If you’re looking for the ultimate cozy treat to celebrate the flavors of autumn, look no further than this Pecan Streusel Pumpkin Bread Recipe. It’s a deliciously moist pumpkin bread crowned with a crunchy, buttery pecan streusel topping that sings with warmth and spice in every bite. Whether you’re enjoying it with your morning coffee or sharing it at a festive gathering, this bread feels like a warm hug from the season itself, bursting with that classic blend of pumpkin, cinnamon, and pecans that everyone raves about.
Ingredients You’ll Need
This Pecan Streusel Pumpkin Bread Recipe keeps things wonderfully simple while ensuring that each ingredient plays an essential role. The spices bring that soul-warming aroma, the pumpkin gives moistness and rich flavor, and the pecans add a delightful crunch that sets this bread apart from the rest.
- Flour for streusel (2/3 cup): Creates the perfect crumbly topping texture that contrasts beautifully with the soft bread.
- Brown sugar (1/4 cup): Adds caramel notes and deep sweetness to the streusel layer.
- Ground cinnamon (1 teaspoon): Infuses a warmly spiced scent and flavor that’s synonymous with fall baking.
- Chopped pecans (1/4 cup): Provides a satisfying nutty crunch; walnuts work too, or skip if preferred.
- Cold diced butter (1/4 cup): Ensures a tender streusel topping that crisps lightly when baked.
- All-purpose flour (2 1/4 cups): The foundation of the bread’s tender structure.
- Pumpkin pie spice (1 tablespoon): A carefully balanced blend of cinnamon, nutmeg, and cloves elevates the bread’s pumpkin flavor.
- Baking powder (2 teaspoons): Helps the loaf rise to the perfect, fluffy height.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
- Large eggs (2): Bind everything together and add richness.
- Granulated sugar (1 1/2 cups): Sweetens the bread with classic, clean sweetness that complements the pumpkin.
- Pure pumpkin purée (1 15-oz can): Moistens the bread and delivers that unmistakable pumpkin flavor.
- Melted butter or oil (1/2 cup): Adds richness and moisture to create an incredibly soft crumb.
How to Make Pecan Streusel Pumpkin Bread Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 350°F. Gather all your ingredients so everything is at the ready before you begin. If you don’t have brown sugar for the streusel, don’t worry — granulated sugar works just fine. And if pumpkin pie spice isn’t on hand, cinnamon alone will still bring that comforting fall flavor. Trust me, flexibility here doesn’t compromise this bread’s magic.
Step 2: Make the Streusel Topping
In a medium bowl, stir together the flour, brown sugar, cinnamon, and pecans. Add the cold diced butter and crumble it in using your fingertips or a fork until the mixture resembles damp sand with tiny clumps. This little bit of technique seals the deal on that irresistible streusel crunch. Pop the streusel in the refrigerator while you prepare the batter — chilling helps it hold shape and bake up crisp and beautiful.
Step 3: Prep Your Pans
Grease and line two 8×4-inch loaf pans, or 9×5-inch pans if that’s what you have. The smaller pans give you taller, more bakery-style loaves — my personal favorite. This recipe makes two loaves, so if you only have one pan, consider halving the recipe because a single, too-large loaf can stay gooey in the center.
Step 4: Combine Dry Ingredients
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Just stopping to breathe in that smell is worth it — warm spices fill the kitchen with inviting aroma.
Step 5: Mix Wet Ingredients
In another large bowl or measuring jug, whisk eggs, granulated sugar, pumpkin purée, and melted butter or oil. Tip: if you’re using melted butter, let it cool slightly first so it doesn’t scramble the eggs — this little step makes a big difference in texture.
Step 6: Make the Batter
Pour the wet ingredients into the dry and fold gently with a spatula or wooden spoon until the flour disappears. Don’t overdo it; a few lumps are perfectly fine because overmixing will toughen the bread. The tenderness you want comes from that perfect gentle folding.
Step 7: Assemble and Bake
Divide the batter evenly between the prepared pans. Generously sprinkle the chilled streusel over the tops right to the edges for that full coverage of crunchy goodness. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean and the tops are golden and crisp. Your kitchen will smell like every cozy fall memory you have.
Step 8: Cool Before Enjoying
Allow the loaves to cool in their pans for about 10 minutes before gently removing them to a wire rack. This gives the bread time to set so you get perfect slices without crumbling or sticking.
How to Serve Pecan Streusel Pumpkin Bread Recipe
Garnishes
This pumpkin bread is wonderful on its own, but why not dress it up a little? A light spread of softened butter or cream cheese adds richness and a silky counterbalance to the crunchy topping. For a touch of sweetness, drizzle a thin honey glaze or sprinkle with a dusting of powdered sugar before serving.
Side Dishes
Pair a slice with a steaming cup of chai tea or your morning coffee to elevate the cozy vibes. If serving as part of brunch, it complements fresh fruit, yogurt, or even a savory cheese platter beautifully by balancing sweet and spicy notes.
Creative Ways to Present
Want to take your Pecan Streusel Pumpkin Bread Recipe presentation to the next level? Serve it in thick wedges alongside whipped cinnamon butter or layer slices with mascarpone cheese and a drizzle of maple syrup for a quick pumpkin bread “dessert.” It’s also stunning served warm alongside caramel sauce for dipping, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap the loaves tightly in plastic wrap or foil and store at room temperature. The bread stays fresh and moist for up to three days, making it an excellent make-ahead option for busy mornings or unexpected guests.
Freezing
This pumpkin bread freezes incredibly well. Wrap individual slices or whole loaves tightly in plastic wrap and then foil to prevent freezer burn. They keep fresh for up to 3 months. When you want a slice of autumn on a whim, just thaw overnight in the fridge or at room temperature.
Reheating
To revive that freshly baked warmth, toast slices lightly or warm in a microwave for 15 to 20 seconds. The pecan streusel crisps back up beautifully and the spices will bloom all over again, making each bite taste like it just came from the oven.
FAQs
Can I substitute nuts in the streusel?
Absolutely! Pecans provide a classic flavor and crunch, but walnuts or even chopped almonds work well. If you have a nut allergy or want a nut-free version, you can leave them out entirely and still enjoy a delicious crisp topping made from the flour, sugar, and butter.
What if I don’t have pumpkin pie spice?
No worries! Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves, so if you don’t have it, simply use 1 tablespoon of cinnamon and a pinch of the other spices if available. It won’t change the loving fall vibes this bread gives off.
Can I use fresh pumpkin instead of canned purée?
Yes, you can! Just cook and blend fresh pumpkin flesh until smooth before measuring out 1 1/2 cups for the recipe. Make sure the fresh purée is not watery, as excess moisture can affect the texture of your bread.
Is this bread gluten-free friendly?
This Pecan Streusel Pumpkin Bread Recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can experiment with a gluten-free baking blend made to replace flour one-to-one for a great gluten-free version. Just be mindful that texture may vary slightly.
How can I tell when the bread is perfectly baked?
Look for golden brown tops and a toothpick inserted into the centers that comes out clean or with a few moist crumbs (not wet batter). Baking times can vary slightly by oven, so start checking at 40 minutes. The smell of spices and pumpkin filling your kitchen is usually a great sign you’re close!
Final Thoughts
This Pecan Streusel Pumpkin Bread Recipe is truly one of those joyful kitchen creations that brings people together and fills your home with the most inviting aromas imaginable. It’s easy to make, wonderfully flavorful, and perfect for sharing or savoring all to yourself. Give it a try soon — I promise it’ll become a beloved favorite in your fall baking repertoire!
Print
Pecan Streusel Pumpkin Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 slices (2 loaves)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Streusel Pumpkin Bread combines moist pumpkin-flavored bread with a crunchy, cinnamon-spiced pecan streusel topping. Perfect for fall, the bread is rich with pumpkin pie spice and topped with a buttery, nutty streusel for a perfect balance of soft and crisp textures.
Ingredients
Streusel Topping
- 2/3 cup 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
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-oz) can pure pumpkin purée
- 1/2 cup melted butter or oil
Instructions
- Prep: Preheat the oven to 350°F (175°C). Prepare all your ingredients to have them ready. If you don’t have brown sugar for the streusel, granulated sugar works fine, and if you lack pumpkin pie spice, cinnamon alone is a good alternative.
- Make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and chopped pecans or walnuts. Add the diced cold butter and crumble it in using your fingertips or a fork until the mixture resembles damp sand with little clumps and no dry flour remains. Chill the streusel in the refrigerator while you prepare the batter to help it hold shape and give a perfect crunch after baking.
- Prepare pans: Grease and line two 8×4 inch loaf pans or 9×5 inch pans. This recipe yields two loaves; baking in two pans ensures even cooking and avoids gooey centers. If using a single pan, halve the recipe.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt until well blended.
- Mix wet ingredients: In a separate large measuring jug or bowl, whisk the eggs, granulated sugar, pumpkin purée, and melted butter or oil together. Make sure melted butter is slightly cooled to avoid scrambling eggs.
- Make the batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon until no dry flour remains. A few lumps are fine, but avoid overmixing to prevent dense bread.
- Assemble and bake: Divide the batter evenly between the prepared pans. Evenly sprinkle the chilled streusel topping across both pans, making sure to reach all 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 brown and crisp.
- Cool: Allow the pumpkin breads to cool in the pans for 10 minutes before carefully removing them to a wire rack to cool completely. This prevents sogginess and helps the bread set.
Notes
- Substitute granulated sugar for brown sugar in streusel if needed.
- Use all cinnamon instead of pumpkin pie spice if unavailable.
- If only one loaf pan is available, halve the recipe to avoid undercooked centers.
- Chilling the streusel topping helps create a bakery-style crisp texture.
- Allow melted butter to cool slightly before mixing with eggs to prevent curdling.
- Do not overmix the batter to keep the bread tender and moist.
