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Homemade pumpkin bread with a sweet, crunchy pecan streusel topping is a favorite fall treat! It’s loaded with warm pumpkin spice flavors and is tender and moist on the inside, making it out-of-this-world delicious.
It’s time to celebrate the MVP of fall! Who or what is that? Pumpkin, of course. And, I’m giving props to this quick bread recipe with loads of pumpkin flavor that is over-the-top good.
Over the past couple of weeks, I’ve made this bread three times. I wanted to test the recipe to make sure it was just right before sharing it with you. But behind the scenes, something else kept happening. This Pumpkin Pecan Streusel Bread kept disappearing. My family loves it, and my neighbors raved about it. So, now it’s your turn to try it.
Why You’ll Love This Bread
- Smooth pumpkin, cinnamon, nutmeg, cloves, and brown sugar come together for all the incredible flavors you love in a fall recipe.
- The texture is soft and tender yet sturdy enough to be toasted.
- This recipe has very little prep time, using pantry ingredients and a can of pumpkin, plus you don’t need a mixer to make it.
- It’s perfect for serving for breakfast, as a snack, or even as dessert. Plus, it makes a scrumptious gift, and your friends will love you for it!
What You Need To Make This Recipe
This is a quick bread recipe that comes together in no time. You don’t need special equipment, just a couple of bowls, measuring spoons, a whisk, a wooden spoon, and a loaf pan.
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Pumpkin Pie Spice – you can make your own blend of spices using my recipe.
- Brown Sugar
- Canned Pumpkin Purée – not pumpkin pie filling
- Brown Sugar
- All-Purpose Flour
- Chopped Pecans
Scroll down for the ingredient measurements and full instructions.
How To Make Pumpkin Pecan Streusel Bread
I really do think this is the best pumpkin bread recipe. That goes for the taste, texture, and just how easy it is to make.
- Heat the oven and prep the pan.
- Whisk together the dry ingredients in a medium bowl, then the wet ingredients in a separate large bowl. Mix the two together, then pour into the pan.
- Make the streusel topping, sprinkle it over the batter, then bake.
- Let the cake cool, slice, then enjoy.
What Size Loaf Pan Is Recommended For This Recipe?
I used a 9X5 metal, non-stick pan for this recipe. To prepare the pan, lightly spray the bottom with non-stick spray. Line with parchment paper, leaving some of the paper hanging over the sides. This will help remove the bread from the pan after baking.
How Do You Know When Pumpkin Bread Is Done?
The best way to test to see if the bread is cooked through is to insert a wooden pick, I use a skewer (or a cake tester) into the middle of the bread. The bread is done if it comes out clean or with just a few crumbs clinging to it.
Can You Freeze Pumpkin Bread?
Yep, you sure can. Tightly wrap the bread in aluminum foil, then place it in a zip-top bag. Store in the freezer for up to 3 months. Thaw the bread in the refrigerator or countertop, let come to room temperature or toast, then serve.
Craving More? Try These Quick Bread Recipes
- Zucchini Cheese Quick Bread
- Blueberry Bread With Lemon Glaze
- Chocolate Chip Banana Bread
- Easy Banana Nut Bread
- Quick And Easy Beer Bread
- Easy Zucchini Bread
- Sausage And Cheese Bread
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin spice seasoning
- ½ teaspoon cinnamon
- 1 ½ stick (¾ cup) melted butter
- 2 cups brown sugar
- 2 large eggs
- 1 15 ounce can pumpkin puree
Pecan Streudel Topping
- ¼ cup brown sugar
- 3 tablespoon melted butter
- ¼ plus 2 tablespoons all-purpose flour
- ½ cup chopped pecans
- Set oven to 350 degrees. Line a 9×5 inch loaf pan with parchment and lightly coat with cooking spray. Set aside.
- Make the streusel topping by mixing ¼ cup brown sugar, 3 tablespoons butter, flour, and chopped pecans. Place in the refrigerator to chill while making the batter.
- To a medium-sized bowl, add flour, salt, baking soda, baking powder, and pumpkin spice seasoning and cinnamon. Whisk together and set aside.
- Using a wooden spoon or spatula, mix together the melted butter, brown sugar, eggs, and canned pumpkin purée in a large bowl. Add the dry ingredients to the wet and stir until well blended but not over mixed.
- Pour batter into the prepared pan. Sprinkle the streusel topping over the batter. Bake in the oven for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove bread from the oven and let cool in the pan for 15 minutes. Remove from pan, then cool completely on a wire rack.
- Slice and serve immediately, or store in plastic wrap on the counter or refrigerator.
You did it again, Donya–yummy! Still on an air fryer kick, so did this as muffins in there–delicious! 325° for 16 minutes, made 10 with 1/2 recipe. Thank you for another good recipe!
Just wanted to pop in and let you know that I’ve tried 3 different pumpkin bread recipes this fall and yours has won the kudos of my friends and family, hands down. This is definitely a keeper. Thank you so much! (And hope you don’t mind if I share it and a link back to you on my own little page A Fridge Full of Food on Facebook)–Thanks! Glenna
Hey there Glenna!
Wow! What a huge compliment, I am so thrilled to hear that your friends and family enjoyed this recipe, it’s definitely ideal for this time of year! If you enjoyed this recipe, you should check out my Zucchini Cheese Quick Bread, it’s just as simple to make and it’s a wonderful savory bread to serve this time of year with chilis, soups and stews. Let me know if you ever have any questions about a recipe, I’m always happy to help. Thank you so much for your kind words, your phenomenal rating and for sharing my recipe on Facebook, I really appreciate all your support!
Hey Donya! This is just the best!!! Thank you for what you do! It’s like seeing an old friend! Stay safe, I have family in N.C. Congratulations on the wedding!!!
Hey there Jo!
My goodness, you’re too kind! Thank you so much for your sweet words and your phenomenal rating, I really appreciate your support! I do hope you give this recipe a try, it’s simple to make and crazy delicious. Let me know if you ever have any questions, I’d be more than happy to help!
It looks amazing, but I want to make it as cupcakes. Do you know how many cupcakes it would make? and how long baking, cupcakes usually take 20-25 till toothpick clean?? What do you think?
I want to make this as cupcakes, it looks delicious! Do you know how many it would make and how long to cook? Cupcakes usually only take 20-25 minutes??
Hey there Sharon!
Thank you so much for your interest in this recipe, making this pumpkin bread into cupcakes is a brilliant idea! I’ve never actually tried this recipe in a cupcake tin, so I’m not certain about the timing. That being said, I would predict that you’ll end up with about 18-24 muffins, and I would recommend baking for 20 minutes and then checking them every 3-5 minutes after that until they’re fully cooked. I hope this is helpful, let me know how everything turns out if you give it a try, I’d love to hear how it all turns out as cupcakes!
I am going to try Sunday, I promise to let you know! Thank you so much for your quick response. Sharon Sivori
Hey there Sharon!
It’s great to hear from you again! I am so happy that you’re giving this dish a try and I’m eager to hear how it turns out in cupcake form, I think it’ll be delicious! Thank you again for all your support and your terrific ratings, please feel free to reach out with any other questions!
I followed your recipe. I used my own pumpkin, thank you for allowing that. The bread came out fantastic! It was easy and quick, with no glitches! Needless to say, the one I made 2 days ago is gone and I have been told to make more. Like I have the time with all the Challah Bread I have to make, lol!
Hey there Christine!
Wow! I am thrilled to hear that you enjoyed this recipe, using your own pumpkin is a terrific idea, fresh ingredients are always the way to go! If you enjoyed this recipe, you should check out my Zucchini Cheese Quick Bread recipe, it’s just as easy to follow and you can use garden fresh ingredients in this recipe as well. Thank you so much for your kind words and this amazing rating, I really appreciate your support!
I didn’t have canned pumpkin so I drained two cans of sweet potatoes and whipped those. I then measured as I would the pumpkin. It came out delicious. Everyone loved it and didn’t notice the switch.
Hey there Wanda!
My goodness I like the way you think, substituting whipped sweet potatoes for the pumpkin in this recipe was absolutely genius! I am definitely going to be trying your sweet potato version of this bread recipe, it sounds delicious! Thank you so much for your kind words and your fantastic rating, I am so happy to hear that you enjoyed this recipe, I really appreciate your support!