Pecan Streusel Pumpkin Bread
This irresistible pumpkin bread is topped with a buttery, cinnamon-streusel crumble that adds the perfect crunch to every bite. Easy to make and bursting with cozy fall flavors, it’s the ultimate treat for breakfast, snack time, or dessert!
Servings: 16 slices
Calories: 287kcal
Ingredients
For the streusel
- ⅔ cup flour
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped pecans OR walnuts, OR skip
- ¼ cup cold butter diced
For the pumpkin bread
- 2 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups white sugar
- 1 (15-oz) can pure pumpkin purée
- ½ cup melted butter OR oil
Instructions
Make streusel:
- Stir together flour, brown sugar, cinnamon and chopped nuts in a medium bowl. Add butter and crumble it into dry ingredients with fingertips until no more dry flour is visible and small crumbs form. Cover and refrigerate.
Make pumpkin bread:
- Prep: Preheat your oven to 350°F. Grease and line TWO 9x5 inch OR 8x5 inch loaf pans. NOTE!! This recipe makes TWO LOAVES. Please use TWO LOAF PANS, if you bake this recipe in one pan, your bread will NOT cook - if you only have one pan, this recipe is fine to halve.
- Combine dry ingredients: Stir together flour, pumpkin pie spice, baking powder and salt in a large mixing bowl and set aside.
- Combine wet ingredients: Whisk eggs, sugar, pumpkin and melted butter together in a measuring jug.
- Make batter: Pour wet into dry ingredients and fold just until combined, do not overmix! Stir until no more dry flour is visible, a few lumps are fine.
- Bake: Evenly divide batter between TWO prepared loaf pans and evenly sprinkle each with chilled streusel. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into middle comes out clean.
- Cool: Cool in pans for 10 minutes before removing the breads onto a wire rack to cool completely.
Video
Notes
Ingredient notes
- Brown sugar: I use light, but feel free to use dark brown sugar for a deeper molasses flavor.
- Pumpkin: Use canned pumpkin purée, not pie filling. Homemade purée is fine if it’s thick, not watery - blot dry with paper towels if needed.
- Butter: Swap with melted coconut oil or vegetable oil for a dairy-free option.
Recipe tips
- Don’t overmix: Stir the batter just until the wet and dry ingredients combine for soft, fluffy bread.
- Use two pans: This recipe makes two loaves. Baking in one pan will leave the bread undercooked in the middle, so halve the recipe if you only have one pan.
- Chill the streusel: Cold streusel holds its shape better, creating a crunchy, bakery-style topping.
Storage tips
- Countertop storage: Wrap loaves tightly or store in an airtight container for 3–4 days at room temperature. Refrigerate if your kitchen is warm.
- Freezer storage: Wrap cooled loaves or slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.
Nutrition
Serving: 1slice | Calories: 287kcal | Carbohydrates: 43g | Protein: 4g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 109mg | Fiber: 2g | Sugar: 23g