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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
- 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
Last But Not Least
I love hearing from you, so please leave a rating and a comment if you don’t mind. And don’t forget to follow me on Instagram and tag me with a photo.
Pumpkin Pecan Streusel Bread
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin spice seasoning
- 1/2 teaspoon cinnamon
- 1 1/2 stick (3/4 cup) melted butter
- 2 cups brown sugar
- 2 large eggs
- 1 15 ounce can pumpkin puree
Pecan Streudel Topping
- 1/4 cup brown sugar
- 3 tablespoon melted butter
- 1/4 plus 2 tablespoons all-purpose flour
- 1/2 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 1/4 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.