Top view of loaf and two slices of pumpkin pecan bread on parchment paper.

Pumpkin Pecan Bread

This Pumpkin Pecan Bread is incredibly soft and moist, sweet without being overly sweet, and full of toasty pecans! It is perfectly spiced, has less eggs and sugar than most other recipes, and is full of the BEST fall flavors!




  1. Prep: Preheat oven to 325°F/165°C/Gas Mark 3. Grease a 9 x 5-inch glass loaf dish or loaf pan with extra light tasting olive oil. (Note: If using a nonstick metal or aluminum steel loaf pan, preheat oven to 350°F/175°C/Gas Mark 4. Grease the loaf pan and line with parchment paper.)
  2. Combine dry ingredients: Whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, fine sea salt, and baking soda in a large measuring cup or medium-sized mixing bowl.
  3. Combine wet ingredients: In a large mixing bowl, combine the pumpkin puree, granulated white sugar, light brown sugar, extra light tasting olive oil, Greek yogurt, egg, and vanilla extract. Stir until combined well. (It’s okay if there are a few Greek yogurt lumps left: they should disappear in the next step.)
  4. Combine the dry with wet ingredients: Sift the flour mixture into the bowl with the wet ingredients. Mix until just combined, and until the dry ingredients are moistened (it’s okay if there are still some lumps). Be careful not to overmix!
  5. Add nuts: Fold the chopped pecans into the batter until just combined. Do not overmix.
  6. Bake: Transfer the batter to the prepared loaf dish/pan and smooth out the top with a rubber spatula (or the back of a large spoon). Bake for 70-80 minutes, or until a wooden toothpick inserted near the center of the loaf comes out clean. (Note: Bake for 55-65 minutes if using a nonstick metal or aluminum steel loaf pan.)
  7. Cool: Transfer to a wire or steel cooling rack and allow to rest for 10 minutes. Then run a knife around the edges of the loaf and invert it onto the cooking rack. Carefully set it upright again and allow to cool completely.
  8. Slice and enjoy: Once the loaf has completely cooled, slice and enjoy! 


Cook’s Tips and FAQs

  1. Measure the ingredients properly: While I’ve provided both US cup measurements and weight measurements, it’s best to use a digital kitchen scale and go by weight measurements when it comes to baking. This way you can ensure that all the ingredients (particularly the flour) are measured out correctly.
  2. The temperature to bake at and duration differs depending on the material of the loaf pan you use. As a general rule when baking in a glass dish, you’ll need to reduce the temperature by 25°F and add an extra 10 minutes to the baking time. Hence the different times and temperatures provided in step 1.
  3. Slice the loaf once completely cool. If you slice while it’s still warm, it may fall apart as it’s delicate and soft on the inside thanks to the Greek yogurt. Be patient, and I promise it’ll be worth it!
  4. To freeze the loaf: Wrap the loaf tightly in cling wrap after it cools completely, and wrap it again in aluminum foil for an extra layer of protection. (Or place the cling wrapped loaf in a sealed Ziplock bag.) Freeze for up to three months. To thaw, unwrap the loaf and place it on a paper towel lined cutting board on the counter. The loaf will take around 2 hours to fully thaw. Then slice, and warm the slices in the microwave for a few seconds if desired. Serve and enjoy!
  5. To freeze individual slices: Follow the same procedure for freezing the loaf. It will take around 30-60 minutes to thaw the slices. Microwave for a 10-15 seconds to enjoy warm if desired, and enjoy!
  6. How long will it keep? It’ll keep for 3-4 days. Wrap the loaf or slices in cling wrap and store in a sealed airtight container in a cool dry area for 3-4 days, or in the fridge for up to 1 week.

Shop the Recipe


The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.