Description

This Pecan Streusel Pumpkin Bread is a moist, spiced quick bread perfect for celebrating fall flavors. Featuring a tender pumpkin-infused batter topped with a crunchy cinnamon pecan streusel, this recipe yields two loaves ideal for sharing or savoring throughout the season. The bread combines warm pumpkin pie spices and buttery streusel for a comforting treat that’s easy to make and sure to impress.

Ingredients

Scale

For the Streusel:

2/3 cup 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

For the Pumpkin Bread:

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

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat the oven to 350°F (175°C). Gather all your ingredients and prepare your workspace. If you don’t have brown sugar for the streusel, granulated sugar can be used as a substitute. Likewise, if pumpkin pie spice is unavailable, cinnamon alone will still provide excellent 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 mixture until it resembles damp sand with small clumps and no dry flour remains. Place the streusel mixture in the refrigerator to chill while you prepare the batter; chilling helps it maintain a bakery-style crispness when baked.
Prep your pans: Grease and line two 8×4-inch loaf pans (or 9×5-inch pans if preferred). This recipe makes two loaves. Baking in two pans ensures even cooking and avoids a gooey center. If you only have one pan, halve the recipe to suit the pan size.
Combine the dry ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt. Set aside. The fragrance from the spices will start to evoke cozy fall aromas.
Mix the wet ingredients: In a separate bowl or large 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 prevent cooking the eggs prematurely.
Make the batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon until no dry flour pockets remain. A few lumps are fine; avoid overmixing to keep the bread tender and prevent it from becoming dense or chewy.
Assemble and bake: Divide the batter evenly between the prepared pans. Evenly sprinkle the chilled streusel topping over each loaf, covering all edges. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the tops turn golden and crisp. Your kitchen will be filled with the inviting scent of cinnamon and pumpkin as the bread bakes to perfection.
Cool: Let the loaves cool in the pans for 10 minutes to set. Then remove them onto a wire rack to cool completely before slicing and serving.

Notes

You can substitute pecans with walnuts or omit nuts completely in the streusel if preferred.
If you don’t have pumpkin pie spice, use cinnamon and a pinch of nutmeg or allspice for a similar flavor profile.
When melting butter for the batter, let it cool slightly before mixing to prevent scrambling the eggs.
Baking in two smaller loaf pans yields better texture than one large pan to avoid a gummy center.
Store the cooled pumpkin bread wrapped tightly at room temperature for up to 3 days, or freeze for longer storage.