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Easy Moist Pumpkin Bread Recipe With Pecans

A super moist pumpkin bread recipe made easy in a food processor. Whip up this pumpkin batter in minutes, pour into your favorite loaf pan and bake.  Simple.

A loaf of pumpkin bread sliced.

October through December seems to be the peak pumpkin bread eating season. It’s when the temperature starts dropping that I get gingerbread fairies dancing in my head and pumpkin pie spice on the brain.

I made pumpkin bread last week and decided that I should make this more often. It’s a scalable recipe where you can make several mini loaves or a couple of larger loafs using nine inch loaf pans. I made a large one for us and a few smaller ones for gifts. I bet this bread would look extra pretty in a bundt pan. Have you ever tried this?

Pumpkin bread is very versatile too. You may use all-purpose flour or a gluten free flour. Since you try to avoid developing gluten in the recipe anyways, gluten free flour is a natural change up from all purpose flour. You could probably even use whole wheat flour but I think it would be more dense. That could be a good thing though depending on your personal preference. If you do make this from whole flour, it would really amp up the nutrition in this so it might be worth a try. Purists will tell you to save the whole wheat for sandwich bread but I like to experiment with different flours, don’t you?

Besides flour, basic pumpkin bread batter includes eggs, oil, canned pumpkin or pumpkin puree, sugar, baking soda, baking powder, pumpkin pie spice and love. You can use white sugar like I did last time or switch it up with brown sugar. I added pecans to mine but wouldn’t it be wonderful to add chocolate chips too? Instead of oil you could use butter I suppose. I haven’t tried this but I do love me some butter though. If I try this, I will let you know.

One of the first times I made a sweet bread, it was in early Autumn, maybe September. I remember the temperatures dipped which was very welcomed after a hot Summer in North Carolina. My roommate pulled out her Better Homes and Gardens red and white checkered cookbook. Together we made banana bread.

My parents didn’t really cook and I never saw one made before. I was amazed at how easy it was to make. This super moist sweet bread was delicious and fresh and piping hot. I know now you aren’t suppose to cut a hot loaf of bread but seriously?! How can you not?  My roomie gifted me my own personal copy of BHG’s cookbook.  I will treasure that cookbook and all of the memories in that little yellow kitchen forever.

Ever since then I have used this recipe out of Better Homes and Gardens to make sweet bread. I just change out the one cup of smashed bananas for whatever fruit I am using and put the ingredients in a food processor instead of a mixing bowl.  I have used apples, apricots, pears and pumpkin. This is definitely one of my go-to recipes of all-time that I am sharing with you.

You can serve this sweet bread at breakfast with a pat of butter and some apple butter. This is also great with afternoon tea along side a cuppa Indian Chai Tea or with some Homemade 2 -minute Pumpkin Spiced Latte for an Autumn Fika.  For giggles, check out this article on Inspiring Coffee Quotes while enjoying your little snack.

To store this bread, place it in a plastic bag, squeeze all of the air out and keep on the kitchen counter for two days, the fridge for a week or the freezer for up to six months. If you wrap it in foil before placing in a freezer plastic bag, fewer ice crystals will form on the surface and you will have less ‘freezer burn’.


Food processor with flour and pumpkin.

Food processor with batter and pecans.

Food processor with batter.

Moist pumpkin bread batter in a bread pan.

Moist pumpkin bread slices.

Sliced pumpkin bread with butter.




If you make this, snap a pic and tag #FusionCraftiness on Instagram, I want to see:)

Happy Autumn friends, Bon Appetit!


A loaf of pumpkin bread sliced.

Easy Moist Pumpkin Bread Recipe

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 55 minutes
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes

A super moist pumpkin bread recipe made easy in a food processor. Whip up this pumpkin batter in minutes, pour into your favorite loaf pan and bake. Simple.


  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 Tbs pumpkin pie spice
  • 1/8 tsp salt
  • 1 egg
  • 1.5 cups pumpkin puree
  • 3/4 cup white sugar
  • 1/4 cup light flavored cooking oil
  • 1/2 cup chopped walnuts or pecans


  1. Preheat oven to 350F. Grease 8x4x2 loaf pan, set aside.
  2. In the bowl of a food processor, add flour, baking powder, baking soda, spice and 1/8 tsp salt. With the lid on, pulse a few times to mix the dry ingredients.
  3. Add egg, pumpkin, sugar, oil and process until a smooth batter forms. Add nuts and briefly pulse one more time to mix in the nuts.
  4. Pour batter into loaf pan. Bake in oven for 50-55 minutes or till a wooden toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan and continue to cool on rack.
  5. Enjoy!


  • This is my basic sweet bread recipe. I just replace any fruit that I have with the pumpkin.
  • You can make your own pumpkin spice with 4 parts cinnamon, 2 parts nutmeg, 1 part clove, one part ginger. You can add a little mace or cardamom for a spicy pop.

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Did you make this recipe?

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Kirsten/Comfortably Domestic

Wednesday 7th of November 2018

I like pumpkin bread all year long. Using a food processor to make the batter is such a timesaver. I really appreciate all of your ideas for tweaking the recipe.


Wednesday 7th of November 2018

Pumpkin bread is one of my favorite fall treats, especially with pecans! I love the suggestion to serve it with apple butter and a latte. If that doesn't say "fall" I don't know what does!


Thursday 8th of November 2018

We gobbled it all up, pun intended. I love Fall recipes, they are possibly my favorites. Enjoy Amanda!

Marisa Franca

Monday 5th of November 2018

What a great idea using the food processor to make the pumpkin bread. I've used the processor to knead yeast bread but never for quick breads. Thank you for the tip -- it's such a great idea!! I'm pinning.


Tuesday 6th of November 2018

Thanks Marisa, I never used my food processor before starting a blog and now I use it all of the time, mostly without even thinking about it. I guess I never knew why it was useful before.


Monday 5th of November 2018

This bread is SO moist! And hearty, too! Love how aromatic the pumpkin spice is. This is exactly what everyone should want to bake this time of year. It'll make the kitchen small amazing!


Monday 5th of November 2018

I want to bring this to every fall potluck! It sounds so easy and the flavors are perfect! I'd eat it with the chai for sure!

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