Pecan Streusel Pumpkin Bread

Pecan Streusel Pumpkin Bread Recipe

Pecan streusel pumpkin bread combines the rich, spiced flavors of pumpkin with the buttery crunch of a pecan streusel topping. This moist and tender quick bread is perfect for fall mornings, cozy afternoons, or as a dessert. Whether enjoyed with a cup of coffee or served at a holiday gathering, this bread is sure to impress with its warm spices, soft texture, and irresistible topping.

Pecan Streusel Pumpkin Bread
Pecan Streusel Pumpkin Bread

Why You’ll Love Pecan Streusel Pumpkin Bread

Here’s what makes this recipe a winner:

  • Incredible texture: The bread is moist and tender, while the pecan streusel adds a delightful crunch.
  • Packed with flavor: Cinnamon, nutmeg, and cloves perfectly complement the pumpkin.
  • Easy to make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
  • Versatile: Serve it for breakfast, a snack, or dessert. It’s also a great gift for friends and family.
  • Make-ahead friendly: Stays fresh for days and freezes beautifully.

Ingredients

For the bread:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar (packed)
  • ½ cup vegetable oil or melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the streusel topping:

  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ¼ cup unsalted butter (cold, cubed)
  • ½ cup chopped pecans
  • ½ teaspoon ground cinnamon

How To Make Pecan Streusel Pumpkin Bread

How To Make Pecan Streusel Pumpkin Bread
How To Make Pecan Streusel Pumpkin Bread
  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. Combine the wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
  4. Mix the batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Make the streusel topping: In a separate bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
  6. Assemble the bread: Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter.
  7. Bake: Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the topping starts to brown too quickly, tent the loaf with foil halfway through baking.
  8. Cool and serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tips

  • Use pure pumpkin puree: Avoid pumpkin pie filling, as it contains added sugar and spices.
  • Keep the streusel cold: Cold butter helps create a crumbly, crunchy topping.
  • Don’t overmix: Overmixing can lead to dense bread. Mix just until the ingredients are combined.
  • Check doneness carefully: Insert a toothpick into the center of the loaf. If it comes out with a few moist crumbs, it’s ready.

How To Serve

  • Breakfast: Enjoy a slice with coffee or tea. Spread with cream cheese for extra indulgence.
  • Dessert: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Snack: Pack a slice in your lunchbox or enjoy it as an afternoon treat.
  • Gift: Wrap it in parchment paper and tie it with twine for a thoughtful homemade gift.

Nutritional Information (Per Serving)

  • Calories: 280
  • Protein: 4g
  • Carbohydrates: 38g
  • Fat: 12g
  • Fiber: 2g
  • Adjustments: Use whole wheat flour or reduce sugar for a healthier option.

Storage and Reheating Tips

  • Room temperature: Store the bread in an airtight container for up to 3 days.
  • Refrigeration: Extend freshness by refrigerating for up to a week. Wrap tightly to retain moisture.
  • Freezing: Wrap the loaf or individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Reheating: Warm slices in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.

Conclusion

Pecan streusel pumpkin bread is the perfect combination of soft, spiced bread and a crunchy, nutty topping. Whether you’re enjoying it with your morning coffee or sharing it with loved ones, it’s a recipe that will keep you coming back for more. Give it a try, and let me know how you liked it! For more seasonal treats, check out our cinnamon apple muffins or spiced carrot cake recipes.

FAQ Section

Can I use fresh pumpkin puree instead of canned?
Yes! Just make sure it’s well-drained to avoid excess moisture.

Can I skip the pecans?
Of course! You can substitute with walnuts or omit the nuts entirely.

What can I use instead of vegetable oil?
Melted butter, coconut oil, or applesauce work well as substitutes.

Enjoy baking and savoring this delightful pecan streusel pumpkin bread!

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