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
Scale
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.
