There is nothing quite like the cozy, fragrant aroma of pumpkin bread baking on a crisp autumn morning, and this Pecan Streusel Pumpkin Bread Recipe truly captures that feeling in every delicious bite. With a moist, spiced pumpkin base topped by a crunchy, buttery pecan streusel, it’s the perfect balance of tender and crisp that makes it a standout treat. Whether you’re serving it for breakfast, an afternoon snack, or a comforting dessert, this recipe brings warmth, sweetness, and a little bit of that fall magic straight to your kitchen. Trust me, once you try this Pecan Streusel Pumpkin Bread Recipe, it will quickly become your go-to favorite for the season.
Ingredients You’ll Need
Though the ingredient list may look a bit long, each item is simple, pantry-friendly, and adds a crucial layer of flavor or texture to this Pecan Streusel Pumpkin Bread Recipe. From fragrant spices to the crunch of pecans, every bit works together to deliver that classic pumpkin bread experience in an elevated way.
- 2/3 cup flour for streusel: Provides the base to hold the crumbly topping together, giving it that perfect texture.
- 1/4 cup brown sugar for streusel: Adds deep sweetness and moisture to the streusel topping.
- 1 teaspoon ground cinnamon for streusel: Brings a warm, spicy note to the crunchy topping.
- 1/4 cup chopped pecans: Gives a lovely nutty crunch in the streusel; you can swap walnuts or omit but pecans are ideal here.
- 1/4 cup cold butter (diced): Cuts into the streusel for buttery, melt-in-your-mouth clumps.
- 2 1/4 cups all-purpose flour: Forms the hearty structure of the pumpkin bread.
- 1 tablespoon pumpkin pie spice: The star seasoning mix that makes you think of cozy fall days.
- 2 teaspoons baking powder: Ensures your loaf rises beautifully for a light texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
- 2 large eggs: Bind everything and add richness.
- 1 1/2 cups granulated sugar: Sweetens the pumpkin bread without overpowering it.
- 1 (15-oz) can pure pumpkin purée: Brings moisture, softness, and that unmistakable pumpkin flavor.
- 1/2 cup melted butter or oil: Adds tenderness and richness to the loaf.
How to Make Pecan Streusel Pumpkin Bread Recipe
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C). It’s always a good idea to have everything measured and ready before diving in — this recipe moves quickly and prepping saves time and stress. If you’re missing brown sugar for the streusel, don’t sweat it; granulated sugar works just fine. Also, if pumpkin pie spice isn’t on hand, all cinnamon will still give you a warm, tasty result!
Step 2: Make the Pecan Streusel
In a medium bowl, combine the flour, brown sugar, cinnamon, and chopped pecans. Add the diced cold butter and use your fingertips or a fork to crumble it into the dry ingredients until you create a texture reminiscent of damp sand with little clumps. This crumbly mixture is the magic that forms the irresistible streusel topping. Pop the streusel in the fridge to chill while you prepare the batter, which helps it hold its shape and deliver that perfect bakery-style crunch.
Step 3: Prepare Your Loaf Pans
Grease and line two 8×4-inch loaf pans or 9×5-inch pans. The smaller size will give you a taller, more classic loaf, while the larger pans result in a flatter bread. This recipe makes two loaves; if you only have one pan, halve the recipe or expect the center to remain gooey. Paying attention here ensures your bread bakes evenly and with a perfect texture.
Step 4: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt. This step infuses the base of the bread with layers of aromatic spice and leavening power. Taking a moment now to inhale the spiced flour will make you feel like fall has officially arrived.
Step 5: Mix the Wet Ingredients
In a separate large bowl or measuring jug, whisk together the eggs, granulated sugar, pumpkin purée, and melted butter or oil. If you are using melted butter, let it cool a bit before mixing so you don’t scramble the eggs. This silky wet mixture brings luscious moisture and tenderness to the bread’s crumb.
Step 6: Make the Batter
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined. The key here is gentle mixing to avoid overworking the batter, which could make your pumpkin bread dense and tough. A few lumps are perfectly fine – they help keep the bread light and tender.
Step 7: Assemble and Bake
Divide the batter evenly between your prepared loaf pans, spreading it out smoothly. Generously sprinkle the chilled pecan streusel on top, making sure to get it right to the corners for maximum crunch. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the tops turn a golden, inviting brown. Prepare for your kitchen to fill with the glorious scent of pumpkin, cinnamon, and buttery nuts.
Step 8: Cool and Enjoy
Allow the bread to cool in the pans for around 10 minutes before carefully removing them and transferring to a wire rack. Cooling fully ensures the bread slices beautifully without crumbling. Once cooled, you can dig in or wrap it up to enjoy later.
How to Serve Pecan Streusel Pumpkin Bread Recipe
Garnishes
A simple dusting of powdered sugar adds an elegant, sweet finish to each slice. For a little extra indulgence, a smear of cream cheese or honey butter complements the pumpkin and pecan flavors beautifully. Fresh whipped cream or a dollop of yogurt is also a fantastic option for breakfast or dessert.
Side Dishes
This pumpkin bread pairs wonderfully with warm beverages like chai tea, coffee with cinnamon, or a rich hot chocolate. If serving it at brunch, try alongside scrambled eggs or a fresh fruit salad to balance the bread’s sweetness and keep the meal fresh and satisfying.
Creative Ways to Present
For a festive touch, slice the bread and stack the pieces on a pretty platter topped with a few whole pecans and cinnamon sticks for decoration. You can even toast slices lightly and spread with nut butter for a quick, crunchy snack. Wrapping individual slices in parchment paper and tying with twine makes a charming homemade gift during the holidays.
Make Ahead and Storage
Storing Leftovers
Keep leftover pumpkin bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It will stay fresh and moist for about 3 to 4 days — perfect for enjoying as a quick snack or breakfast on the go.
Freezing
This Pecan Streusel Pumpkin Bread Recipe freezes beautifully. Wrap whole loaves or individual slices tightly in plastic wrap followed by foil or place in freezer-safe bags. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge or on the counter for a few hours.
Reheating
To revive the fresh-from-the-oven experience, warm slices gently in a toaster oven or microwave for 15-20 seconds. This will melt the butter in the streusel topping slightly and bring out all those cozy flavors again.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! If using fresh pumpkin, roast it until very soft, then puree until smooth. Keep in mind fresh pumpkin has more water, so you might want to reduce other liquids slightly to keep the right loaf texture.
What if I don’t have pecans? Can I skip or substitute them?
You can definitely substitute walnuts or leave out the nuts altogether if you prefer. The streusel will still be deliciously crunchy thanks to the butter and sugar combination.
Can I make this pumpkin bread gluten-free?
Sure! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just be sure it includes xanthan gum for structure, and keep an eye on baking time as it may vary slightly.
Is it okay to use oil instead of melted butter?
Yes, oil is a fine alternative that will keep the bread moist. Butter adds a richer flavor, but oil works well too, especially if you want a dairy-free version.
How do I know when the bread is fully baked?
Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs attached, the bread is done. If batter sticks to it, give it extra baking time in small increments to avoid overbaking.
Final Thoughts
I can’t recommend this Pecan Streusel Pumpkin Bread Recipe enough for anyone who loves the warm, nostalgic flavors of fall baked goods. It’s a simple way to fill your kitchen with irresistible aromas and share a truly comforting treat with family and friends. Once you make it, you’ll understand why this bread has such a special place in my heart — and hopefully yours too!
Print
Pecan Streusel Pumpkin Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 60 minutes
- Yield: 16 servings (2 loaves)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Pecan Streusel Pumpkin Bread is a moist, flavorful fall treat featuring warm pumpkin pie spices and a crunchy pecan streusel topping. Perfect for breakfast, snacks, or dessert, this recipe yields two loaves of tender, spiced pumpkin bread with a crunchy, buttery topping for that classic bakery feel.
Ingredients
For the Streusel:
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar (or granulated sugar if unavailable)
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans (or walnuts, or omit)
- 1/4 cup cold butter, diced
For the Pumpkin Bread Batter:
- 2 1/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice (or substitute with 1 tablespoon cinnamon)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 (15-ounce) can pure pumpkin purée
- 1/2 cup melted butter or oil (cooled if butter)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Gather all your ingredients to have them ready. If brown sugar or pumpkin spice isn’t available, use granulated sugar and cinnamon as substitutes for great results.
- Make the streusel: In a medium bowl, combine flour, brown sugar, cinnamon, and nuts. Add cold diced butter and use your fingertips or a fork to crumble it until the mixture resembles damp sand with small clumps and no visible dry flour. Place the streusel in the refrigerator to chill while you prepare the batter to help it hold its shape during baking.
- Prep your pans: Grease and line two 8×4-inch loaf pans or 9×5-inch pans. Smaller pans make taller loaves; larger pans yield flatter ones. Note that this recipe makes two loaves. Baking in one pan is not recommended as it may result in an undercooked center. If you only have one pan, halve the recipe.
- Combine the dry ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt until evenly mixed. The pumpkin pie spice will give a wonderful aroma.
- Mix the wet ingredients: In a separate large bowl or measuring jug, whisk together eggs, granulated sugar, pumpkin purée, and melted butter or oil. If using melted butter, ensure it has cooled slightly to prevent scrambling the eggs.
- Make the batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon until no dry flour remains. A few lumps are okay—overmixing can lead to a tough bread texture.
- Assemble and bake: Evenly divide the batter between the prepared loaf pans. Sprinkle the chilled streusel generously over the tops, making sure to cover to the edges. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Your kitchen will be filled with the cozy scent of cinnamon and pumpkin.
- Cool: Allow the loaves to cool in their pans for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Notes
- If you don’t have brown sugar for the streusel, granulated sugar works fine.
- If pumpkin pie spice is not available, use cinnamon alone for the spice flavor.
- You can substitute chopped pecans with walnuts or omit nuts entirely for a nut-free streusel.
- Use two loaf pans for best results; baking batter in a single large pan can cause the center to remain gooey.
- If only one pan is available, halve the recipe accordingly.
- Make sure melted butter is cooled before mixing with eggs to avoid curdling.
- Do not overmix the batter to keep the bread light and tender.
