Pumpkin Pecan Quick Bread

4.89 from 9 reviews

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 454kcal

Author: Donya Mullins

Ingredients

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

Instructions

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.

Notes

What Size Pan To Use: 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.

To Store: Wrap in plastic or foil and store on the counter. You can also refrigerate for up to one week.

To Freeze: Let the bread cool completely, then wrap tightly in foil or plastic. You can freeze the whole loaf at a time or in individual slices. To serve, let it thaw, then serve or warm in the microwave or toaster oven.

Nutrition