Description
Pecan Streusel Pumpkin Bread is a soft, moist, warmly spiced quick bread topped with a buttery cinnamon and pecan streusel. This easy fall baking recipe makes two loaves, perfect for breakfast, brunch, dessert, gifting, or freezing for later.
Ingredients
Scale
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 1/4 cup cold butter, diced
- 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 puree
- 1/2 cup melted butter or neutral vegetable oil
Instructions
- Preheat the oven to 350°F. Grease and line two 8×4-inch loaf pans. Two 9×5-inch loaf pans may also be used, although the finished loaves will be slightly flatter.
- Prepare the streusel by combining 2/3 cup flour, brown sugar, cinnamon, and chopped pecans in a medium bowl.
- Add the cold diced butter and work it into the dry ingredients with your fingertips or a fork until the mixture resembles damp crumbs with small clusters and no large areas of dry flour remain.
- Place the prepared pecan streusel in the refrigerator while you make the pumpkin bread batter. Keeping the streusel cold helps create a crisp, bakery-style topping.
- In a large bowl, whisk together 2 1/4 cups flour, pumpkin pie spice, baking powder, and salt.
- In a separate bowl, whisk the eggs, granulated sugar, pumpkin puree, and melted butter or oil until combined. If using melted butter, allow it to cool slightly before adding it to the eggs.
- Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon just until no visible streaks of dry flour remain. Do not overmix.
- Divide the pumpkin bread batter evenly between the two prepared loaf pans.
- Sprinkle the chilled pecan streusel evenly over both loaves, distributing the crumbs all the way to the edges.
- Bake for 40 to 45 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean without wet batter.
- Cool the loaves in their pans for about 10 minutes, then carefully remove them and transfer them to a wire rack to cool completely before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, because pie filling contains additional sugar and spices.
- Avoid overmixing the batter. Fold only until the wet and dry ingredients are combined to keep the pumpkin bread soft and tender.
- Keep the streusel chilled until you are ready to top the loaves. Cold butter helps produce distinct, crunchy streusel crumbs.
- This recipe is designed to make two loaves. Do not place the entire batch in one standard loaf pan because the center may remain undercooked.
- Walnuts may be substituted for pecans, or the nuts can be omitted for a nut-free cinnamon streusel.
- Dark brown sugar can replace light brown sugar for a deeper molasses flavor.
- Melted coconut oil or neutral vegetable oil can replace the melted butter in the pumpkin bread batter.
- If using homemade pumpkin puree, make sure it is thick. Remove excess moisture if the puree is watery.
- Store completely cooled bread tightly wrapped or in an airtight container at room temperature for 3 to 4 days. Refrigerate it if the kitchen is particularly warm.
- For longer storage, wrap cooled loaves or individual slices securely and freeze for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 287 kcal
- Sugar: 23 g
- Sodium: 109 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 28 mg