Description
This Pecan Streusel Pumpkin Bread is a moist and flavorful fall favorite, perfectly spiced with pumpkin pie spice and topped with a crunchy pecan streusel. Ideal for breakfast, snacks, or dessert, this recipe yields two loaves that are tender on the inside with a delightful crumbly topping.
Ingredients
Scale
Streusel Topping
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans (or walnuts, or omit)
- 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-ounce) can pure pumpkin purée
- 1/2 cup melted butter (or oil), cooled
Instructions
- Prep: Preheat the oven to 350°F (175°C). Gather all ingredients. If brown sugar is unavailable for the streusel, granulated sugar can be used. If pumpkin pie spice is missing, substitute with cinnamon alone – the bread will still be delicious.
- Make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and nuts. Add cold diced butter and use your fingertips or a fork to crumble the mixture until it resembles damp sand with small clumps and no dry flour. Chill the mixture in the refrigerator to help it hold shape during baking and create a crispy topping.
- Prep the pans: Grease and line two 8×4-inch loaf pans (9×5-inch pans work as well, but the smaller pans produce taller loaves). This recipe makes two loaves. Using one pan will result in 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 wonderful aroma of spices.
- Mix wet ingredients: In a large measuring jug or bowl, whisk together eggs, granulated sugar, pumpkin purée, and cooled melted butter or oil. Ensure melted butter is cooled to prevent scrambling the eggs.
- Make the batter: Pour wet ingredients into the dry ingredients and gently fold using a spatula or wooden spoon until no dry flour remains. Some lumps are okay; avoid overmixing to prevent a dense, chewy texture.
- Assemble and bake: Divide the batter evenly between the two prepared loaf pans. Sprinkle the chilled streusel topping evenly over both batters, covering to the edges. Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean and the tops are golden brown and crisp.
- Cool: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- If you don’t have pecans, walnuts or no nuts can be used in the streusel topping.
- Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- Use oil instead of melted butter for a dairy-free option.
- The smaller loaf pans yield taller breads; adjust baking time slightly if using larger pans.
- Chilling the streusel before baking helps maintain texture and prevents it from melting into the batter.
