Description
This Pecan Streusel Pumpkin Bread is a deliciously moist and flavorful fall treat, featuring a tender pumpkin-spiced loaf topped with a crunchy pecan streusel. Perfect for breakfast, snacking, or dessert, it combines warm spices with the comforting texture of pumpkin and the rich crunch of buttery streusel. Baked to golden perfection, it fills your kitchen with the inviting scents of cinnamon and pumpkin spice.
Ingredients
Scale
For the Streusel Topping
- 2/3 cup flour
- 1/4 cup brown sugar (can substitute with granulated sugar)
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans (optional; can substitute with walnuts or omit)
- 1/4 cup cold butter, diced
For the Pumpkin Bread
- 2 1/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice (or substitute with cinnamon)
- 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 (if using butter, cooled)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Prepare all ingredients. If you lack brown sugar for the streusel, granulated sugar works fine. And if you don’t have pumpkin pie spice, use cinnamon alone—it’ll still be wonderful.
- Make the streusel: In a medium bowl, combine the flour, brown sugar, cinnamon, and chopped nuts. Add cold diced butter, then crumble with your fingertips or a fork until the mixture resembles damp sand with small clumps and no dry flour remains. Chill the streusel in the refrigerator while preparing the batter to maintain a crisp texture after baking.
- Prepare pans: Grease and line two 8×4-inch loaf pans (or 9×5-inch pans if preferred). Using two pans produces two loaves with better texture; baking in one pan can cause a gooey center. If only one pan is available, halve the recipe accordingly.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt. Set aside and enjoy the lovely aroma.
- Mix wet ingredients: In a large measuring jug or bowl, whisk together the eggs, granulated sugar, pumpkin purée, and melted butter or oil. Ensure melted butter is cooled slightly to prevent scrambling the eggs.
- Make the batter: Pour the wet mixture into the dry ingredients. Gently fold the two together with a spatula or wooden spoon until no dry flour remains; a few lumps are fine. Avoid overmixing to keep the bread soft and tender instead of dense.
- Assemble and bake: Evenly divide the batter between the two prepared pans. Sprinkle the chilled streusel evenly over the top, covering to the edges. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and crisp. The kitchen will be filled with delightful aromas of cinnamon and pumpkin.
- Cool: Allow the bread to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing and serving.
Notes
- For a nut-free version, omit the pecans or walnuts in the streusel topping.
- If you don’t have pumpkin pie spice, replace it with cinnamon or a mixture of cinnamon, nutmeg, and ginger.
- Use cooled melted butter to avoid curdling the eggs.
- Do not overmix the batter; it should be slightly lumpy for a tender crumb.
- The recipe yields two loaves; if using a single pan, halve the ingredient amounts and expect a different baking time.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
