Our Pecan Pumpkin Bread with Warm Caramel Glaze is shouting ‘Hello Fall!’ I’m always creating new recipes and this pecan pumpkin bread is really delicious! It’s a moist pumpkin sweet bread with a gooey, buttery caramel glaze. I think you’re going to love it and I couldn’t wait to share the recipe with you!
Our Pecan Pumpkin Bread with Warm Caramel Glaze is deliciously moist and nutty, and the warm caramel glaze takes this sweet bread completely over the top! John was out doing some errands and when he walked into the house he said “What are you baking? It smells awesome in here!” Then we had a slice and it was really awesome!
Pecan Pumpkin Bread: In a large mixing bowl combine the first five (5) ingredients on low speed until blended, then mix on medium speed for about a minute.
*In place of the canned pumpkin, you can use 1 3/4 cups homemade pumpkin puree, if desired.
Evenly distribute the batter between the two (2) greased loaf pans then sprinkle with the reserved chopped pecans.
Place in a preheated 375 degrees F oven and bake for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but do not over-bake. Use my toothpick tip to check the bread. Allow to cool in pans 10-15 minutes, then place the bread on a cooling rack lined with parchment or wax paper.
Now for the buttery caramel glaze. Mmm…my mouth is watering just thinking about it!
Warm caramel glaze: In a saucepan over medium heat combine the ingredients and gently stir until melted. Bring the mixture to a simmer and cook for two (2) minutes, stirring gently. That’s all there is to this amazing caramel glaze.
OH MY GOODNESS, this glaze is so good! You’ll want to eat it by the spoonful, right out of the pan! But I promise if you resist you’ll be so glad you did because it’s really, really good on this pecan pumpkin bread!
Oh yeah, now we’re talking deliciousness!! Generously spoon and drizzle the warm buttery caramel glaze over the tops of the warm pecan pumpkin loaves of bread. The glaze will soak in a little and then create a shiny topping, which is an added bonus of keeping the bread super moist!
Because the glaze is sticky, and you want it that way, use a serrated knife to gently cut slices, once the bread is cooled. We served some to our friends and they loved it! When I was baking these pecan pumpkin loaves of bread my kitchen smelled amazing and took be me back to a Cider Mill in Michigan that we used to visit when our kids were little. This pecan pumpkin bread is super moist and the warm caramel glaze adds a buttery richness, making this a perfect fall dessert.
We hope you try our Pecan Pumpkin Bread with Warm Caramel Glaze and enjoy it as much as we do. If you make it, please snap a picture and tag us on social media @MySweetMission or #MySweetMission. We’d love to see it!
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Our Pecan Pumpkin Bread with Warm Caramel Glaze is deliciously moist and nutty with a gooey warm caramel glaze.
- 1 cup softened butter
- 2 cups white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces 100% pure pumpkin, or 1 3/4 cups homemade pumpkin puree
- 2 cups unbleached or all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans, reserve 1/4 cup
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup light corn syrup
- 1/2 teaspoon salt
In a large mixing bowl combine the first 5 ingredients on low speed until blended, then mix on medium speed for about a minute.
In a separate bowl whisk the dry ingredients together, including the chopped pecans, but reserve 1/4 cup of the nuts for the top of the breads. Add the dry ingredients to the wet ingredients and blend on low speed just until the flour disappears.
Evenly distribute the batter between the 2 greased loaf pans and sprinkle with the reserved chopped pecans.
Bake in a preheated oven for 10 minutes, reduce oven to 350 degrees F and bake an additional 40-50 minutes, or until golden brown, but do not over-bake.
Remove both loaves of bread from the oven. Cool 10-15 minutes then transfer them to a cooling rack lined with parchment or wax paper.
In a saucepan over medium heat combine the ingredients and gently stir until melted. Bring the mixture to a simmer and cook for 2 minutes, stirring gently.
- Remove from heat and set aside to cool slightly. Pour the warm caramel glaze over the warm pecan pumpkin breads.
About 10-15 minutes before the bread come out of the oven get your ingredients ready for the caramel glaze and start making it.
When done, the caramel glaze should be a medium amber color and slightly thick.
Baking times may vary according to ovens and the types of pans used. My dark non-stick pan baked in approximately 50 minutes. The stainless steel pan baked in approximately 60 minutes.
After ten (10) minutes of cooling, the bread in the non-stick dark pan came out perfect. In the stainless steel pan, the bottom center of the bread was a little stuck to the pan. If using a stainless steel pan, try cooling the bread about 15 minutes before removing.
The glaze will be a little sticky when cooled, so use a sharp serrated knife to easily cut slices.
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