This Caramel Pecan Pumpkin Bread is my favorite pumpkin recipe. It is full of fall flavors like nutmeg, cinnamon, dark brown sugar, and of course, pumpkin. I added a caramel drizzle to the bread with some pecans and roasted pepitas to decorate the top of the loaf. This recipe is easy to make, and so much fun to eat. It is perfect for fall, snacks, picnics, or just because! You can also change the recipe to fit the likes and dislikes of your family. For example, omit the pecans and use chocolate chips instead! Drizzle the bread with chocolate instead of caramel, if you prefer. Also~my favorite way to eat this bread, is to spread a thin layer of softened cream cheese on a slice. It is the best! Keep reading down the page and you will find lots of delicious #PumpkinWeek recipes from fellow bloggers, and a printable recipe for my Caramel Pecan Pumpkin Bread! 
Caramel Pecan Pumpkin Bread
( printable recipe at end of page)
(makes 1 loaf)
3 1/2 cups Flour
2 teaspoons Baking Soda
Pinch of Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 cups Sugar
1/2 cup Dark Brown Sugar
1 cup Corn Syrup
4 Eggs
2/3 cup Water
2 cups Pumpkin
1 cup chopped Pecans
Caramels
Pecan Halves
Toasted Pepitas
Preheat oven to 350 degrees.
Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.
Remove from oven and cool completely.
Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.
Enjoy your Caramel Pecan Pumpkin Bread! Thanks so much for stopping by today! 
Here are today’s #PumpkinWeek recipes:
“Grown Up” Potter Pumpkin Juice from The Crumby Kitchen
Hot’N’Spicy Pumpkin Margarita from Culinary Adventures with Camilla
Pumpkin and Fish Stew from A Day in the Life on the Farm
Pumpkin Chili from Making Miracles
Pumpkin Crab Soup from Hardly A Goddess
Pumpkin Pasta from Caroline’s Cooking
Thai Pumpkin Curry from Palatable Pastime
Author: The Freshman Cook
- 3 1/2 cups Flour
- 2 teaspoons Baking Soda
- Pinch of Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 2 cups Sugar
- 1/2 cup Dark Brown Sugar
- 1 cup Corn Syrup
- 4 Eggs
- 2/3 cup Water
- 2 cups Pumpkin
- 1 cup chopped Pecans
- Caramels
- Pecan Halves
- Toasted Pepitas
- Preheat oven to 350 degrees.
- Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
- Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
- Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.
- Remove from oven and cool completely.
- Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.
