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Serve Caramel Pecan Pumpkin Bread

Caramel Pecan Pumpkin Bread

This Caramel Pecan Pumpkin Bread is packed with cozy fall flavors from pumpkin, cinnamon, nutmeg, and dark brown sugar. Chopped pecans add a little crunch, while a sweet caramel drizzle, toasted pepitas, and pecan halves make this loaf especially festive.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 390 kcal

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Whisk
  • Wire cooling rack
  • Small microwave-safe bowl

Ingredients
  

Pumpkin Bread

  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups granulated sugar
  • ½ cup packed dark brown sugar
  • 1 cup light corn syrup
  • 4 large eggs
  • ⅔ cup water
  • 2 cups pumpkin puree
  • 1 cup chopped pecans

Topping

  • ½ cup caramel baking chips or soft caramels melted
  • ¼ cup pecan halves
  • 2 tablespoons toasted pepitas

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • Whisk flour, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar in a large bowl.
    Whisk flour, baking soda, salt, cinnamon, nutmeg, granulated sugar, and brown sugar in a large bowl
  • Add corn syrup, eggs, water, and pumpkin. Mix just until the batter is evenly combined, then fold in the chopped pecans.
    Add corn syrup, eggs, water, and pumpkin. Mix just until the batter is evenly combined, then fold in the chopped pecans
  • Pour batter into the prepared loaf pan and smooth the top.
    Pour batter into the prepared loaf pan and smooth the top
  • Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
    Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs
  • Cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
  • Melt the caramel gently until smooth. Drizzle over the cooled bread and immediately decorate with pecan halves and toasted pepitas.
    Melt the caramel gently until smooth. Drizzle over the cooled
  • Let the caramel set before slicing.
    Caramel Pecan Pumpkin Bread

Notes

  • Pan size matters: A 9×5-inch loaf pan gives the batter enough room to bake evenly. If using a smaller pan, don't overfill it.
  • Check early: Pumpkin bread can vary in baking time depending on the pan and oven. Start checking around 45 minutes.
  • Don't overmix: Mix the batter only until the ingredients are incorporated for a tender loaf.
  • Caramel topping: Caramel baking chips are easiest to drizzle. If using soft caramels, melt them with 1–2 teaspoons of heavy cream.
  • Easy swaps: Replace the pecans with chocolate chips and use melted chocolate instead of caramel.
Keyword Caramel Pecan Pumpkin Bread