Jump To Recipe

Pumpkin spice bread is a fall classic, and it’s easy to see why: warming spices and plenty of pumpkin make for one cozy and comforting quick bread that’s equally welcome at breakfast with a steaming latte, or sliced thinly and devoured by the fire as a midnight snack.

Pumpkin Spice Bread

Add a sugar-and-spice pecan ribbon and topping, and you instantly elevate the humble pumpkin loaf to new heights. Whatever your Halloween weekend holds (apple picking, pumpkin carving, and the like) be sure to add this gem of a bread to your list!

Pumpkin Spice Bread


Pumpkin Spice Bread

  • Yield: 1 loaf, 12 slices 1x



Spice Ribbon & Topping

  • 1/3 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • 1/2 cup pecans, chopped
  • 1 Tbsp unsalted butter, melted

Pumpkin Spice Bread

  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 1/4 cups pure pumpkin
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 cup milk, at room temperature
  • 2 large eggs, at room temperature
  • 3 Tbsp coconut oil, melted and slightly cooled
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges; spray lightly with nonstick spray. For the spice ribbon, combine sugar, cinnamon, cloves, ginger, nutmeg, and pecans in a small bowl. Add melted butter and fold in until combined. Set aside.
  2. For the pumpkin spice bread, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine pumpkin, sugars, milk, eggs, coconut oil, and vanilla in a medium bowl; add to flour mixture and fold in just until combined. Spoon half of the batter into prepared pan and smooth; sprinkle with half of the pecan spice mixture. Spoon remaining batter into pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles and sprinkle with remaining pecan spice mixture.
  3. Bake for 60 minutes, until bread is golden and springs back to the touch. Bread is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes before using the parchment overhang to carefully lift bread from pan; cool completely on wire rack.


Inspired by BHG.

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Desserts for You



Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This is definitely in the “new heights” category. It looks fantastic and I can just imagine how delicious that pecan topping is, such a wonderful combination with pumpkin and fall spices!

  2. Well, Laura, Papa said if I baked this pumpkin bread, there wouldn’t be any left for a midnight snack.
    If it tastes as good as it looks, it is scrumptious! I’ll let you know when this “unbiased” couple test it. None of it will go to “trick or treaters.”

  3. i have it in the oven right now~~! smells delicious. will send full tasty report later….. will tell you that i have a little regret that i didn’t throw a few chocolate chips in the batter. 🙂

    1. I don’t blame you for thinking chocolate might be great in this bread. You’ll have to try that with your next loaf and report back :).