. Storing food properly saves you from waste. It means you always have a treat ready for guests. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Baking Hiccups

Sometimes baking can be tricky. But do not worry. Here are some easy fixes. If your bread is soggy in the middle, it needed more time. I remember when my first loaf was gummy inside. Now I always test with a toothpick. Make sure it comes out clean. If your bread is too dark on top, tent it with foil. Just lay a piece of foil loosely over the pan. This stops the top from burning. If your sauce is too thick, add a tiny bit of milk. Stir it in until it is just right. Getting the bake right builds your confidence. A perfect texture makes every bite more enjoyable. Which of these problems have you run into before?

Your Quick Baking Questions Answered

Q: Can I make this gluten-free? A: Yes. Use your favorite gluten-free flour blend. Make sure it has xanthan gum in it.

Q: Can I make it ahead? A: Absolutely. Bake it the day before. The flavor gets even better overnight.

Q: What if I do not have allspice? A: Use a pinch more cinnamon and a pinch of nutmeg. It will still taste wonderful.

Q: Can I make just one loaf? A: You can cut all the ingredients in half. Just use one loaf pan.

Q: Is the sauce optional? A: The loaf is good without it. But the sauce makes it a special dessert. *Fun fact: The praline sauce was my grandmother’s idea.* Which tip will you try first?

Share Your Kitchen Creations

I hope you love baking this spiced pumpkin loaf. It always makes my kitchen smell like fall. I would love to see your beautiful results. Sharing our food stories connects us all. It is like sharing a recipe card with a good friend. Please show me your finished loaves. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.