This molasses pumpkin bread with pecan nuts is soft, cozy, naturally eggless, and completely dairy free. It is a simple vegan pumpkin bread recipe with deep molasses flavor, tender pumpkin crumb, and a nutty pecan finish that makes every slice feel warm and satisfying.
If you love pumpkin loaf but want a version made without eggs or dairy, this recipe is a great choice for breakfast, dessert, or an afternoon snack. The pumpkin puree keeps the loaf moist, the molasses adds richness, and the pecans bring texture and flavor without making the recipe complicated.
The step-by-step guide below explains how to make this easy pumpkin quick bread from scratch. The method is straightforward: mix the dry ingredients, combine the wet ingredients, fold everything together, add pecans, and bake until the loaf is tender and fragrant.
Ingredients Used to Make Molasses Pumpkin Bread With Pecan Nuts
Some ingredients may include shopping links from the original recipe. They are included only to show the type of ingredient used, and most of these items can also be found in many grocery stores.
Pumpkin Bread Ingredients
- All-Purpose Flour – All-purpose flour gives this pumpkin bread its classic quick bread structure. This recipe has not been tested with whole wheat flour, oat flour, or gluten-free flour blends, so substitutions may change the texture.
- Pecan Flour – Pecan flour is made from finely ground pecans. It adds extra pecan flavor and helps create a tender loaf. If you do not have pecan flour, almond flour is listed as an option in the recipe card.
- Cornstarch – Cornstarch is optional, but it helps the loaf stay soft and tender. It can also help bind the batter, which is useful in eggless baking.
- Salt – A small amount of salt balances the sweetness and brings out the pumpkin, molasses, and pecan flavors.
- Baking Powder – Baking powder helps the loaf rise and gives it a lighter texture.
- Brown Sugar, or other sugar of choice – Brown sugar gives the bread a deeper flavor. Darker sugars work especially well with molasses and pumpkin. For a lower sugar option, the recipe suggests using a dark monk fruit sweetener.
- Pumpkin Puree – Canned pumpkin puree is used in this recipe. Fresh pumpkin has not been tested, so it may affect moisture and baking time.
- Light Olive Oil – Light olive oil has a mild flavor and helps keep the bread moist. Another neutral cooking oil can be used if preferred.
- Milk of Choice – Unsweetened almond milk keeps the recipe dairy free, but any milk that works for your diet can be used.
- Molasses – Molasses gives this pumpkin bread its signature rich, bold flavor and pairs beautifully with pecans.
Filling Ingredients (Optional)
- Chopped pecans
Topping Ingredients (Optional)
- Pecan halves
- Vegan caramel or dulce de leche for drizzling
You can also use other toppings for this pumpkin bread, such as frosting, glaze, powdered sugar, or caramel. Choose a topping that complements the warm flavor of pumpkin and molasses without overpowering the pecans.
Step by Step Guide
How to Make Molasses Pumpkin Bread With Pecan Nuts
STEP 1
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper so the bread is easier to remove after baking.
STEP 2
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, pecan flour, cornstarch, salt, baking powder, and brown sugar or your sweetener of choice.
STEP 3
In a separate bowl, stir together the pumpkin puree, molasses, light olive oil, and almond milk until smooth and fully combined.
STEP 4
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together. The batter will be thick, but if dry patches remain, add 1 to 2 tablespoons more almond milk.
Fold in the chopped pecans, mixing only until evenly distributed. Avoid overmixing so the loaf stays tender.
STEP 5
Pour the batter into the prepared loaf pan and spread it into an even layer.
STEP 6
Sprinkle pecan halves over the top of the batter for a simple, crunchy topping.
STEP 7
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
STEP 8
Slice and enjoy plain, or drizzle with vegan caramel or dulce de leche if desired.
What are some ways you can eat Pumpkin Bread?
- Serve it plain and warm for a simple breakfast or snack.
- Spread it with jam, vegan butter, almond butter frosting, or peanut butter chocolate frosting.
- Toast slices lightly in an air fryer, then drizzle with honey, maple syrup, caramel, or chocolate syrup.
- Dust the cooled loaf with powdered sugar or sugar-free powdered sugar. Use a sieve for an even finish.
- Pair it with coffee, tea, or a cold glass of almond milk.
More Frosting & Glaze Ideas for Pumpkin Bread
This molasses pumpkin bread is flavorful enough to enjoy on its own, but a topping can make it feel more like dessert. A light glaze, caramel drizzle, nut butter frosting, or simple dusting of powdered sugar can all work well with the pumpkin and pecan flavors.
How to Store Molasses Pumpkin Bread With Pecan Nuts
- Store leftover pumpkin bread covered at room temperature for up to 24 hours.
- For longer storage, place slices in an airtight container or freezer bag and refrigerate for 5 to 7 days.
- To freeze, wrap the loaf or individual slices well and freeze for up to 4 months.
- Let frozen slices thaw before serving, or warm them gently before eating.
What to Do with Leftover Pumpkin Puree – See Ideas HERE
Leftover pumpkin puree can be tricky because the remaining amount is often too small for a full recipe. Instead of throwing it away, use it in smaller pumpkin recipes that call for about ½ cup of pumpkin puree.
Final Tips
- Use the batter right away. Once the batter is mixed, bake it promptly. Letting it sit too long can affect the rise and texture.
- Do not overmix. Stir just until the dry ingredients are incorporated. Overmixing can make quick bread dense.
- Prevent over-browning. Check the loaf after about 40 minutes. If the top is browning too quickly, loosely cover it with aluminum foil while it finishes baking.
- Turn it into muffins. This batter can also be baked in a muffin pan. Reduce the baking time to about 30 to 40 minutes and check for doneness with a toothpick.
Molasses Pumpkin Bread With Pecan Nuts (No Eggs Or Dairy Required!)
All Purpose Veggies
Equipment
-
1 loaf pan, 7.75 x 3.75 inch or 8 x 4 inch
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup pecan flour or almond flour
- 1 Tbsp cornstarch optional
- ½ tsp salt
- 3 tsp baking powder
- ½ cup dark brown sugar or dark monk fruit sweetener for a lower sugar option
Wet Ingredients:
- 1 ½ cups pumpkin puree
- ⅓ cup molasses
- ½ cup light olive oil
- ¼ cup unsweetened almond milk
Add Ins:
- ¾ cup pecans chopped
Topping (Optional)
- ¼ cup pecan halves
- vegan caramel or dulce de leche
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
-
In a large bowl, whisk together the all-purpose flour, pecan flour, cornstarch, salt, baking powder, and brown sugar.
-
In a separate bowl, mix the pumpkin puree, molasses, light olive oil, and almond milk until smooth.
-
Add the wet ingredients to the dry ingredients and stir gently until combined. Do not overmix.
-
Fold in the chopped pecans.
-
Pour the batter into the prepared loaf pan and smooth the top.
-
Sprinkle pecan halves over the top, if using.
-
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
-
Slice and serve plain, or drizzle with vegan caramel or dulce de leche.
Notes
Nutrition
Carbohydrates: 33g
Protein: 6g
Fat: 14g
Fiber: 4g
Sugar: 7g