If there’s one cozy, crowd-pleasing treat that instantly captures the spirit of autumn, it has to be this Pecan Streusel Pumpkin Bread Recipe. Imagine tender, warmly spiced pumpkin bread baked to perfection with a golden, buttery pecan streusel topping that adds a satisfyingly crunchy contrast in every bite. It’s a delightful harmony of flavors and textures that welcomes the cooler months and fills your kitchen with the most heavenly aromas. Whether you’re sharing it as a breakfast treat or serving it alongside your favorite warm drink, this recipe is the ultimate way to celebrate pumpkin season with a touch of nutty, buttery magic.
Ingredients You’ll Need
The ingredients for this recipe are wonderfully simple yet thoughtfully chosen to create the perfect balance of moist bread and crumbly topping. Each element plays an essential role, from the warm spices that define autumn baking to the pecans that add a delightful crunch and the pumpkin purée that ensures moistness and rich flavor.
- 2/3 cup flour: The base for the streusel that creates a buttery crisp topping.
- 1/4 cup brown sugar: Adds a subtle caramel sweetness and depth to the streusel.
- 1 teaspoon ground cinnamon: Infuses warm, comforting spice to both crumb and bread.
- 1/4 cup chopped pecans: Adds a toasty crunch and nutty flavor, but you can swap for walnuts or skip if you prefer.
- 1/4 cup cold butter, diced: Essential for the streusel’s crumbly texture and rich taste.
- 2 1/4 cups all-purpose flour: Forms the structure of the pumpkin bread.
- 1 tablespoon pumpkin pie spice: A signature warming spice blend that makes this bread sing autumn.
- 2 teaspoons baking powder: Helps the bread rise to light, fluffy perfection.
- 1/2 teaspoon salt: Balances sweetness and enhances flavors.
- 2 large eggs: Bind the bread together while adding moisture.
- 1 1/2 cups granulated sugar: Sweetens the bread without overpowering the pumpkin notes.
- 1 (15-oz) can pure pumpkin purée: The star ingredient that gives the bread its iconic flavor and moist, tender crumb.
- 1/2 cup melted butter or oil: Adds richness and moisture; if using butter, let it cool before mixing.
How to Make Pecan Streusel Pumpkin Bread Recipe
Step 1: Preheat and Prepare
Set your oven to 350°F and gather all your ingredients ready to go. If you’re out of brown sugar for the streusel, don’t fret—granulated sugar will still do the trick. And if you’re missing pumpkin pie spice, simply use cinnamon instead for a deliciously warm flavor.
Step 2: Make the Streusel Topping
In a medium bowl, combine the flour, brown sugar, cinnamon, and chopped pecans. Add the cold, diced butter and crumble it using your fingertips (or a fork if you want to feel fancy) until the mixture resembles damp sand with little clumps and no dry flour visible. Pop the streusel in the fridge to chill while you prep the batter; this step helps the topping hold its shape and become perfectly crunchy during baking.
Step 3: Prep the Baking Pans
Grease and line two 8×4-inch loaf pans (or 9×5-inch if that’s what you have). This recipe yields two loaves — baking them separately ensures even cooking and avoids the dreaded gooey center you’d get from one big pan. If you only have one pan, cutting the recipe in half is your best friend here.
Step 4: Whisk Dry Ingredients
In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt. This blend of dry ingredients will make sure your pumpkin bread is flavorful and perfectly risen. Just take a moment here and enjoy that aromatic pumpkin spice scent filling your kitchen.
Step 5: Mix Wet Ingredients
In a separate large bowl or measuring jug, whisk the eggs, granulated sugar, pumpkin puree, and melted butter (or oil) together until smooth. If you’re using melted butter, make sure it has cooled slightly so it doesn’t cook your eggs—trust me, this little tip saves a kitchen disaster!
Step 6: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and fold gently with a spatula or wooden spoon. Mix just until no dry flour is visible—a few lumps are perfectly okay. Overmixing is the sneaky culprit that can turn a tender loaf into a dense, chewy brick.
Step 7: Assemble and Bake
Divide the batter evenly between the prepared pans. Sprinkle the chilled streusel topping generously over each loaf, extending to the edges for that ideal bakery-style crunch. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the tops turn a gorgeous golden brown. Your kitchen will smell like every lovely fall memory wrapped into one.
Step 8: Cool Before Slicing
Allow the loaves to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. This helps the bread set up for easier slicing without losing its tender crumb.
How to Serve Pecan Streusel Pumpkin Bread Recipe
Garnishes
While the pecan streusel topping is perfection on its own, consider adding a light dusting of powdered sugar or a drizzle of vanilla glaze for an extra touch of festivity. Fresh whipped cream or a spread of creamy butter also make delightful accompaniments that enhance the bread without overpowering the pumpkin flavor.
Side Dishes
This bread pairs beautifully with a hot cup of coffee, chai tea, or even a spiced latte to highlight the pumpkin spices. For brunch, serve alongside crisp bacon or a fresh fruit salad to balance the sweetness and bring a refreshing contrast to your table.
Creative Ways to Present
Slice the Pecan Streusel Pumpkin Bread Recipe thick and toast it lightly for a crunchy breakfast treat served with swirls of cinnamon butter. You can also cube leftover bread and bake it into pumpkin-infused croutons for salads or soups. Gift it wrapped in parchment with a pretty ribbon to share a slice of autumn joy with friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It retains moisture beautifully and keeps that streusel topping slightly crisp if not refrigerated.
Freezing
To enjoy the Pecan Streusel Pumpkin Bread Recipe later, freeze whole loaves or individual slices wrapped well in plastic wrap and foil. Frozen pumpkin bread stays fresh for up to 3 months and thaws quickly on the counter or in the fridge overnight.
Reheating
Warm slices gently in a toaster oven or microwave for 15-20 seconds before serving to revive that tender, fresh-baked texture and bring out the rich, comforting flavors.
FAQs
Can I substitute the pecans with other nuts?
Absolutely! Walnuts work wonderfully as a substitute, offering a similar texture and flavor. If you have nut allergies or prefer no nuts, you can simply skip them, and the streusel will still be deliciously crisp.
What if I don’t have pumpkin pie spice?
No worries at all. You can replace pumpkin pie spice with ground cinnamon and a pinch each of nutmeg and cloves if you have those spices on hand. Just cinnamon alone will still make the bread taste warm and inviting.
Is it possible to make this recipe gluten-free?
Yes, you can swap the all-purpose flour for a 1-to-1 gluten-free baking blend. Baking times may vary slightly, so keep an eye on the bread as it bakes to avoid overcooking.
Can I use fresh pumpkin instead of canned purée?
You can, but fresh pumpkin needs to be cooked and pureed first. Baking or steaming pumpkin chunks until tender and then pureeing them works well. Make sure to drain excess moisture to avoid a too-wet batter.
How do I know when the bread is fully baked?
Insert a toothpick or skewer into the center of the loaf; if it comes out clean or with just a few crumbs clinging, the bread is done. Also, the streusel topping should be golden and crisp to the touch.
Final Thoughts
This Pecan Streusel Pumpkin Bread Recipe is one of those baking treasures that feels like a warm hug with every slice. It’s easy to make, joyfully flavorful, and perfect for sharing moments with loved ones during the cozy months. Don’t wait for the perfect fall day—grab your ingredients, dive in, and treat yourself to this irresistible autumn classic today!
Print
Pecan Streusel Pumpkin Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings (2 loaves)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Streusel Pumpkin Bread is a deliciously moist and spiced quick bread topped with a crunchy pecan streusel. Perfect for autumn, it combines warm pumpkin pie spices with a buttery, nutty topping for a bakery-style treat you can make at home.
Ingredients
For the Streusel:
- 2/3 cup all-purpose 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
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 (cooled)
Instructions
- Prep: Preheat the oven to 350°F (175°C). Gather all ingredients. If you don’t have brown sugar for the streusel, granulated sugar works fine. Substitute all cinnamon for pumpkin pie spice if needed.
- Make the Streusel: In a medium bowl, mix the flour, brown sugar, cinnamon, and nuts. Add cold diced butter and crumble into the mixture with your fingertips or a fork until it looks like damp sand with little clumps and no dry flour is visible. Refrigerate while preparing batter to keep the streusel chilled and crunchy.
- Prep Pans: Grease and line two 8×4-inch loaf pans (or 9×5-inch pans). This recipe makes two loaves; halving is recommended if using one pan to avoid a gooey center.
- Combine Dry Ingredients: In a large bowl, whisk together flour, pumpkin pie spice, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl or jug, whisk the eggs, sugar, pumpkin purée, and melted butter or oil. Ensure melted butter is cooled slightly to prevent scrambling the eggs.
- Make the Batter: Gently fold the wet mixture into the dry ingredients using a spatula or wooden spoon. Mix just until there is no visible dry flour; a few lumps are fine. Avoid overmixing to prevent a tough texture.
- Assemble and Bake: Divide the batter evenly among the prepared loaf pans. Sprinkle the chilled streusel evenly across the top, reaching the edges. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and crisp.
- Cool: Let the bread cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute walnuts for pecans or omit nuts entirely for the streusel.
- Using cooled melted butter is important to prevent eggs from scrambling.
- Dividing the batter into two smaller pans ensures even cooking and a moist center.
- If you don’t have pumpkin pie spice, use all cinnamon for a similar flavor.
- Store bread in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
