This pecan streusel pumpkin bread is a fun twist on a classic fall bake consisting of a soft and moist pumpkin bread that is complemented by the subtle crunch of a perfectly sweetened pecan streusel.
When it comes to classic fall bakes, pumpkin bread ranks pretty high on my list. Every year, I try to add a new twist to my pumpkin bread recipe and this year was no different. Since I have really been into pecans recently, I really wanted to incorporate it in this recipe. Without much thought, I decided to go with a pecan streusel topping. As someone who favors foods with different textures, I knew that the subtle crunch from the pecan streusel would go great with the soft texture of this incredibly delicious and flavor packed pumpkin bread. If you are looking for a fun twist on classic pumpkin bread, then you should definitely give this pecan streusel pumpkin bread a try!
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Pecan Streusel Pumpkin Bread
Pecan Streusel
Key Ingredients
- Unbleached All-Purpose Flour
- Unsalted Butter – cold and cubed
- Dark Brown Sugar
- Whole Pecans – roughly chopped
How To Make Pecan Streusel
- Add – the flour, brown sugar and cold, cubed butter into a medium mixing bowl.
- Cut – using a pastry cutter or your fingertips, cut the butter into flour mixture until it appears crumbly.
- Mix – the chopped pecans into streusel mixture.
- Refrigerate – pecan streusel until ready to use.
Pumpkin Bread
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Spices – I used a spice mix consisting of cinnamon, ginger, allspice, cloves, and nutmeg.
- Salt
- Eggs
- Pumpkin Puree – make sure to use pure pumpkin puree and not pumpkin pie mix.
- Neutral Flavored Oil – i.e. Vegetable/Avocado Oil
- Buttermilk
- Dark Brown Sugar
- Powdered Sugar
- Milk
- Vanilla Extract
How To Make Pumpkin Bread
- Preheat – oven to 350F (180C). Lightly grease and line a standard loaf pan with parchment paper.
- Whisk – in a medium mixing bowl, add the flour, baking powder, baking soda, salt and spices. Whisk ingredients to combine. In a separate medium mixing bowl, add the eggs, brown sugar, pumpkin puree, buttermilk, oil and vanilla extract. Whisk ingredients to combine.
- Mix – pour the wet batter into the bowl with the dry ingredients. Using a wooden/large spoon, mix everything together just until pumpkin bread batter comes together without any presence of unmixed flour. Take care not to overmix batter.
- Spoon – pumpkin bread batter into prepared pan and spread out into an even layer using the back of a rubber spatula.
- Retrieve – pecan streusel topping from the refrigerator and use a fork to break up streusel.
- Spread – pecan streusel topping over pumpkin bread batter in an even layer. You want the entire surface of the pumpkin bread batter to be covered with the streusel topping.
- Bake – pecan streusel pumpkin bread batter for 60-70 minutes rotating the pan halfway through bake time. Pecan streusel pumpkin bread is ready when a toothpick inserted into the center comes out clean.
- Cool – pecan streusel pumpkin bread in pan for 10-15 minutes before transferring to a cooling rack to cool to room temperature.
- Whisk – in a small mixing bowl, add the powdered sugar and whisk in enough milk to achieve a pourable but still slightly thick glaze. I used 1 teaspoon milk.
- Drizzle – With a small spoon, drizzle glaze over cooled pecan streusel pumpkin bread.
- Cut – cooled pecan streusel pumpkin bread into even slices and serve.
How to Store Pecan Streusel Pumpkin Bread
- Refrigerator – sliced pecan streusel pumpkin bread stored in an airtight container will last up 4-5 days in the refrigerator.
- Freezer – sliced pecan streusel pumpkin bread individually wrapped in plastic wrap and placed in a large dated Ziplock bag will last up 1-3 months in the freezer. When ready to eat, simply thaw pecan streusel pumpkin bread in the refrigerator overnight.
Tips for the Perfect Quick Bread
- Properly Measure Out Ingredients – for the most accuracy, use a kitchen scale to measure out dry ingredients. If using measuring cups, use the spoon and level method for measuring out dry ingredients. For example, use a spoon to add flour into a measuring cup and a knife to level off extra flour.
- Use Room Temperature Ingredients – when all ingredients are relatively at the same temperature, it will make it easier to mix ingredients together without overmixing quick bread batter.
- Test Raising Agents for Freshness – since quick breads rely on baking powder and baking soda to rise as it bakes, it is important to check the freshness of these ingredients before baking with them. This can easily be done by checking the expiration date on containers. The freshness of baking soda can be tested by adding a little bit to an acid like lemon juice or vinegar. If mixture bubbles profusely, then baking soda is still fresh and good to use.
- Properly Grease Baking Pan – there is nothing worse than going through the effort of making the perfect quick bread only to have it stuck in the pan. To avoid this headache, ensure that the base and sides of the baking pan are properly but not overly greased. For added assurance, I like to line the pan with parchment paper with a slight overhang which makes it super easy to remove quick bread from the pan.
- Do Not Overmix Batter – perhaps the most important tip, overmixing quick bread batter is a big no-no! To avoid ending up with a dense, dry quick bread, gently mix wet mixture into dry ingredients just until there is no more trace of unmixed flour. Like pancake batter, a few lumps in batter is okay.
- Gently Fold In Add-Ins – add-ins whether it be fruit/vegetables, nuts or chocolate chips should be gently folded into batter. If batter is on the thin side, lightly coating add-ins in flour will prevent them from sinking to the bottom of bread as it bakes.
- Cool Completely Before Cutting – as with most bakes, cooling the quick bread to room temperature will make it easier to cut into even slices without jagged edges. I recommend using a serrated knife for slicing.
Looking for More Quick Bread/Muffins Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintPecan Streusel Pumpkin Bread
This pecan streusel pumpkin bread is a fun twist on a classic fall bake consisting of a soft and moist pumpkin bread that is complemented by the subtle crunch of a perfectly sweetened pecan streusel.
- Prep Time: 30 Minutes
- Cook Time: 70 Minutes
- Total Time: 1 hour 40 minutes
- Yield: 10–12 Slices 1x
Ingredients
Pecan Streusel
- 2/3 Cup (83 g) Unbleached All-Purpose Flour
- 5 Tablespoons (2.5 oz) Unsalted Butter, Cold, Cubed
- 3 Tablespoons (39 g) Dark Brown Sugar
- 1/4 Cup (44 g) Whole Pecans, Roughly Chopped
Pumpkin Bread
- 2 Cups (250 g) Unbleached All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 1 1/2 Teaspoons Ground Cinnamon
- 3/4 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Allspice
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Salt
- 2/3 Cup (138 g) Dark Brown Sugar
- 2 Large Eggs, Room Temperature
- 1/4 Cup + 2 Tablespoons (75 ml) Buttermilk, Room Temperature
- 1 Cup (226 g) Pumpkin Puree, Room Temperature
- 1/2 Cup (125 ml) Neutral Flavored Oil i.e. Vegetable /Avocado Oil
- 1 Teaspoons Vanilla Extract
- 1/4 Cup (55 g) Powdered Sugar, Sifted
- 1–2 Teaspoons Milk
Instructions
Pecan Streusel
- In a medium mixing bowl, add the flour, brown sugar and cold, cubed butter.
- Using a pastry cutter or your fingertips, cut the butter into flour mixture until it appears crumbly.
- Mix in the chopped pecans into streusel mixture.
- Refrigerate pecan streusel until ready to use.
Pumpkin Bread
- Preheat oven to 350F (180C). Lightly grease and line a standard loaf pan with parchment paper. Set aside.
- In a medium mixing bowl, add the flour, baking powder, baking soda, salt and spices. Whisk ingredients to combine.
- In a separate medium mixing bowl, add the eggs, brown sugar, pumpkin puree, buttermilk, oil and vanilla extract. Whisk ingredients to combine.
- Pour the wet batter into the bowl with the dry ingredients. Using a wooden/large spoon, mix everything together just until pumpkin bread batter comes together without any presence of unmixed flour. Take care not to overmix batter.
- Spoon pumpkin bread batter into prepared pan and spread out into an even layer using the back of a rubber spatula.
- Retrieve pecan streusel topping from the refrigerator and use a fork to break up streusel.
- Spread pecan streusel topping over pumpkin bread batter in an even layer. You want the entire surface of the pumpkin bread batter to be covered with the streusel topping.
- Bake pecan streusel pumpkin bread batter for 60-70 minutes rotating the pan halfway through bake time. Pecan streusel pumpkin bread is ready when a toothpick inserted into the center comes out clean.
- Cool pecan streusel pumpkin bread in pan for 10-15 minutes before transferring to a cooling rack to cool to room temperature.
- In a small mixing bowl, add the powdered sugar and whisk in enough milk to achieve a pourable but still slightly thick glaze. I used 1 teaspoon milk.
- With a small spoon, drizzle glaze over cooled pecan streusel pumpkin bread.
- Using a serrrated knife, cut cooled pecan streusel pumpkin bread into even slices and serve.
Notes
- Pecan streusel pumpkin bread taste even better the next day as the flavors from the spices develops in bread.
- Sliced pecan streusel pumpkin bread stored in an airtight container will last up to 4-5 days in the refrigerator.
- Sliced pecan streusel pumpkin bread individually wrapped in plastic wrap/aluminum foil and stored in a large airtight container will last up to 1-3 months in the freezer. When ready to eat, thaw in the refrigerator overnight.
- Pecans in streusel may be replaced with your favorite kind of nut or seed i.e. walnuts or pumpkin seeds. Streusel may be made without any nuts or seeds added as well.
- To make pecan streusel pumpkin bread gluten-fee, simply replace the all-purpose flour in recipe with gluten-free all-purpose flour.
- When buying canned pumpkin puree make sure to purchase pure pumpkin puree and not pumpkin pie mix.
- I used just about all the spices in my pantry lol, but you can adjust the amounts and types of spices add to recipe to suit your taste.
- Leftover pumpkin puree may be used to make pumpkin flavored pancakes/waffles, biscuits/scones, and so much more!
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YtheWait
absolutely perfect!!!!
nourished endeavors
Thanks So much. Truly means a lot.
Julie Russell
You are SO talented (Baking AND Photography)!!!!!!!!!!!!!!
God Bless:)
nourished endeavors
Thanks so much Julie! You just made my day. Your kind words truly means so much!