1-Getting ready to bake Pumpkin Pecan Bread is straightforward and fun, starting with mixing the dry and wet ingredients separately. Begin by preheating your oven to 350°F (175°C) and greasing or lining your loaf pans with parchment paper. This sets the stage for even baking and easy removal.

2-In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon salt, and ¼ teaspoon cloves. This mix forms the base that gives the bread its structure and warm spice flavor. In another bowl, combine the wet ingredients: ½ cup vegetable oil, ¼ cup melted unsalted butter, ⅓ cup full-fat sour cream, 3 eggs at room temperature, 15-ounce can of pure pumpkin puree, ¾ cup brown sugar, ¾ cup white granulated sugar, and 2 teaspoons vanilla bean paste or extract until smooth and well blended.

3-Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing, which keeps the bread light and fluffy. Once combined, fold in the ¾ cup chopped pecans for that delightful crunch. Pour the batter into your prepared pans and bake for 50-60 minutes for large loaves or 30-35 minutes for mini ones, until a toothpick comes out clean. Let the bread cool in the pans for 10-15 minutes before moving to a wire rack, and it’s best enjoyed warm with a pat of butter.