Pecan Pumpkin Spice Bread is bursting with fall flavors like pumpkin, warm spices and pecans. Made healthier with whole wheat flour, less fat and less sugar.

As the leaves begin to change and the air turns crisp, there's one flavor that captures the essence of the fall season like no other: pumpkin spice.

While I am not a big fan of the ubiquitous autumn coffee drink, I adore pumpkin spice in baked goods like this Pecan Pumpkin Spice Bread. From crunchy pecans to warm spices, you family will love this autumn-inspired bread.

And you can rest easier because it is made healthier using whole wheat flour, and less fat and less sugar than most pumpkin bread recipes.

Get ready to tantalize your taste buds and impress your friends and family with this seasonal treat.

loaf of pumpkin spice bread on cooling rack with mini pumpkin

Technically, I suppose you could enjoy this any time of year since it uses canned pumpkin. But most of us will save the pumpkin flavored goods for October and November. But, you may want to pick up some extra cans when they are on sale and save them to make this at other times of the year as well.

Ingredients for Pumpkin Spice Bread

Yes, the list looks long at first glance. But all are typical baking ingredients that you probably already have in the kitchen.

pumpkin puree
whole wheat flour (or all-purpose or half whole wheat half AP)
sugar (or sugar substitute for baking)
canola or other vegetable oil
plain yogurt (or more oil, but dairy will make a more tender loaf)
egg
pecans or walnuts, finely chopped
pecan or walnut halves for decoration
cinnamon, ginger, all spice, vanilla extract, almond extract
salt, baking powder, baking soda

Recipe

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Ingredients

¾ cups pumpkin puree
1 ½ cup whole wheat flour
1 teaspoon cinnamon
¾ teaspoons salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ginger
¼ teaspoon ground allspice
⅔ cups sugar
⅓ cup canola or vegetable oil
⅓ cup plain yogurt
1 large egg
1 teaspoon vanilla
½ teaspoon almond extract (optional)
½ cup pecans or walnuts finely chopped
12 pecan or walnut halves for decoration

Instructions

Preheat oven to 350℉. Grease an 8 inch loaf pan and set aside
In a large bowl, whisk together whole wheat flour, cinnamon, salt, baking soda, baking powder, ginger and allspice.
In a small bowl whisk together carrot, sugar, oil, yogurt, vanilla, almond extract and egg.
Fold pumpkin mixture into flour mixture, stirring until just combined. Add chopped nuts.
Pour batter into prepared loaf pan. Decorate top with nut halves.
Bake at 350℉ for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool bread in pan for 10 minutes on a wire rack; remove from pan. Cool completely on the wire rack.

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