Pecan Topped Pumpkin Bread
Indulge in the cozy flavors of fall with this Pecan Topped Pumpkin Bread—a moist, spiced loaf that combines velvety pumpkin puree with warm cinnamon and nutmeg, crowned with a buttery pecan streusel topping. This easy-to-make recipe is perfect for pumpkin lovers, offering a delightful contrast of tender crumb and crunchy sweetness in every bite. Ready in just over an hour, it’s a crowd-pleasing dessert or snack that pairs beautifully with a cup of coffee or tea. Whether you’re baking for a holiday gathering or simply craving a seasonal treat, this pecan pumpkin bread is sure to become a favorite. Tag it under "pumpkin bread recipe," "fall baking," and "pecan streusel topping" for ultimate autumn indulgence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 teaspoons Baking soda
- 1 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cups Canned pumpkin puree
- 0.5 cups Vegetable oil
- 0.25 cups Milk
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 1 cups Chopped pecans
- 4 tablespoons Unsalted butter (cold and cubed)
- 0.25 cups All-purpose flour (for topping)
- 0.25 cups Brown sugar (for topping)
- 0.5 teaspoons Ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
In a medium-sized bowl, combine the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix.
Pour the pumpkin bread batter evenly into the prepared loaf pan.
To make the pecan topping, combine the chopped pecans, cold cubed butter, flour, brown sugar, and cinnamon in a small bowl. Use your fingers or a pastry cutter to mix until the texture resembles coarse crumbs.
Sprinkle the pecan topping evenly over the pumpkin bread batter.
Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Slice and serve the pecan-topped pumpkin bread. Enjoy with your favorite hot beverage or as a sweet treat!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 377 mg | 16% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 61.8 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
