Pumpkin Bread With Gooey Pecan Cinnamon Swirl
I made this pumpkin bread three times until I was happy with it! The texture is finally at a perfect spot. It's fluffy and soft but hard enough to eat as a piece of loaf, has the right amount of pumpkin flavor and the filling is gooey and delicious. This loaf is perfectly moist and I hope you love it!
Ingredients
Pumpkin Bread
- 1.5 cups AP Flour
- 1.5 tbsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- .5 tsp Baking Powder
- .5 tsp Salt
- 2 Eggs
- .5 cups White Sugar
- 1 cup Dark Brown Sugar
- 15 oz Can of pumpkin puree
- .5 cup Oil, preferably coconut but any neutral oil like canola is also fine
- 1 tsp Vanilla
Pecan Swirl
- .5 cup Brown Sugar
- 4 tbsp Unsalted Butter, room temp
- .5 Chopped Pecans You can use 1 full cup if you want it to be heavy on the chopped nuts
- 1 tbsp Cinnamon
- 3 tbsp Milk or Heavy Cream
Instructions
- Set oven to 375 degrees. Strongly recommend lining your loaf pan with parchment paper.
- In one large bowl, we are going to mix together the flour, baking soda, baking powder, salt and pumpkin pie spice. Use a whisk to mix it together well.
- In your mixing bowl, add your eggs, sugar, pumpkin puree, oil and vanilla. Mix well.
- Slowly add your dry ingredients into the wet mixture. You don't want to overmix. Its ok if its clumpy.
- In a small bowl, lets make the pecan swirl. Combine all the ingredients listed and stir together with a spoon until well combined.
- Add half of your pumpkin batter to the loaf pan.
- Add all of your pecan swirl into the loaf pan. It's probably a little heavy so it might look like its hard to spread but you should be able to spread it evenly amongst the batter.
- Add the other half of your pumpkin batter to the loaf pan.
- Bake for 1 hour. Test using wooden skewer to make sure its fully cooked through.
- Remove from oven, let it sit for 15 minutes. Remove from pan and let it cool.