Pecan-Pumpkin Bread with Cinnamon-Honey Butter

in Bread, Cakes & Cupcakes, Desserts, Pumpkin

It’s fall! [Insert girly squeal here]

I know, I know. Your calendar says differently. But allow me to present to you my evidence:

  • It’s slightly less hot than it was last month.
  • It’s football season!
  • I’ve had wicked cravings for butternut squash and sweet potato [fill in the blank] for the last two weeks.
  • I’ve been over summer since the first heart-stopping electric bill came in.
  • See?

    Pumpkin-Pecan Bread

    You might have noticed that things have been rather quiet around here. And if you haven’t noticed, let me tell you: things have been rather quiet around here. Most of the things we own have just had their two-month protective cover of drywall dust removed and the top of my kitchen island is no longer being used as temporary tool storage.

    I’ve recently shaken the whole first trimester “food is gross” feeling. After living off of Campbell’s soup, Townhouse crackers, and Chick-fil-A, I’ve actually started cooking again. And just in time for fall! (I haven’t even looked at comments/email yet… sorry.)

    I’m certain that I’m not the only one with fall-food cravings. The canned pumpkin shelf at Kroger looked liked it was hit by a tornado – or at least pre-hurricane shoppers. I scavenged for a couple of cans and left positively giddy. Have I mentioned how excited I am about it being fall?

    A lil’ ol update: Y’all. Let’s talk about those leftovers. Whip up your favorite french toast batter and put the rest of that loaf to bed! I used AB’s recipe, subbing maple syrup for the honey and adding 1/2 tsp vanilla and 1/2 tsp ground cinnamon. [Swoon] The pecans lost some of their crunch so they didn’t add anything special to the french toast – I might leave those out next time.

    Pecan-Pumpkin Bread with Cinnamon-Honey Butter

    Pecan-studded pumpkin bread is perfect slathered with a cinnamon-honey butter.


    • For the Pecan-Pumpkin Bread
    • 3/4 cups chopped pecans
    • 1 1/2 cups sugar
    • 1 stick + 1 Tbsp butter, melted and slightly cooled
    • 2 large eggs, at room temp
    • 7.5 oz canned pumpkin (1/2 of a 15oz can)
    • 1 5/8 cup (210 g) all-purpose flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1/2 heaping tsp ground cinnamon
    • 1/2 heaping tsp all-spice
    • 1/2 heaping tsp nutmeg
    • 1/4 tsp ground cloves
    • 1/4 cup milk
    • For the Cinnamon-Honey Butter
    • 2 sticks butter, at room temp
    • 2 Tbsp honey
    • 1/4 tsp ground cinnamon
    • 1/4 tsp vanilla extract


    1. Preheat oven to 350. Spread pecans out on a baking sheet and toast 5-7 minutes. Let cool. Prepare a 9- or 10-inch loaf pan (baking spray, butter + flour, etc).
    2. Add remaining ingredients to the bowl of a stand mixer. Mix at low speed until just combined. Fold in pecans and pour batter into the prepared loaf pan.
    3. Bake for 1 hour 15 minutes (check with skewer after one hour) or until a skewer inserted into the middle of the bread comes out clean.
    4. Cool in pan for 10 minutes, remove from the pan, and cool completely on a baking rack. Serve warmed with whipped honey-cinnamon butter. Wrap leftovers (riiiiight) tightly.
    5. Place softened butter in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium speed and add honey, cinnamon, and vanilla extract. Mix for 1-2 minutes more.
    6. Turn softened butter out onto parchment paper or plastic wrap, roll into a log, and refrigerate until firm.


    Yields: 1 9-inch loaf

    Adapted from Food Network and Southern Living

    Estimated time: 1 hour 30 minutes

    36 comments… add one
    • I’m with you on the excitement of fall and the yummy foods that go with it. The bread looks great.

    • This looks so good, especially with the butter! I can’t wait to make some pumpkin bread this year, even if it’s going to be 87 degrees tomorrow 🙂

    • I can’t wait to make pumpkin bread! One of my favorite parts of Fall.

    • I was thinking of you last night, glad to see you’re back in your kitchen and cooking. I knew you were remodeling but I had no idea you were pregnant. Congratulations to you.

    • I love this stuff. Starbucks has a pumpkin bread I go crazy for. I don’t normally spend $ on thier pastries but it’s one splurge I happily make when I see that bread behind the glass. Yours looks fab too!

    • Wait a minute… Did I miss something??!! You just wrote trimester. Does this mean there is a lil foodie baby on its way? Congrats!! And what a wonderful time to be pregnant, with the halloween candy, holiday cookies, glorious pumpkin pies and roasted turkeys coming around soon.

    • I’ve missed you (which may seem weird to you since I rarely reply) Congrats on the baby!! That’s so exciting!!

    • oooh, that cinnamon-honey butter has my mouth-watering! what a perfect way to top pumpkin bread!

    • I totally understand the “food is gross” part of pregnancy. I couldn’t even have a bulb of garlic in my house-I was that sensitive. I ate chicken noodle soup, teddy grahams and noodles (plain). Once I was done w/ that, around my 4th month I was a cooking machine!!

      I too am longing for fall. Pumpkin bread is so warming and delicious.

    • Looks so good. Love those fall desserts. My favorite season.

    • Chanina

      I LOVE pumpkin bread! And it had definitely gotten cooler (Thank god!)
      I’ll make pumpkin bread in the next few weeks, and I’ll try this one out, the honey butter sounds amazing!

    • Nice to see your back, and that looks absolutely delicious!

    • your=you’re


    • wendy

      Funny, I just made pumpkin bread last night for the first time! I bake mine in coffee cans. Email me if you want the recipe!

    • I agree about it being fall! I am so excited about pumpkin recipes! This looks delicious, especially w. the butter!

    • Nice to see you back in action! I am very excited about pumpkin too.

    • Katie

      YUMMMM! I love pumpkin bread!! ANd this with the butter sounds AMAZING!

    • Trying to just slightly mention….TRIMESTER!!!! Sneaky you! Congrats! Where are the pics of the kitchen?

      I have fresh pumpkin in my freezer! Wish I could run over and give you some. Coastal Texas here and I am ready for some cooler (that word means 90 instead of 100) weather.

    • becky s

      Baby congrats to you! Sure have missed your posts. Take Care of yourself! Bread of course looks yummy. I do believe it will appear soon at my house.

    • Jami

      So glad you’re back! This looks de-lish 🙂

    • Congratulations on your pregnancy. I also agree Fall is sooooo here! I’m so excited and ready to bust out my hoodies:)

    • mary

      I’m glad you’re back. Congratulations, when is the baby due?

    • First trimester? Congrats!! How exciting!

      Fall is my favorite season too and I can’t wait to make pumpkin bread! Love the pecans and spices in yours – yum!

    • Must. Bake. This. NOW! Yum, thanks for the recipe. Enjoy football season!

    • Glad you are back and are feeling well enough to cook again! 🙂 You must love fall as much as I do! I can’t complain about the weather in Hawaii, but I certainly will miss autumn.

    • Kristie

      Glad to see you’re blogging again! Congrats to you and Mr. FoodieBride.

    • This looks really good!

      I just made the statement on Sunday – that it was pumpkin muffin time. My son’s birthday for 21 years has always marked the beginning of pumpkin muffin season.

    • This post is timely since an annual T-day potluck is upcoming in a couple of months.

      *files away the pumpkin bread recipe for the future*

    • Kristen O'Brien ~ MT

      Hi there,
      Just found your blog and I love it. I am recently married, love to cook and my sister is just finishing her first trimester! It is so wonderful to catch this glimpse into other peoples lives. Congratulations and can’t wait to read more!

    • That pumpking bread sounds VERY flavorful!

    • I do love pumpkin but I know to make just a dessert of it. This pumpkin bread looks so yummy. The pumpkin season is approaching here, and I know a new recipe now. Thank you.

    • Becky

      Hi there! I became of fan of yours while you were on hiatus. We just recently made your A1 Hawaiian Pulled Chicken Sandwhiches, and they were great. And I know what you mean about baking with pumpkin this time of year. I’ve already made pumpkin blondies and pumpkin muffins. My husband was teasing me that we still have three cans of pumpkinin our pantry, but he doesn’t understand that we need to stock up before those pumpkin shelves at the grocery store are bare. I just found out I’m pregnant, and I refuse to be denied pumpkin whenever I want it!

    • Becky

      Oh wait, I meant Heinz 57, not A1. Oy, pregnancy brain 🙂

    • Your bread looks so good. pumpkin season is in full swing, so just in time. Thanks for the recipe!

    • Oh YUM! The cinnamon honey butter sounds delicious with pumpkin bread. I just baked some chai pumpkin bread and your butter would have been divine on this bread.

    • Ashley

      There’s one problem with all your recipes…there is NEVER enough! I’ve recently stumbled upon your website and I must say I’m new to the food blog world, but I’ve enjoyed every second of your website! Thank you so much for the wonderful recipes!

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