I can’t think of a more iconic fall dish than pumpkin bread! The beautiful burnt orange color with a delicious soft inside… I mean, my mouth is watering just thinking about it!
Honestly, I enjoy any type of bread, pumpkin or banana, but pumpkin is definitely my favorite. I don’t know if it’s because I only get to enjoy it at the end of the year, or if all those warm spices just infuse their cozy vibes into me. Either way, pumpkin bread is a staple in my household every fall.
This year, I wanted to step up my pumpkin bread game. This was actually more challenging than I expected! I wanted to make sure that any changes I made still reflected the delicious cozy vibes that I hold near and dear to my heart!
I thought about combining pumpkin and banana bread. A match between two delicious loaves? Delicious, but I was worried one flavor would overpower the other.
I thought about adding another spice into it. But then I was afraid that it wouldn’t taste the same. Probably still good, but I’ve been craving pumpkin bread all year long! I don’t want to take a delicious bite of a pumpkin bread imposter!!
Then, finally, the idea hit me! Add a streusel topping! I’m pretty it’s scientifically proven that adding extra butter and sugar will always make a dish better.
This streusel topping is pretty classic: flour, sugar, butter, the essentials really! But I wanted to add some pecans to it for a couple of reasons. 1) Fall is definitely pecan season, I mean, hello, pecan pie! 2) I wanted to add a little crunch to pair with the delicate softness of the bread. 3) I was hoping that the nut and streusel topping would resemble those delicious sugared nuts you get at the fair! You know those nuts that I’m talking about?! They’re warm and delicious and the sugary coating just wraps itself around the nut. I can literally smell them right now!
If you are not a fan of streusel topping, or just want to get the bread in the oven quick, you can totally leave the topping out!
3 cups of flour
1 1/2 teaspoons of baking powder
1 teaspoon of baking soda
2 teaspoons of pumpkin pie spice
1/2 teaspoon of salt
1 cup of flavorless oil
1 cup of sugar
1 cup of brown sugar
1 can of pumpkin
1/2 cup of brown sugar
1/2 cup of flour
1 teaspoon of pumpkin pie spice
Half a stick of butter, melted
1/2 cup of chopped pecans
In one bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together and set aside.
In a separate bowl, combine the sugars, flavorless oil, eggs, and pumpkin. Stir these ingredients together until fully mixed. Then, add the dry ingredients into the wet mixture. Slowly stir the ingredients together, be careful not to over mix them!
Pour into two loaf pans. You can back as is, or you can make a streusel topping!
Combine flour, brown sugar, pumpkin spice, melted butter, and chopped pecans into a bowl. Stir together. This mixture will be clumpy! Then generously top each of the pumpkin loaves with the streusel mixture!
Bake in a 350 degree preheated oven for about 50-60 minutes, or until a toothpick inserted into the middle comes out clean!
Serve warm, with a little bit of butter and you are good to go!
Any time of bread is definitely a win in my book, but this Butter Pecan Streusel Pumpkin Bread is like the ultimate win! I love how the pumpkin bread is warm and cozy with just the right amount of spices! Fall wouldn’t be complete without a slice of pumpkin bread!