There’s something truly special about baking Pumpkin Bread with Brown Sugar Pecan Topping. The moment the spicy-sweet aroma starts filling your kitchen, you know you’re about to enjoy a cozy treat that captures everything you love about fall. Each slice is tender and moist, bursting with warm spices and earthy pumpkin, and crowned with a crackly, nutty, brown sugar crust. This bread is perfect for breakfast, a comforting snack, or even dessert, and it’s guaranteed to win over pumpkin lovers and skeptics alike!
Ingredients You’ll Need
Every ingredient in this recipe is a little building block for flavor and texture, making it so much more than just another quick bread. Simple pantry staples combine to create a Pumpkin Bread with Brown Sugar Pecan Topping that surprises with richness, spice, and the perfect crunchy finish.
- All-Purpose Flour: The backbone of the loaf, providing structure without weighing it down.
- Baking Soda and Baking Powder: These leaveners ensure a soft, nicely risen bread every time.
- Salt: Just enough to sharpen all the other flavors, never to make it salty.
- Ground Cinnamon, Nutmeg, Cloves, Ginger: This classic spice blend gives the pumpkin bread its nostalgic autumn warmth.
- Eggs: They add richness, bind everything together, and help keep the crumb tender.
- Pumpkin Puree: The star ingredient for deep pumpkin flavor and utterly moist texture—be sure to use pure puree, not pie filling!
- Vegetable Oil: Adds wonderful moisture; swap in coconut oil for a light, tropical twist.
- Granulated Sugar & Light Brown Sugar: The duo sweetens the bread while brown sugar brings a hint of caramel flavor.
- Vanilla Extract: Enhances every other flavor, never skip this secret weapon.
- Whole Milk: Adds tenderness and just the right amount of richness to the crumb.
- Pecans (for topping): Chopped pecans lend a toasty, buttery crunch that makes the topping an absolute showstopper.
- Light Brown Sugar (for topping): Melts into a caramelized layer with a subtle molasses touch.
- All-Purpose Flour (for topping): Helps create a crumbly, irresistible crust over the bread.
- Melted Butter (for topping): Binds the topping and adds rich flavor.
- Ground Cinnamon (for topping): For that final touch of cozy spice right in the crunchy crown.
How to Make Pumpkin Bread with Brown Sugar Pecan Topping
Step 1: Preheat and Prepare
Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, making sure to coat all the corners and edges. By prepping your pan first, you’ll be ready to add the batter in a snap, and removal after baking will be a breeze.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Use a whisk or fork to blend everything thoroughly—this not only ensures even flavor but also a beautiful crumb in your finished Pumpkin Bread with Brown Sugar Pecan Topping.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs, pumpkin puree, vegetable oil, granulated sugar, light brown sugar, vanilla extract, and whole milk until smooth and fully incorporated. You want a unified, silky mixture that guarantees your loaf will be moist and flavorful in every single bite.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Don’t overmix—stopping when no streaks of flour remain is the secret to keeping the bread tender and light.
Step 5: Pour and Smooth the Batter
Transfer your batter to the prepared loaf pan, using a spatula to spread it evenly and smooth the top. This gives you a perfect foundation for the delicious, crunchy topping.
Step 6: Make the Brown Sugar Pecan Topping
In a small bowl, stir together the chopped pecans, light brown sugar, flour, melted butter, and ground cinnamon. You’ll wind up with a crumbly, golden mixture packed with buttery nuts and spicy sweetness—the signature touch for this Pumpkin Bread with Brown Sugar Pecan Topping.
Step 7: Top and Bake
Evenly sprinkle the topping over your batter, gently patting it down so it sticks. Bake for 55 to 65 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will smell heavenly and the topping will form a glistening, crunchy shell.
Step 8: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling completely. This short waiting period makes slicing much easier and lets all those fabulous flavors set up nicely.
How to Serve Pumpkin Bread with Brown Sugar Pecan Topping
Garnishes
Dress up each slice with an extra sprinkle of chopped pecans or a light dusting of powdered sugar for a charming, bakery-style finish. If you’re feeling indulgent, a dollop of whipped cream or a drizzle of warm caramel sauce can take this Pumpkin Bread with Brown Sugar Pecan Topping straight into dessert territory.
Side Dishes
Serve this bread alongside a steaming mug of coffee, chai latte, or even a glass of cold milk for ultimate comfort. If you love a sweet-savory combo, a little mascarpone or cream cheese on the side works wonders to balance the cozy spices and sweetness.
Creative Ways to Present
You can cut your Pumpkin Bread with Brown Sugar Pecan Topping into cubes and skewer them with fresh fruit for fall-inspired breakfast kabobs, or serve thick slices toasted with a swipe of maple or apple butter. For gatherings, arrange slices on a rustic wooden board with spiced nuts and seasonal fruit for an irresistible autumn snack platter.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Bread with Brown Sugar Pecan Topping tightly wrapped or in an airtight container at room temperature for up to three days. The flavors actually intensify, making each slice even more delicious the next day!
Freezing
Freeze individual slices or the entire loaf by wrapping well in plastic wrap and then aluminum foil. Stash the bread in a labeled, zip-top freezer bag, and it’ll keep its flavor and texture for up to three months—perfect for surprise guests or pumpkin cravings.
Reheating
To reheat, simply pop a slice in the microwave for 15–20 seconds or warm it in a low oven for a few minutes. The topping crisps up beautifully, and the bread tastes as just-baked as the day you made it.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is well-drained and similar in thickness to canned, so your Pumpkin Bread with Brown Sugar Pecan Topping turns out moist, not watery.
Do I have to use pecans in the topping?
Nope—you can swap in chopped walnuts or leave the nuts out for a nut-free version. The brown sugar crumble remains delicious, whichever nut you choose.
Can I make this recipe vegan?
Yes! Substitute the eggs with flaxseed eggs, use a plant-based milk like oat or almond, and swap the butter in the topping for vegan butter or even coconut oil.
What if I don’t have all those spices?
If you’re missing one or two spices, you can still make the bread. In a pinch, use pumpkin pie spice as a replacement—just use about two teaspoons in place of the individual spices for that rounded, cozy flavor.
How do I know when the bread is baked through?
Check for doneness starting at 55 minutes by inserting a toothpick into the center. If it comes out clean or with a few tiny crumbs, your Pumpkin Bread with Brown Sugar Pecan Topping is ready. If not, keep baking in 5-minute increments, checking each time.
Final Thoughts
If you love autumn flavors or just crave a homemade treat that’s easy yet impressive, you simply must try this Pumpkin Bread with Brown Sugar Pecan Topping. The aroma alone will bring you joy, but it’s the tender crumb and the crackly, sweet-spiced nut topping that’ll have you coming back for slice after slice. Gather your ingredients, get baking, and enjoy every bite of this fall favorite!
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Pumpkin Bread with Brown Sugar Pecan Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Bread with Brown Sugar Pecan Topping recipe is a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, and nutmeg with a sweet and crunchy pecan topping. Perfect for enjoying with a cup of coffee on a cozy autumn morning.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- â…” cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Topping:
- â…“ cup chopped pecans
- ¼ cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon melted butter
- ½ teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Prepare Wet Ingredients: In a separate bowl, beat the eggs, pumpkin puree, oil, granulated sugar, brown sugar, vanilla extract, and milk until smooth.
- Combine and Bake: Gradually add the dry ingredients to the wet ingredients and stir just until combined. Pour the batter into the prepared loaf pan. Mix the pecans, brown sugar, flour, butter, and cinnamon for the topping and sprinkle it over the batter. Bake for 55 to 65 minutes until a toothpick inserted comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- This bread tastes even better the next day as the flavors develop.
- You can substitute walnuts for pecans or use melted coconut oil instead of vegetable oil for a different flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 19g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
