Pumpkin Bread with Brown Sugar Pecan Topping
Pumpkin Bread with Brown Sugar Pecan Topping is a soft, spiced pumpkin loaf made with pumpkin purée, flour, eggs, sugar, butter, cinnamon, and pecans.
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Servings: 16 slices
Ingredients
For the Streusel Topping
- 2/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup chopped pecans or walnuts optional
- 1/4 cup cold butter diced
For the Pumpkin Bread
- 2 1/4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 can / 15 oz pure pumpkin purée
- 1/2 cup melted butter or oil
Instructions
Prepare the Oven and Pans
- Preheat the oven to 350°F.
- Grease and line two 8×4-inch loaf pans or two 9×5-inch loaf pans with parchment paper.
- Set the prepared loaf pans aside.
Prepare the Streusel Topping
- In a medium mixing bowl, combine the all-purpose flour, brown sugar, ground cinnamon, and chopped pecans or walnuts, if using.
- Add the cold diced butter to the dry streusel ingredients.
- Using fingertips or a fork, work the butter into the flour mixture until the mixture resembles damp sand with small clumps.
- Ensure that no dry flour remains at the bottom of the bowl.
- Place the streusel topping in the refrigerator while preparing the pumpkin bread batter.
Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt.
- Set the dry mixture aside.
Prepare the Wet Ingredients
- In a large measuring jug or separate mixing bowl, whisk together the eggs, granulated sugar, pumpkin purée, and melted butter or oil.
- If using melted butter, ensure that it has cooled slightly before adding it to the eggs.
- Whisk until the wet mixture is smooth and evenly combined.
Prepare the Batter
- Pour the wet mixture into the bowl with the dry ingredients.
- Using a spatula or wooden spoon, gently fold the ingredients together.
- Mix only until no dry flour is visible.
- Do not overmix the batter, as overmixing may result in a dense or chewy texture.
- A few small lumps in the batter are acceptable.
Assemble and Bake
- Divide the batter evenly between the two prepared loaf pans.
- Smooth the tops of the batter with a spatula.
- Remove the chilled streusel topping from the refrigerator.
- Sprinkle the streusel evenly over both loaves, covering the tops fully and reaching the corners.
- Bake for 40 to 45 minutes, or until the tops are golden and crisp.
- Check for doneness by inserting a toothpick into the center of each loaf. The toothpick should come out clean or with a few moist crumbs.
- Remove the loaves from the oven.
- Allow the breads to cool in the pans for 10 minutes.
- Carefully remove the loaves from the pans and transfer them to a wire rack.
- Allow the loaves to cool completely before slicing and serving.
Notes
To make this Pumpkin Bread with Brown Sugar Pecan Topping gluten free, replace the all-purpose flour in both the bread batter and streusel topping with a certified gluten-free 1:1 baking flour blend.
Use a gluten-free flour blend designed for quick breads and cakes for the best texture.
Confirm that the baking powder, pumpkin pie spice, cinnamon, brown sugar, granulated sugar, pumpkin purée, butter or oil, eggs, and nuts are certified gluten free when necessary.
If using pecans or walnuts, check that they are processed in a gluten-free facility to avoid cross-contact.
Grease and line the loaf pans carefully, and use clean bowls, measuring tools, spatulas, and cooling racks to prevent gluten cross-contact.