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Pumpkin Pecan Coffee Cake Loaf Tasty Fall Delight

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- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg For the dry ingredients, I combine all-purpose flour with whole wheat flour. The all-purpose flour gives a light texture, while the whole wheat flour adds a nutty flavor. I add baking powder and baking soda to help the loaf rise. A pinch of salt enhances the flavors. The spices, cinnamon and nutmeg, bring warmth and a hint of sweetness. - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup buttermilk For the wet ingredients, I cream softened unsalted butter with brown sugar until fluffy. This step adds richness. Then, I add eggs one at a time, mixing well. Canned pumpkin puree gives moisture and a fall flavor. A splash of vanilla adds sweetness. I finish with buttermilk, which makes the cake tender and moist. - 1/4 cup granulated sugar (for topping) - 1 tablespoon ground cinnamon (for topping) - 1/2 cup pecans, chopped For the topping, I mix granulated sugar and ground cinnamon. This blend creates a sweet crust on top of the loaf. I also fold in chopped pecans. They add a satisfying crunch and a buttery flavor that complements the pumpkin. This topping makes the loaf truly special and delicious. Start by preheating your oven to 350°F (175°C). Greasing a 9x5 inch loaf pan is key. I like to line the bottom with parchment paper. This helps with easy removal later on. Next, gather your dry ingredients. In a medium bowl, whisk together these items: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg Set this bowl aside for now. Now it’s time to make the batter. In a large mixing bowl, cream together: - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed Mix until it looks light and fluffy. This step adds air to the batter. Next, add the eggs one at a time. Make sure to mix well after each egg. Then, add in: - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract Mix until everything is smooth. Now, we’ll combine the dry ingredients with the wet mix. Start with the flour mix. Add it in thirds, alternating with: - 1/2 cup buttermilk Make sure to mix until just combined. Over-mixing can make the cake tough. Finally, gently fold in: - 1/2 cup chopped pecans This adds a lovely crunch. To assemble the loaf, pour half of the batter into the prepared loaf pan. Spread it evenly. In a small bowl, mix together: - 1/4 cup granulated sugar - 1 tablespoon ground cinnamon Sprinkle half of this sugar mix over the batter layer. Next, pour the remaining batter over the cinnamon-sugar layer. Top it with the rest of the sugar mix. Now, take a knife and swirl through the layers. This creates a beautiful marbled effect. Bake your loaf in the preheated oven for 50 to 60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready! To ensure even baking, always preheat your oven to 350°F (175°C) before you start. This step is key to getting a nice rise on your loaf. Position your loaf pan in the center of the oven. This helps heat circulate evenly. To test for doneness, insert a toothpick into the center of the loaf. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes and check again. Avoid over-mixing the batter. When you add flour, mix it just until you see no more dry spots. This keeps your cake light and fluffy. If you mix too much, your cake may become dense. Proper incorporation of ingredients is crucial. When adding eggs or pumpkin, make sure each ingredient is blended well before adding the next. This ensures a smooth batter and even flavor throughout. For an elegant look, slice the loaf and serve it on a rustic wooden board. Dust the top with powdered sugar for a bright touch. You can also add whole pecans and a sprinkle of cinnamon for extra flavor and visual appeal. To keep your Pumpkin Pecan Coffee Cake Loaf fresh, store it in an airtight container at room temperature. This helps maintain its moisture and flavor. If you want to enjoy it later, you can freeze slices for up to three months. Just wrap them well to prevent freezer burn. {{image_2}} You can get creative with your Pumpkin Pecan Coffee Cake Loaf. Here are some fun ideas: - Adding chocolate chips or dried fruit: Mix in a cup of chocolate chips for a sweet twist. Dried cranberries or raisins can also add a burst of flavor. - Using different nuts: While pecans are great, walnuts or almonds can change the taste. Feel free to experiment and find your favorite nut. You can easily adapt this recipe to fit different diets. - Gluten-free options: Use a gluten-free flour blend instead of all-purpose and whole wheat flour. This keeps the loaf moist and tasty. - Vegan adaptations: Replace the eggs with flaxseed meal or applesauce. Use vegan butter and non-dairy milk for a delicious vegan version. Make your Pumpkin Pecan Coffee Cake Loaf fit the season. - Using seasonal spices: Swap in ginger or allspice for a warm flavor. These spices can make your loaf feel even more festive. - Incorporating other fall flavors: Try adding apple or maple syrup for extra sweetness. These flavors pair well with pumpkin and pecans. To store your Pumpkin Pecan Coffee Cake Loaf at room temperature, wrap it tightly in plastic wrap. This keeps it fresh for up to three days. Place it in a cool, dry spot like your kitchen counter. Avoid direct sunlight, as it can dry out the loaf. For longer storage, consider freezing your coffee cake. First, let it cool completely. Then, wrap it in plastic wrap and aluminum foil. This double wrap helps prevent freezer burn. You can store it in the freezer for up to three months. When you’re ready to enjoy it, just thaw it in the fridge overnight. To warm up your loaf, use the oven for the best results. Preheat your oven to 350°F (175°C). Remove the loaf from its wrap and place it in the oven for about 10-15 minutes. This method keeps your cake moist and tasty. If you’re in a hurry, you can also use the microwave. Heat individual slices in 10-second bursts until warm. Enjoy every bite! You can check if your loaf is done by using a toothpick. Insert it into the center of the loaf. If it comes out clean, your cake is ready. If you see wet batter, bake it a little longer. You can also look for a golden-brown color on top. The edges should pull away slightly from the pan. These signs mean your loaf is baked perfectly. Yes, you can use fresh pumpkin. To make pumpkin puree, start with a sugar pumpkin. Cut it in half and remove the seeds. Then, roast the pumpkin halves cut-side down on a baking sheet at 350°F (175°C) for about 45 minutes. Once soft, scoop out the flesh and mash it until smooth. Let it cool before adding it to your batter. This fresh puree adds a nice flavor to your cake. If you don’t have buttermilk, don't worry! You can make a quick substitute. Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes. This gives you a sour milk that works like buttermilk. You can also use plain yogurt or sour cream mixed with a bit of water if you have that on hand. These options will keep your loaf moist and tasty. This blog post covered all the key parts of making a great Pumpkin Pecan Coffee Cake Loaf. We talked about essential ingredients, steps to create the batter, and tips for baking. You also learned about tasty variations and how to store your loaf for later. Remember, baking is both art and science. Embrace the process, try new twists, and enjoy the delicious results. With these tips, you can create a scrumptious treat that impresses everyone. Now, it’s time to get baking!

WANT TO SAVE THIS RECIPE?

Fall is here, and it’s time to indulge in cozy flavors! My Pumpkin Pecan Coffee Cake Loaf is a perfect blend of warm spices and nutty crunch. This delicious treat is simple to make and is sure to impress your family and friends. As you sip your coffee and take a slice, you’ll feel autumn’s cozy embrace. Ready to bake? Let’s dive into this tasty recipe!

Ingredients

Dry Ingredients

– 1 cup all-purpose flour

– 1 cup whole wheat flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

For the dry ingredients, I combine all-purpose flour with whole wheat flour. The all-purpose flour gives a light texture, while the whole wheat flour adds a nutty flavor. I add baking powder and baking soda to help the loaf rise. A pinch of salt enhances the flavors. The spices, cinnamon and nutmeg, bring warmth and a hint of sweetness.

Wet Ingredients

– 1/2 cup unsalted butter, softened

– 1 cup brown sugar, packed

– 2 large eggs

– 1 cup canned pumpkin puree

– 1 teaspoon vanilla extract

– 1/2 cup buttermilk

For the wet ingredients, I cream softened unsalted butter with brown sugar until fluffy. This step adds richness. Then, I add eggs one at a time, mixing well. Canned pumpkin puree gives moisture and a fall flavor. A splash of vanilla adds sweetness. I finish with buttermilk, which makes the cake tender and moist.

Toppings

– 1/4 cup granulated sugar (for topping)

– 1 tablespoon ground cinnamon (for topping)

– 1/2 cup pecans, chopped

For the topping, I mix granulated sugar and ground cinnamon. This blend creates a sweet crust on top of the loaf. I also fold in chopped pecans. They add a satisfying crunch and a buttery flavor that complements the pumpkin. This topping makes the loaf truly special and delicious.

Step-by-Step Instructions

Preparation Steps

Start by preheating your oven to 350°F (175°C). Greasing a 9×5 inch loaf pan is key. I like to line the bottom with parchment paper. This helps with easy removal later on.

Next, gather your dry ingredients. In a medium bowl, whisk together these items:

– 1 cup all-purpose flour

– 1 cup whole wheat flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

Set this bowl aside for now.

Creating the Batter

Now it’s time to make the batter. In a large mixing bowl, cream together:

– 1/2 cup unsalted butter, softened

– 1 cup brown sugar, packed

Mix until it looks light and fluffy. This step adds air to the batter.

Next, add the eggs one at a time. Make sure to mix well after each egg. Then, add in:

– 1 cup canned pumpkin puree

– 1 teaspoon vanilla extract

Mix until everything is smooth.

Now, we’ll combine the dry ingredients with the wet mix. Start with the flour mix. Add it in thirds, alternating with:

– 1/2 cup buttermilk

Make sure to mix until just combined. Over-mixing can make the cake tough.

Finally, gently fold in:

– 1/2 cup chopped pecans

This adds a lovely crunch.

Assembling the Loaf

To assemble the loaf, pour half of the batter into the prepared loaf pan. Spread it evenly. In a small bowl, mix together:

– 1/4 cup granulated sugar

– 1 tablespoon ground cinnamon

Sprinkle half of this sugar mix over the batter layer.

Next, pour the remaining batter over the cinnamon-sugar layer. Top it with the rest of the sugar mix.

Now, take a knife and swirl through the layers. This creates a beautiful marbled effect.

Bake your loaf in the preheated oven for 50 to 60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready!

Tips & Tricks

Baking Tips

To ensure even baking, always preheat your oven to 350°F (175°C) before you start. This step is key to getting a nice rise on your loaf. Position your loaf pan in the center of the oven. This helps heat circulate evenly.

To test for doneness, insert a toothpick into the center of the loaf. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes and check again.

Mixing Tips

Avoid over-mixing the batter. When you add flour, mix it just until you see no more dry spots. This keeps your cake light and fluffy. If you mix too much, your cake may become dense.

Proper incorporation of ingredients is crucial. When adding eggs or pumpkin, make sure each ingredient is blended well before adding the next. This ensures a smooth batter and even flavor throughout.

Presentation Tips

For an elegant look, slice the loaf and serve it on a rustic wooden board. Dust the top with powdered sugar for a bright touch. You can also add whole pecans and a sprinkle of cinnamon for extra flavor and visual appeal.

To keep your Pumpkin Pecan Coffee Cake Loaf fresh, store it in an airtight container at room temperature. This helps maintain its moisture and flavor. If you want to enjoy it later, you can freeze slices for up to three months. Just wrap them well to prevent freezer burn.

Variations

Flavor Variations

You can get creative with your Pumpkin Pecan Coffee Cake Loaf. Here are some fun ideas:

– Adding chocolate chips or dried fruit: Mix in a cup of chocolate chips for a sweet twist. Dried cranberries or raisins can also add a burst of flavor.

– Using different nuts: While pecans are great, walnuts or almonds can change the taste. Feel free to experiment and find your favorite nut.

Dietary Adjustments

You can easily adapt this recipe to fit different diets.

– Gluten-free options: Use a gluten-free flour blend instead of all-purpose and whole wheat flour. This keeps the loaf moist and tasty.

– Vegan adaptations: Replace the eggs with flaxseed meal or applesauce. Use vegan butter and non-dairy milk for a delicious vegan version.

Seasonal Variations

Make your Pumpkin Pecan Coffee Cake Loaf fit the season.

– Using seasonal spices: Swap in ginger or allspice for a warm flavor. These spices can make your loaf feel even more festive.

– Incorporating other fall flavors: Try adding apple or maple syrup for extra sweetness. These flavors pair well with pumpkin and pecans.

Storage Info

Short-Term Storage

To store your Pumpkin Pecan Coffee Cake Loaf at room temperature, wrap it tightly in plastic wrap. This keeps it fresh for up to three days. Place it in a cool, dry spot like your kitchen counter. Avoid direct sunlight, as it can dry out the loaf.

Long-Term Storage

For longer storage, consider freezing your coffee cake. First, let it cool completely. Then, wrap it in plastic wrap and aluminum foil. This double wrap helps prevent freezer burn. You can store it in the freezer for up to three months. When you’re ready to enjoy it, just thaw it in the fridge overnight.

Reheating Tips

To warm up your loaf, use the oven for the best results. Preheat your oven to 350°F (175°C). Remove the loaf from its wrap and place it in the oven for about 10-15 minutes. This method keeps your cake moist and tasty. If you’re in a hurry, you can also use the microwave. Heat individual slices in 10-second bursts until warm. Enjoy every bite!

FAQs

How do I know when my Pumpkin Pecan Coffee Cake Loaf is done?

You can check if your loaf is done by using a toothpick. Insert it into the center of the loaf. If it comes out clean, your cake is ready. If you see wet batter, bake it a little longer. You can also look for a golden-brown color on top. The edges should pull away slightly from the pan. These signs mean your loaf is baked perfectly.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. To make pumpkin puree, start with a sugar pumpkin. Cut it in half and remove the seeds. Then, roast the pumpkin halves cut-side down on a baking sheet at 350°F (175°C) for about 45 minutes. Once soft, scoop out the flesh and mash it until smooth. Let it cool before adding it to your batter. This fresh puree adds a nice flavor to your cake.

What can I substitute for buttermilk?

If you don’t have buttermilk, don’t worry! You can make a quick substitute. Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes. This gives you a sour milk that works like buttermilk. You can also use plain yogurt or sour cream mixed with a bit of water if you have that on hand. These options will keep your loaf moist and tasty.

This blog post covered all the key parts of making a great Pumpkin Pecan Coffee Cake Loaf. We talked about essential ingredients, steps to create the batter, and tips for baking. You also learned about tasty variations and how to store your loaf for later.

Remember, baking is both art and science. Embrace the process, try new twists, and enjoy the delicious results. With these tips, you can create a scrumptious treat that impresses everyone. Now, it’s time to get baking!

- 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg For the dry ingredients, I combine all-purpose flour with whole wheat flour. The all-purpose flour gives a light texture, while the whole wheat flour adds a nutty flavor. I add baking powder and baking soda to help the loaf rise. A pinch of salt enhances the flavors. The spices, cinnamon and nutmeg, bring warmth and a hint of sweetness. - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 1/2 cup buttermilk For the wet ingredients, I cream softened unsalted butter with brown sugar until fluffy. This step adds richness. Then, I add eggs one at a time, mixing well. Canned pumpkin puree gives moisture and a fall flavor. A splash of vanilla adds sweetness. I finish with buttermilk, which makes the cake tender and moist. - 1/4 cup granulated sugar (for topping) - 1 tablespoon ground cinnamon (for topping) - 1/2 cup pecans, chopped For the topping, I mix granulated sugar and ground cinnamon. This blend creates a sweet crust on top of the loaf. I also fold in chopped pecans. They add a satisfying crunch and a buttery flavor that complements the pumpkin. This topping makes the loaf truly special and delicious. Start by preheating your oven to 350°F (175°C). Greasing a 9x5 inch loaf pan is key. I like to line the bottom with parchment paper. This helps with easy removal later on. Next, gather your dry ingredients. In a medium bowl, whisk together these items: - 1 cup all-purpose flour - 1 cup whole wheat flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg Set this bowl aside for now. Now it’s time to make the batter. In a large mixing bowl, cream together: - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed Mix until it looks light and fluffy. This step adds air to the batter. Next, add the eggs one at a time. Make sure to mix well after each egg. Then, add in: - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract Mix until everything is smooth. Now, we’ll combine the dry ingredients with the wet mix. Start with the flour mix. Add it in thirds, alternating with: - 1/2 cup buttermilk Make sure to mix until just combined. Over-mixing can make the cake tough. Finally, gently fold in: - 1/2 cup chopped pecans This adds a lovely crunch. To assemble the loaf, pour half of the batter into the prepared loaf pan. Spread it evenly. In a small bowl, mix together: - 1/4 cup granulated sugar - 1 tablespoon ground cinnamon Sprinkle half of this sugar mix over the batter layer. Next, pour the remaining batter over the cinnamon-sugar layer. Top it with the rest of the sugar mix. Now, take a knife and swirl through the layers. This creates a beautiful marbled effect. Bake your loaf in the preheated oven for 50 to 60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready! To ensure even baking, always preheat your oven to 350°F (175°C) before you start. This step is key to getting a nice rise on your loaf. Position your loaf pan in the center of the oven. This helps heat circulate evenly. To test for doneness, insert a toothpick into the center of the loaf. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes and check again. Avoid over-mixing the batter. When you add flour, mix it just until you see no more dry spots. This keeps your cake light and fluffy. If you mix too much, your cake may become dense. Proper incorporation of ingredients is crucial. When adding eggs or pumpkin, make sure each ingredient is blended well before adding the next. This ensures a smooth batter and even flavor throughout. For an elegant look, slice the loaf and serve it on a rustic wooden board. Dust the top with powdered sugar for a bright touch. You can also add whole pecans and a sprinkle of cinnamon for extra flavor and visual appeal. To keep your Pumpkin Pecan Coffee Cake Loaf fresh, store it in an airtight container at room temperature. This helps maintain its moisture and flavor. If you want to enjoy it later, you can freeze slices for up to three months. Just wrap them well to prevent freezer burn. {{image_2}} You can get creative with your Pumpkin Pecan Coffee Cake Loaf. Here are some fun ideas: - Adding chocolate chips or dried fruit: Mix in a cup of chocolate chips for a sweet twist. Dried cranberries or raisins can also add a burst of flavor. - Using different nuts: While pecans are great, walnuts or almonds can change the taste. Feel free to experiment and find your favorite nut. You can easily adapt this recipe to fit different diets. - Gluten-free options: Use a gluten-free flour blend instead of all-purpose and whole wheat flour. This keeps the loaf moist and tasty. - Vegan adaptations: Replace the eggs with flaxseed meal or applesauce. Use vegan butter and non-dairy milk for a delicious vegan version. Make your Pumpkin Pecan Coffee Cake Loaf fit the season. - Using seasonal spices: Swap in ginger or allspice for a warm flavor. These spices can make your loaf feel even more festive. - Incorporating other fall flavors: Try adding apple or maple syrup for extra sweetness. These flavors pair well with pumpkin and pecans. To store your Pumpkin Pecan Coffee Cake Loaf at room temperature, wrap it tightly in plastic wrap. This keeps it fresh for up to three days. Place it in a cool, dry spot like your kitchen counter. Avoid direct sunlight, as it can dry out the loaf. For longer storage, consider freezing your coffee cake. First, let it cool completely. Then, wrap it in plastic wrap and aluminum foil. This double wrap helps prevent freezer burn. You can store it in the freezer for up to three months. When you’re ready to enjoy it, just thaw it in the fridge overnight. To warm up your loaf, use the oven for the best results. Preheat your oven to 350°F (175°C). Remove the loaf from its wrap and place it in the oven for about 10-15 minutes. This method keeps your cake moist and tasty. If you’re in a hurry, you can also use the microwave. Heat individual slices in 10-second bursts until warm. Enjoy every bite! You can check if your loaf is done by using a toothpick. Insert it into the center of the loaf. If it comes out clean, your cake is ready. If you see wet batter, bake it a little longer. You can also look for a golden-brown color on top. The edges should pull away slightly from the pan. These signs mean your loaf is baked perfectly. Yes, you can use fresh pumpkin. To make pumpkin puree, start with a sugar pumpkin. Cut it in half and remove the seeds. Then, roast the pumpkin halves cut-side down on a baking sheet at 350°F (175°C) for about 45 minutes. Once soft, scoop out the flesh and mash it until smooth. Let it cool before adding it to your batter. This fresh puree adds a nice flavor to your cake. If you don’t have buttermilk, don't worry! You can make a quick substitute. Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes. This gives you a sour milk that works like buttermilk. You can also use plain yogurt or sour cream mixed with a bit of water if you have that on hand. These options will keep your loaf moist and tasty. This blog post covered all the key parts of making a great Pumpkin Pecan Coffee Cake Loaf. We talked about essential ingredients, steps to create the batter, and tips for baking. You also learned about tasty variations and how to store your loaf for later. Remember, baking is both art and science. Embrace the process, try new twists, and enjoy the delicious results. With these tips, you can create a scrumptious treat that impresses everyone. Now, it’s time to get baking!

Pumpkin Pecan Coffee Cake Loaf

Indulge in the flavors of fall with this delightful Pumpkin Pecan Coffee Cake Loaf! Bursting with pumpkin goodness and crunchy pecans, this easy recipe is perfect for cozy mornings or afternoon treats. Follow our simple instructions to create a tender, spiced loaf that will have everyone asking for seconds. Click through to explore the full recipe and tips for a stunning presentation that’s sure to impress your guests!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup pecans, chopped

1/4 cup granulated sugar (for topping)

1 tablespoon ground cinnamon (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper for easy removal.

    In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.

      In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

        Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the pumpkin puree and vanilla extract until smooth.

          Alternate adding the dry flour mixture and buttermilk to the pumpkin mixture. Start with the flour (adding 1/3 at a time), mixing until just combined. Do not over-mix.

            Gently fold in the chopped pecans into the batter.

              Pour half of the batter into the prepared loaf pan and spread evenly. In a small bowl, mix together the granulated sugar and 1 tablespoon of ground cinnamon. Sprinkle half of this mixture over the first layer of batter.

                Pour the remaining batter over the cinnamon-sugar layer and top with the remaining cinnamon-sugar mixture.

                  Use a knife to swirl the layers slightly to create a marbled effect.

                    Bake in the preheated oven for 50-60 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.

                        Prep Time: 20 min | Total Time: 1 hr 15 min | Servings: 10 slices

                          - Presentation Tips: Slice the loaf and serve on a rustic wooden board. Dust the top with powdered sugar for an elegant touch, and garnish with some whole pecans and a sprinkle of cinnamon for added flavor and visual appeal.

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