Description
This Pecan Streusel Pumpkin Bread is a comforting fall favorite featuring moist pumpkin-spiced batter topped with a crunchy pecan streusel. Perfect for breakfast, snack, or dessert, this bread combines cozy cinnamon, pumpkin pie spice, and a flavorful pecan crunch in every bite. Made in two loaf pans for ideal texture, it bakes up golden and irresistible.
Ingredients
Scale
Streusel Topping
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans (or walnuts, or omit)
- 1/4 cup cold butter, diced
Bread Batter
- 2 1/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 (15-ounce) can pure pumpkin purée
- 1/2 cup melted butter or oil
Instructions
- Prep: Preheat the oven to 350°F (175°C). Prepare all ingredients by measuring and arranging them. If you don’t have brown sugar for the streusel, you can substitute with granulated sugar. Similarly, if pumpkin pie spice is unavailable, use cinnamon alone for a lovely flavor.
- Make the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and chopped pecans. Add the cold diced butter and crumble it into the dry ingredients using your fingertips or a fork until the mixture resembles damp sand with some small clumps. Refrigerate the streusel while preparing the batter to help it maintain its shape and achieve a bakery-style crunch after baking.
- Prep your pans: Grease and line two 8×4-inch loaf pans (9×5 inches also works, but smaller pans yield a taller loaf). This recipe makes two loaves; baking them separately ensures even cooking and avoids a gooey center. If limited to one pan, halve the recipe.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt. The fragrant spice mix will signal the fall flavors to come.
- Mix wet ingredients: In a separate large bowl or measuring jug, whisk together eggs, granulated sugar, pumpkin purée, and melted butter or oil. If using melted butter, allow it to cool slightly to prevent scrambling the eggs.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. It’s okay for the batter to be a bit lumpy; avoid overmixing to keep the bread tender and not dense.
- Assemble and bake: Divide the batter evenly between your prepared loaf pans. Evenly sprinkle the chilled streusel topping across the surface, covering all corners. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and crisp, filling your kitchen with fall aromas.
- Cool: Allow the loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Substitute walnuts for pecans or omit nuts entirely for a nut-free version.
- If you don’t have pumpkin pie spice, use 1 tablespoon cinnamon mixed with 1/2 teaspoon nutmeg and 1/4 teaspoon cloves.
- Do not overmix the batter to prevent dense, heavy bread.
- This recipe yields two loaves. If baking in one pan, halve the recipe to ensure proper doneness.
- Store leftover bread wrapped at room temperature for up to 3 days or freeze for longer storage.
