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Pumpkin Bread with Brown Sugar Pecan Topping

Pumpkin Bread with Brown Sugar Pecan Topping for Fall Bliss

Delight in this Pumpkin Bread with Brown Sugar Pecan Topping that captures the essence of fall with comforting flavors and crunchy topping.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Can substitute with a gluten-free blend if necessary.
  • 2 teaspoons Baking Powder Ensure it is fresh for optimal leavening.
  • 1 teaspoon Baking Soda Adjust baking powder if omitted.
  • 2 teaspoons Cinnamon Add warm, seasonal flavors.
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cloves
  • 1 teaspoon Ginger
  • 1 tablespoon Pumpkin Pie Spice
  • 1/2 teaspoon Salt Essential for balance in sweet recipes.
  • 3 large Eggs Can use flax eggs for a vegan alternative.
  • 1 cup Pumpkin Puree Canned or homemade works well.
  • 1 cup Sugar Brown sugar will add additional moisture and flavor depth.
  • 1 teaspoon Vanilla Extract Can replace with almond extract for a different aroma.
  • 1/2 cup Vegetable Oil Can substitute with applesauce for a lighter version.
For the Topping
  • 1/2 cup Brown Sugar
  • 1/4 cup Flour
  • 1/2 cup Chopped Pecans
  • 1/4 cup Melted Butter

Equipment

  • Oven
  • Loaf Pans
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 8x4 inch loaf pans by spraying them generously with non-stick cooking spray.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.
  3. In a large mixing bowl, beat together the eggs, pumpkin puree, granulated sugar, brown sugar, vanilla extract, and vegetable oil until smooth.
  4. Gradually add the flour mixture to the pumpkin mixture, stirring gently until just combined.
  5. In a small bowl, mix together the brown sugar, flour, chopped pecans, and melted butter until crumbly.
  6. Pour the pumpkin batter evenly into the two prepared loaf pans, smoothing the tops, and sprinkle the topping over both loaves.
  7. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the loaves cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Use room temperature eggs for better mixing. Avoid overmixing the batter for a tender crumb. Check that your baking powder is fresh to ensure proper rise.

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