A beautifully sliced loaf of Pumpkin Pecan Streusel Bread, glistening with moisture, on a minimalist white plate. The golden-brown pecan streusel is clearly visible. The scene is bathed in natural morning light from the east window, resting on marble countertops with fresh herbs in the soft-focused background. Warm tones, clean and tidy presentation.

Pumpkin Pecan Streusel Bread: Easy Fall Brunch Loaf

ByMaya
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A close-up, slightly angled shot of the baked Pumpkin Pecan Streusel Bread on the same wooden cutting board, showcasing its perfectly golden crust and the crunchy streusel topping. The background reveals a hint of marble countertop and soft shadows from natural morning light.

Pumpkin Pecan Streusel Bread

Pumpkin Pecan Streusel Bread is truly more than just a recipe; it’s an edible embrace, a warm hug spun into a delicious loaf. I’ll never forget that crisp autumn morning, the very first time I baked this wonder. The comforting symphony of cinnamon, nutmeg, and pumpkin began to fill every corner of my kitchen, promising a golden crumb beneath a glistening, crunchy streusel topping. That anticipation of the first tender, spiced slice? Pure, unadulterated magic.

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This isn’t just a seasonal bake you pull out once a year; it’s a cherished ritual, a comforting celebration of the simple yet extraordinary things that can come from humble ingredients. Each bite offers that soft, moist pumpkin bread texture perfectly contrasted by the sweet, buttery crunch of pecan streusel. It’s the kind of treat that makes any fall or winter gathering instantly cozier, making it the perfect centerpiece for holiday brunches and cozy coffee breaks alike.

Ready to experience this cozy delight for yourself? Dive into our ultimate Pumpkin Pecan Streusel Bread recipe and get ready to fall head over heels. And if you’re looking for even more inspiration to charm your taste buds this season, you might also enjoy this wonderful Pumpkin Pecan Streusel Bread recipe over at Taste Charm!

Pumpkin Pecan Streusel Bread: Easy Fall Brunch Loaf
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Pumpkin Pecan Streusel Bread: Easy Fall Brunch Loaf

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A truly irresistible quick bread perfect for fall and winter holidays, featuring a moist pumpkin base generously spiced and topped with a buttery, crunchy pecan streusel.

Ingredients

  • For the Bread:

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/2 tsp salt

  • 1 1/2 cups granulated sugar

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 cup pumpkin puree

  • For the Streusel Topping:

  • 1/2 cup all-purpose flour

  • 1/4 cup packed light brown sugar

  • 1/4 cup granulated sugar

  • 1/4 cup unsalted butter, cold and cubed

  • 1/2 cup chopped pecans

Directions

  • 1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  • 2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • 3. In a separate bowl, whisk together granulated sugar, vegetable oil, eggs, and pumpkin puree until well combined.
  • 4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined; do not overmix. A few lumps are okay.
  • 5. For the streusel: In a medium bowl, combine flour, brown sugar, and granulated sugar. Add the cold cubed butter. Use your fingertips or a pastry blender to cut the butter into the flour mixture until coarse crumbs form. Stir in the chopped pecans.
  • 6. Pour half of the bread batter into the prepared loaf pan. Sprinkle half of the streusel mixture over the batter.
  • 7. Pour the remaining bread batter over the streusel layer. Top with the remaining streusel mixture.
  • 8. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the streusel starts to brown too quickly, loosely tent with foil.
  • 9. Let the bread cool in the pan on a wire rack for 15 minutes before inverting onto the rack to cool completely. Slice and serve.

Notes

    • The Secret to Moisture: Don’t overmix your batter! Overmixing develops gluten too much, leading to a tough, dry bread. Mix until just combined, even if there are a few small lumps.
    • Crispy Streusel Tip: Make sure your butter for the streusel is truly cold and cut into small pieces. This helps create those irresistible crumbly bits that stay crispy during baking.
    • Perfect Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling. The latter has added spices and sugar that will throw off the flavor balance of the bread.

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