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4.77 from 13 votes

Pumpkin Pecan Streusel Bread

This pumpkin pecan bread is amazing! It is super easy to make and has fantastic reviews. Add this one to your recipe list.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: bread, Breakfast, Dessert
Cuisine: American, southern
Keyword: Pumpkin Bread, Pumpkin Pecan Streusel Bread
Servings: 6 servings
Author: Anne Walkup

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick butter or 8 tablespoons or 1/2 cup melted
  • 1/2 cup white granulated sugar
  • 1 cup 100% pumpkin I use Libbys canned pure pumpkin
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon of Pumpkin Spice
  • 1/2 teaspoon of cinnamon
  • 2/3 cup buttermilk

Streusel Topping Ingredients:

  • 1/2 cup brown sugar separated 1/4 cup and 1/4 cup
  • 3 tablespoons butter melted
  • 1/4 cup plus 2 tablespoons flour
  • 1/2 cup roughly chopped pecans

Instructions

  • Prepare your streusel topping: add the 1/4 the cup brown sugar and the melted butter to a bowl, and using a fork, mix to blend; add in the flour, and gently toss/fluff the mixture with the fork until the flour is incorporated, and the mixture looks like a bit like “wet sand” crumbles; set the streusel into the fridge to chill. Set aside the other 1/4th cup of brown sugar and pecans.
  • Preheat oven to 350 degrees. Whisk together flour, baking soda, cinnamon, pumpkin pie spice and salt in a large bowl and set aside. Combine melted butter, sugar, pumpkin, eggs and vanilla extract. Stir together with a spoon. Add to flour mixture and mix well with spoon. Stir in buttermilk. Spray a 9 x 5 loaf pan with cooking spray and add batter to pan.
  • Remove streusel from fridge and add the pecans and remaining brown sugar. Mix together and sprinkle over top of bread. Pat down a little with a fork so it will stick to the batter.
  • Cook for 60 minutes or until center test done.

Notes

If you think you'll have a tough time removing the bread from the pan, you can always spray your bread pan with nonstick spray and then line it with parchment paper. Make sure your piece of parchment paper is around three times the size of your loaf pan so that there's an overhang on the two long sides.  Then add in your batter. This will help in removing your bread when it's done.
This bread is made with 100% pure pumpkin puree (I used Libby's canned pumpkin), not canned pumpkin pie MIX.