Pumpkin Bread with Pecan Streusel
Scrumptious pumpkin spice bread topped with a sweet, crunchy brown sugar pecan streusel, Enjoy!
Servings: 2 loaf
Ingredients
PUMPKIN BREAD:
- 2 c. all-purpose flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground ginger
- 3 lg. eggs
- 1 (15 oz.) can 100% pumpkin puree
- 1 c. granulated sugar
- 1/2 c. light brown sugar
- 1/3 c. melted butter
- 1/3 c. vegetable oil
- 1 tsp. vanilla extract
PECAN STREUSEL:
- 3/4 c. light brown sugar
- 1/4 c. all-purpose flour
- 3/4 c. chopped pecans
- 1/4 c. butter softened
Instructions
- Preheat the oven to 350 degrees. Spray two 8×4-inch loaf pans with non-stick cooking spray.
- PUMPKIN BREAD: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, cloves, and ginger; set aside.
- In a large bowl, beat the eggs, pumpkin puree, sugar, brown sugar, melted butter, oil, and vanilla together until combined.
- Gradually add the flour mixture to the pumpkin mixture, beating until well combined. Evenly pour the batter into the prepared loaf pans.
- PECAN STREUSEL: In a small bowl, whisk together the brown sugar and flour. Add the pecans and softened butter. Use your hands to mix well.
- Evenly sprinkle the two loafs with pecan streusel. (I like to squeeze it in my hands for larger crumbles.)
- Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for 10-15 minutes before removing from the pans to cool completely.
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