Pecan Streusel Pumpkin Bread Recipe

If you’re after the ultimate cozy, crowd-pleasing loaf, this Pecan Streusel Pumpkin Bread is about to steal your heart! Imagine the rich warmth of pumpkin spice, the tender crumb of homemade pumpkin bread, and a thick, crunchy pecan streusel on top—every bite is a treat for the senses. Whether you’re baking for breakfast, sharing an autumn afternoon snack, or just craving something special, this recipe brings bakery-level flavor right into your kitchen with minimal fuss and maximum reward.

Ingredients You’ll Need

The magic of Pecan Streusel Pumpkin Bread lies in its lineup of everyday pantry staples and a handful of starring ingredients that elevate the texture and flavor. Each component plays a key role, ensuring your loaf emerges moist, golden, and crowned with irresistible crumbly topping.

• Flour (2/3 cup for streusel + 2 1/4 cups for bread): Provides structure to both the topping and the bread itself, so you get the perfect rise and crumbliness.
• Brown Sugar (1/4 cup): Adds a hint of caramel sweetness and depth to the streusel.
• Ground Cinnamon (1 teaspoon): Offers warmth and spicy aroma that pairs perfectly with pumpkin.
• Chopped Pecans (1/4 cup): Deliver buttery, nutty crunch in every streusel bite; walnuts work in a pinch!
• Cold Butter (1/4 cup, diced): Helps the streusel form those addictive buttery crumbs on top.
• Pumpkin Pie Spice (1 tablespoon): Infuses the bread with that classic autumn spice blend—think cinnamon, nutmeg, ginger, and cloves.
• Baking Powder (2 teaspoons): Ensures your pumpkin bread bakes up light and airy.
• Salt (1/2 teaspoon): Balances the sweetness and intensifies flavors throughout the loaf.
• Eggs (2 large): Bind everything together and create a beautifully tender texture.
• White Sugar (1 1/2 cups): Sweetens the bread and contrasts the spiced pumpkin base with a delicate sweetness.
• Pure Pumpkin Purée (one 15-ounce can): Keeps the bread ultra-moist and adds gorgeous golden color—don’t use pumpkin pie filling.
• Melted Butter (1/2 cup, or oil): Lends rich flavor and a moist, melt-in-your-mouth crumb.

How to Make Pecan Streusel Pumpkin Bread

Step 1: Prepare the Pecan Streusel

This is where the magic begins! In a medium bowl, stir together the flour, brown sugar, cinnamon, and those crunchy pecans. Add cold diced butter, using your fingertips to work it in until you have a bowlful of buttery, nutty, cinnamon-scented crumbs. Pop this into the fridge so it stays cold and crisp until you’re ready to bake.

Step 2: Prep Your Loaf Pans and Oven

Preheat your oven to 350°F so it’s ready to go, and don’t forget to grease and line two loaf pans (8×5 or 9×5 inches). This recipe makes a generous batch—two beautiful loaves—so set yourself up for success and don’t be tempted to fit it all in one pan, or the bread might struggle to bake through.

Step 3: Mix the Dry Ingredients

In your largest mixing bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. This blend ensures your pumpkin bread rises perfectly and every crumb is kissed with that signature spice.

Step 4: Whisk the Wet Ingredients

In a separate jug or bowl, whisk the eggs with white sugar, pumpkin purée, and rich melted butter or oil. This combo melds into a thick, golden, irresistible base that promises a moist and flavorful loaf.

Step 5: Combine Wet and Dry to Make the Batter

Now the moment of transformation—pour your wet ingredients over the dry. Gently fold with a spatula or wooden spoon, just until no flour streaks remain. A few lumps are absolutely fine! Over-mixing can make pumpkin bread dense, so think gentle and minimal.

Step 6: Assembly and Baking

Evenly divide the batter between your two prepared loaf pans. Sprinkle the chilled pecan streusel generously on top—it’s the showstopper! Slide both pans into the oven and bake for 40 to 45 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs.

Step 7: Cooling and Enjoying

Let your fragrant loaves cool in their pans for about 10 minutes—this makes them easier to remove without breaking. Gently turn out onto a wire rack and let them cool completely (if you can wait!), so the crumb sets and the streusel stays crisp.

How to Serve Pecan Streusel Pumpkin Bread

Garnishes

You can keep things simple and serve warm slices as-is, letting that streusel topping shine, or elevate each piece with a dusting of powdered sugar or a luscious drizzle of simple vanilla glaze. For an extra special touch, sprinkle on a few more chopped pecans right before serving.

Side Dishes

A thick slice of Pecan Streusel Pumpkin Bread is all you need with your morning coffee or afternoon tea, but it’s also fantastic alongside tangy Greek yogurt, a smear of apple butter, or fresh fall fruit. It joins a brunch table beautifully next to scrambled eggs, crisp bacon, or a fresh fruit salad.

Creative Ways to Present

If you’re entertaining or gifting, try slicing and arranging the bread on a rustic wooden board. Wrap whole loaves in baking parchment and tie with twine for a charming homemade gift. For a party, cut into cubes and let guests dip them into sweetened cream cheese or caramel sauce—your Pecan Streusel Pumpkin Bread will be the star.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your loaves tightly in plastic wrap or aluminum foil, or place in an airtight container. They’ll stay moist and delicious at room temperature for up to 3 days, and the streusel will keep its delightful crunch if you keep them well-sealed.

Freezing

Pecan Streusel Pumpkin Bread freezes beautifully! Wrap whole loaves or individual slices tightly in two layers of plastic wrap and then foil, or use a freezer-safe bag. Store in the freezer for up to 3 months—just thaw overnight at room temperature and your bread will taste freshly baked.

Reheating

To enjoy a warm slice, pop it in the microwave for 10–15 seconds or reheat in a 300°F oven for a few minutes. This refreshes the crumb and brings back those wonderful toasty streusel aromas.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to roast and puree your pumpkin, then strain excess moisture so it matches the thick consistency of canned purée. This way, your Pecan Streusel Pumpkin Bread stays tender, not soggy.

What if I only have one loaf pan?

No problem—simply halve the recipe and bake one loaf at a time. Trying to cram all the batter into one pan won’t work; it won’t bake through properly and the texture will suffer.

Can I skip the pecans or replace them with something else?

Of course! Walnuts are a tasty substitute, or you can omit nuts entirely. The streusel will still be deliciously crumbly and add lots of flavor.

Is it possible to make this recipe dairy-free?

Yes! Swap the butter for your favorite plant-based alternative (both in the batter and the streusel), and check that your other ingredients are dairy-free. The bread will still bake up moist and flavorful.

How do I know when my pumpkin bread is done?

Test with a toothpick or wooden skewer inserted into the center—when it comes out clean or with just a few moist crumbs, your Pecan Streusel Pumpkin Bread is ready to come out of the oven.

Final Thoughts

Baking Pecan Streusel Pumpkin Bread brings joy to any table any time of year, but especially when pumpkin spice season rolls around. I hope you’ll try it soon and share it with loved ones—it’s a recipe that always wins rave reviews, and there’s nothing quite like a homemade loaf fresh from your own oven. Enjoy every slice!

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