I love how easy this bread is to make with a bread machine. There’s no kneading or complicated steps—just add the ingredients and let the machine handle the rest. The pumpkin adds natural moisture and richness, while the pecans give it a satisfying texture. It’s a fuss-free way to enjoy homemade bread that tastes like a slice of autumn comfort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For a 1 ½-pound loaf
Whole milk ½ cup Pumpkin, canned ½ cup Egg, beaten 1 large Unsalted butter 2 tablespoons Bread flour 3 cups Brown sugar, packed 3 tablespoons Salt ¾ teaspoon Pumpkin Pie Spice ½ teaspoon Ground cinnamon 1/8 teaspoon Active dry yeast OR Bread machine yeast 1 teaspoon Pecans, chopped ½ cup
For a 2-pound loaf
Whole milk 2/3 cup Pumpkin, canned 2/3 cup Egg, beaten 1 large Unsalted butter 3 tablespoons Bread flour 4 cups Brown sugar, packed ¼ cup Salt 1 teaspoon Pumpkin Pie Spice ¾ teaspoon Ground cinnamon ¼ teaspoon Active dry yeast OR Bread machine yeast 1 ¼ teaspoons Pecans, chopped ¾ cup
Directions
I start by making sure all ingredients are at room temperature. I measure everything accurately—especially the flour, which I stir first, then spoon into a measuring cup and level off.
I place the kneading blade in the bread machine pan.
Following my machine’s instructions, I add all the ingredients to the pan in the recommended order.
I select the BASIC white, LIGHT, bread cycle. For safety, I avoid using the delayed bake feature when making this bread.
After about 5 minutes of mixing, I open the machine to check the dough. It should form a soft ball around the kneading blade. If it’s too dry, I add ½ to 1 tablespoon of water at a time; if it’s too wet, I sprinkle in 1 tablespoon of flour until it reaches the perfect texture.
Once the cycle is complete, I remove the bread from the pan and let it cool on a wire rack before slicing.
Servings and Timing
Yield: 1 ½-pound loaf (12 slices) or 2-pound loaf (16 slices) Time: Varies by bread machine cycle; approximately 3 hours and 40 minutes for most standard settings
Variations
I like to use a spice cake mix flavor by adding a pinch of nutmeg or clove for more depth.
For a sweeter loaf, I mix in 2 tablespoons of maple syrup or honey.
To make it more indulgent, I fold in mini chocolate chips along with the pecans.
For a dairy-free version, I use almond milk and vegan butter.
Storage/Reheating
I store the cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, I lightly toast a slice or warm it in the microwave for about 10 seconds. It also freezes beautifully—wrapped tightly in plastic wrap and stored for up to 2 months.
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes, I sometimes use homemade pumpkin puree for a fresher flavor—just make sure it’s thick and not watery.
What setting should I use on my bread machine?
I use the BASIC white, LIGHT, bread cycle for the perfect texture and crust color.
Can I make this recipe without pecans?
Absolutely, I leave them out for a nut-free version or replace them with walnuts or sunflower seeds.
Why can’t I use the delayed bake feature?
Because the recipe includes perishable ingredients like milk and eggs, which shouldn’t sit unrefrigerated for long periods.
How do I know if my dough consistency is right?
It should form a soft, slightly tacky ball. I adjust with small amounts of water or flour as needed.
Can I add raisins or cranberries?
Yes, I love adding ¼ cup of dried fruit for a sweet, chewy contrast.
What’s the best way to slice the bread?
I let it cool completely, then use a serrated knife to cut even slices without squishing the loaf.
Can I use all-purpose flour instead of bread flour?
I can, but the texture won’t be as chewy and structured—bread flour gives better results.
How do I make the crust darker or lighter?
Most bread machines allow me to adjust crust color—select “Light” for a soft crust or “Medium” for a bit more color.
Is this bread sweet or savory?
It’s lightly sweet, with warm pumpkin spice notes and a nutty crunch that makes it great for breakfast or snacking.
Conclusion
I find this Bread Machine Pumpkin Pecan Bread to be one of the easiest and most satisfying loaves to make. The bread is soft, subtly sweet, and rich with pumpkin flavor, while the pecans add a lovely crunch. I love how the bread machine takes care of all the work, leaving me with a perfect loaf every time—ideal for cozy mornings, holiday tables, or simply enjoying a taste of fall any time of the year.
A soft, fragrant loaf made effortlessly in the bread machine, this Pumpkin Pecan Bread captures the cozy flavors of fall with pumpkin puree, warm spices, and crunchy pecans. Perfect for breakfast, brunch, or an autumn snack, it’s an easy homemade bread that feels like a seasonal treat.
Ingredients
For a 1½-pound loaf:
½ cup Whole milk
½ cup Canned pumpkin
1 large Egg, beaten
2 tablespoons Unsalted butter
3 cups Bread flour
3 tablespoons Brown sugar, packed
¾ teaspoon Salt
½ teaspoon Pumpkin Pie Spice
⅛ teaspoon Ground cinnamon
1 teaspoon Active dry yeast or Bread machine yeast
½ cup Pecans, chopped
For a 2-pound loaf:
⅔ cup Whole milk
⅔ cup Canned pumpkin
1 large Egg, beaten
3 tablespoons Unsalted butter
4 cups Bread flour
¼ cup Brown sugar, packed
1 teaspoon Salt
¾ teaspoon Pumpkin Pie Spice
¼ teaspoon Ground cinnamon
1¼ teaspoons Active dry yeast or Bread machine yeast
¾ cup Pecans, chopped
Instructions
Ensure all ingredients are at room temperature. Measure ingredients accurately, especially flour—stir before measuring, spoon into the cup, and level off.
Place the kneading blade in the bread machine pan.
Following your machine’s recommended order, add all ingredients to the pan.
Select the BASIC white, LIGHT, bread cycle. Do not use the delayed bake setting due to the milk and eggs.
After about 5 minutes of mixing, open the machine and check the dough. It should form a soft, slightly tacky ball around the kneading blade. Adjust with ½–1 tablespoon water or flour if needed.
Allow the bread machine to complete the full cycle, including kneading, rising, and baking.
When done, remove the bread from the pan and cool on a wire rack before slicing.
Notes
Add a pinch of nutmeg or clove for deeper spice flavor.
Mix in 2 tablespoons maple syrup or honey for a sweeter loaf.
Fold in mini chocolate chips for an indulgent twist.
Use almond milk and vegan butter for a dairy-free version.
Add raisins or cranberries for extra sweetness and texture.
Store cooled bread in an airtight container for up to 3 days or freeze for up to 2 months.
