The Pecan Streusel Pumpkin Bread Recipe is an absolute celebration of fall flavors and cozy textures that feels like a warm hug from the oven. With its moist pumpkin-infused crumb and a perfectly crunchy cinnamon-pecan streusel topping, this bread makes for a delightful treat that’s equally wonderful as a breakfast centerpiece or an afternoon snack. Each bite delivers that classic autumn spice blend alongside the nutty crunch that pecans bring, making it a must-bake recipe that fills your kitchen with seasonal magic and your heart with comfort.
Ingredients You’ll Need
This Pecan Streusel Pumpkin Bread Recipe uses a handful of simple, pantry-friendly ingredients that come together beautifully to create a moist, flavorful bread with a crunchy topping. Each ingredient has its role—whether it’s enriching the flavor, ensuring the right texture, or adding that irresistible autumn color.
- Flour for Streusel: 2/3 cup provides the structure for the crunchy topping that crowns the bread.
- Brown Sugar: 1/4 cup adds deep caramel notes to the streusel, balancing the spice beautifully.
- Ground Cinnamon: 1 teaspoon infuses warmth and that classic autumn spice scent into the topping.
- Chopped Pecans: 1/4 cup adds a buttery crunch; walnuts or skipping nuts are fine too.
- Cold Butter: 1/4 cup diced works perfectly to create a crumbly, buttery streusel.
- All-Purpose Flour: 2 1/4 cups form the main structure of the pumpkin bread’s tender crumb.
- Pumpkin Pie Spice: 1 tablespoon blends cinnamon, nutmeg, and cloves for that signature pumpkin flavor.
- Baking Powder: 2 teaspoons help the bread rise and stay light.
- Salt: 1/2 teaspoon enhances all the ingredients, balancing sweetness and spice.
- Large Eggs: 2 provide structure and richness to the batter.
- Granulated Sugar: 1 1/2 cups sweetens the bread just right for a truly delightful balance.
- Pure Pumpkin Purée: 1 (15-oz) can, the star ingredient that brings moistness and that gorgeous color.
- Melted Butter or Oil: 1/2 cup adds moisture and that luscious crumb texture.
How to Make Pecan Streusel Pumpkin Bread Recipe
Step 1: Prep Everything
Start by preheating your oven to 350°F and gathering all your ingredients. This little step is the secret to an easy, joyful cooking experience! If you don’t have brown sugar for the streusel, no worries—granulated sugar works just fine. And if pumpkin pie spice isn’t at hand, just use cinnamon; the bread will still taste wonderful and fragrant.
Step 2: Prepare the Pecan Streusel
In a medium bowl, combine the flour, brown sugar, cinnamon, and pecans or walnuts if you prefer. Then add the cold butter, crumbling it with your fingertips or a fork until it looks like damp sand peppered with little clumps. This step is pure bliss because it gives you that perfect bakery-style crunch atop the bread. Once done, pop the streusel into the fridge—it needs to be chilled to hold its shape during baking.
Step 3: Get Your Pans Ready
Grease and line two 8×4-inch loaf pans; using smaller pans gives a beautifully tall loaf that’s all kinds of irresistible. If you only have one pan, just halve the recipe, or be prepared for a gooey center if you bake the full batch in one pan. Trust me, this little detail makes all the difference for a perfect bake.
Step 4: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt. The smell at this stage is already a little preview of the delicious bread you’ll soon enjoy—earthy and warmly spiced.
Step 5: Whisk the Wet Ingredients
In another bowl or a large measuring jug, whisk the eggs, granulated sugar, pumpkin purée, and melted butter or oil together. If you’re using melted butter, make sure it’s cooled so you don’t scramble the eggs. This creamy mixture is where the magic of moist, tender pumpkin bread begins.
Step 6: Combine Wet and Dry
Pour the wet ingredients into the bowl with dry ingredients and gently fold everything together with a spatula or wooden spoon. Stop folding as soon as you no longer see dry flour—overmixing causes a tough texture, and we definitely want to avoid that. A few small lumps in the batter are perfectly fine and even ideal!
Step 7: Assemble and Bake
Divide your batter evenly between the two loaf pans and sprinkle the chilled streusel generously across the tops, right to the corners. This topping will bake into a crispy, nutty crown you’ll be dreaming about. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the crust is golden brown. Your kitchen will be filled with the best fall vibes imaginable.
Step 8: Cool and Enjoy
Once baked, allow the loaves to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps the bread finish setting and ensures those slices hold together beautifully when you cut into them.
How to Serve Pecan Streusel Pumpkin Bread Recipe
Garnishes
To elevate your Pecan Streusel Pumpkin Bread Recipe when serving, consider a light dusting of powdered sugar or a gentle drizzle of maple glaze. These simple touches add a touch of sweetness and visual appeal that make the bread look as fantastic as it tastes. Fresh whipped cream or a smear of softened butter on a warm slice is just dreamy too.
Side Dishes
This pumpkin bread pairs wonderfully with a hot cup of coffee, spiced chai, or creamy latte for a perfect morning pick-me-up. For a brunch spread, pair with crisp bacon, fresh fruit, or a chilled yogurt parfait to balance the richness of the bread.
Creative Ways to Present
Slice the bread into thick, inviting pieces and arrange on a rustic wooden board surrounded by whole pecans and cinnamon sticks for that cozy harvest look. You can also cut it into cubes and serve it alongside vanilla ice cream or pumpkin butter as a decadent autumn dessert. Wrapping individual slices in parchment tied with twine makes a thoughtful homemade gift for friends and family too!
Make Ahead and Storage
Storing Leftovers
This Pecan Streusel Pumpkin Bread Recipe keeps perfectly at room temperature for about 2 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer freshness, keep it refrigerated for up to a week, where the bread retains moisture but might firm up just a bit.
Freezing
If you want to enjoy this pumpkin loaf later, it freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap and then place them in a freezer-safe bag. They will keep up to 3 months without losing flavor or texture.
Reheating
To bring your frozen or refrigerated loaf back to life, simply warm slices in a toaster oven or regular oven at 300°F for 10 to 15 minutes until just heated through. Microwaving works too but be careful not to overdo it or the bread can become gummy. A little warmth brings out all the incredible cinnamon and pumpkin spice aroma again.
FAQs
Can I use walnuts instead of pecans in the streusel?
Absolutely! Walnuts are a fantastic substitute for pecans and add their own lovely earthy crunch to the streusel. If you’d rather skip nuts altogether, the streusel will still be tasty and crisp without them.
Is it possible to make this bread vegan?
You can swap the eggs with flax eggs or a commercial egg replacer and use oil instead of butter to make this loaf vegan-friendly. Keep in mind that the texture might vary slightly, but the flavors will remain delightfully autumnal.
Why is it important not to overmix the batter?
Overmixing develops gluten, which makes the bread tough and dense rather than soft and tender. Folding gently until just combined helps maintain a moist, fluffy crumb perfect for pumpkin bread.
Can I bake this in a different pan size?
You can use a 9×5-inch loaf pan if that’s what you have on hand; just be aware the loaf will be shorter and denser. If using just one pan, consider halving the recipe to ensure the center bakes properly and isn’t gooey.
How do I know when the pumpkin bread is done?
A toothpick or skewer inserted in the center should come out clean or with just a few moist crumbs attached. The top should be golden and the streusel crisp. If it’s still wet or doughy, give it a few more minutes in the oven.
Final Thoughts
This Pecan Streusel Pumpkin Bread Recipe is one of those cozy, comforting bakes that feels like a little celebration of everything wonderful about autumn. It’s straightforward to make, with simple ingredients bringing incredible flavor and texture together in a way that always feels special. Whether you’re baking for family, friends, or just yourself, I can’t recommend this pumpkin bread enough—it’s truly a slice of seasonal joy worth savoring.
Print
Pecan Streusel Pumpkin Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 slices (2 loaves)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Streusel Pumpkin Bread is a perfectly spiced, moist loaf topped with a crunchy pecan streusel, ideal for cozy fall baking. The bread combines warm pumpkin pie spices with a tender crumb, complemented by a nutty, buttery topping that gives every slice a delightful texture contrast.
Ingredients
Streusel Topping
- 2/3 cup flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans (or walnuts, or skip)
- 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-oz) can pure pumpkin purée
- 1/2 cup melted butter or oil
Instructions
- Prep: Preheat your oven to 350°F (175°C). Prepare your ingredients before starting. If you don’t have brown sugar for the streusel, granulated sugar works fine; likewise, if you lack pumpkin pie spice, substituting with all cinnamon will still yield great flavor.
- Make the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and chopped pecans. Add the cold diced butter and use your fingertips or a fork to crumble it into the dry mixture until it resembles damp sand with small clumps and no dry flour remains. Chill this mixture in the refrigerator while you prepare the batter; chilling helps the streusel hold its shape during baking for a perfect crunch.
- Prep your pans: Grease and line two 8×4-inch loaf pans (or 9×5-inch pans, both work, but smaller pans produce a taller loaf). This recipe yields two loaves. Baking in one pan may result in a gooey center; if you only have one pan, consider halving the recipe.
- Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt. Setting this aside for a moment helps develop the aroma of the spices.
- Mix the wet ingredients: In a separate large bowl or measuring jug, whisk together the eggs, granulated sugar, pumpkin purée, and melted butter or oil. If using melted butter, ensure it has cooled slightly to avoid cooking the eggs.
- Make the batter: Pour the wet ingredients into the dry mixture and gently fold together using a spatula or wooden spoon. Mix just until no dry flour remains; some lumps are fine. Overmixing leads to a dense, chewy texture instead of a soft bread.
- Assemble and bake: Divide the batter evenly into the prepared pans. Sprinkle the chilled streusel evenly over the tops, covering corners fully. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean and the tops turn golden and crisp. Your kitchen will fill with the cozy aroma of cinnamon and pumpkin.
- Cool: Allow the breads to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- You can substitute walnuts for pecans or leave out nuts entirely if preferred.
- If you don’t have brown sugar for the streusel, granulated sugar works as a substitute.
- Use all cinnamon if you don’t have pumpkin pie spice for a similar warm flavor.
- Ensure melted butter is cooled before mixing with eggs to prevent curdling.
- This recipe makes two loaves; halving is recommended if using only one loaf pan.
- Overmixing the batter will make the bread dense and chewy rather than soft and tender.
