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Slices of pumpkin bread topped with a brown sugar pecan crumble.

Pumpkin Bread with Brown Sugar Pecan Topping

A moist and flavorful pumpkin bread topped with a delicious brown sugar and pecan streusel, perfect for fall.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 3500
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ¼ teaspoon ginger
  • 1 teaspoon pumpkin pie spice
  • 4 large eggs
  • 15 ounce pumpkin puree
  • 1 cup sugar
  • ½ cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • ⅔ cup vegetable oil
  • ¾ cup brown sugar
  • ¼ cup flour
  • ¾ cup pecans chopped
  • ¼ cup butter melted

Method
 

  1. Preheat the oven to 350° and spray (2) 8x4 loaf pans with non-stick cooking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.
  3. In another bowl, combine eggs, pumpkin puree, sugar, brown sugar, and vanilla extract. Stir until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the vegetable oil.
  5. Prepare the topping by mixing brown sugar, flour, and melted butter in a small bowl. Fold in the chopped pecans.
  6. Pour the batter into the prepared pans and top each with the brown sugar and pecan mixture. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Let the bread cool completely before slicing for the best texture and flavor.