Go Back
–+ servings
Print Recipe

Pumpkin Bread with Pecan Streusel

Scrumptious pumpkin spice bread topped with a sweet, crunchy brown sugar pecan streusel, Enjoy!
Course: Bread, Dessert
Cuisine: American
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 8x4-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.