Pecan Streusel Pumpkin Bread

Get ready to cozy up with the warm, spiced taste of this irresistible streusel pumpkin bread! Topped with a buttery, cinnamon-sugar crumble and bursting with the rich flavor of pumpkin, this loaf is the perfect companion for crisp fall mornings or afternoon tea.

One bite, and you’ll wonder how you ever got through autumn without it!

How to make pumpkin bread

1. Make the streusel:
Let’s start with that dreamy topping! In a medium bowl, stir together the flour, brown sugar, cinnamon, and chopped nuts—this mix is going to add such a delightful crunch to your bread.

Next, grab your cold butter and crumble it into the dry ingredients with your fingertips. Keep going until the mixture looks like small crumbs and no dry flour is left—this part is a little messy but so satisfying! Once it’s ready, pop it in the fridge to chill while we move on.

2. Prep the oven and pans:
Preheat your oven to 350°F – it’s time to fill your kitchen with the smell of fall!

Now, grab two 9×5-inch loaf pans and grease them well. To make sure your bread comes out perfectly, line the pans with parchment paper like so:

This recipe makes TWO loaves, so be sure to have both pans ready. Trust me, if you try baking it all in one pan, the middle will never cook properly. Don’t have two pans? No problem! You can halve the recipe and make just one loaf.

3. Mix the dry ingredients:
In a large mixing bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Give it a good stir so all those warm spices are evenly distributed—this step makes sure every bite is full of cozy fall flavor. Set this bowl aside for now.

4. Whisk the wet ingredients:
In a large measuring jug or medium bowl, whisk together the eggs, sugar, pumpkin purée, and melted butter. This mixture is so vibrant and rich—you’ll feel like fall itself is coming to life!

5. Make the batter:
Here’s where the magic happens! Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula, being careful not to overmix.

Stop as soon as the batter comes together—overmixing can make your bread dense, and we want it light and fluffy!

6. Bake the bread:
Evenly divide the batter between your two prepared loaf pans. Then, grab the chilled streusel from the fridge and sprinkle it generously over both loaves. Gently press the streusel into the batter a little, to help it stick.

Into the oven they go! Bake at 350°F for 40-45 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Your house is about to smell absolutely heavenly!

7. Cool the loaves:
Once baked, let the loaves cool in their pans for about 10 minutes—this helps them firm up a bit so they don’t fall apart when you take them out. Then, carefully remove the breads and transfer them to a wire rack to cool completely (if you can resist slicing into them right away!).

Now, all that’s left is to enjoy your gorgeous pumpkin bread—preferably with a hot cup of tea or coffee! 🍂

Top tips

• Don’t overmix the batter: Stir just until the dry and wet ingredients combine. Overmixing can make the bread dense instead of light and tender.
• Use two pans: This recipe makes TWO loaves. Baking it in one pan will result in undercooked bread—halve the recipe if you only have one pan.
• Chill the streusel: Don’t skip this step! Chilled streusel holds its crumbly texture better while baking, giving you that perfect crunchy topping.
• Check for doneness: Use a toothpick to test the center of the bread. If it comes out clean, it’s ready!
• Cool before slicing: Let the loaves cool completely on a wire rack to avoid crumbling when you cut into them. Patience pays off!

Helpful recipe hints

Storage tips

Countertop Storage: Keep your pumpkin bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container. It will stay moist and delicious for 3–4 days at room temperature.

If your kitchen is warm, consider refrigerating it to prevent spoilage!

Freezer Storage: Want to save some for later? Wrap each cooled loaf (or slices) tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. It will keep well for up to 3 months.

When you’re ready to enjoy it, thaw it at room temperature or gently warm it in the oven for that fresh-baked feel!

Recipe variations

• Chocolate chip pumpkin bread: Fold ½–1 cup of chocolate chips into the batter for a sweet twist.
• Maple pecan pumpkin bread: Swap brown sugar in the streusel for maple sugar and use pecans for a cozy, nutty flavor.
• Cranberry-orange pumpkin bread: Add ½ cup dried cranberries and the zest of one orange to the batter for a tangy, festive touch.

Serving ideas

Gifting idea: Wrap a cooled loaf in parchment paper and tie it with twine for a thoughtful homemade gift that everyone will love. Add a jar of apple cider spice mix, or homemade pumpkin spice mix!

Cozy morning treat: Pair a warm slice with your favorite coffee or chai tea for the perfect fall breakfast. Spread a little cream cheese or pumpkin butter on top, or even some whipped honey butter!

Dessert delight: Serve it slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream for a show-stopping end to any meal.

Festive brunch: Add it to a seasonal brunch spread alongside a winter fruit salad, yogurt, and other baked goodies—your guests will be wowed!

More pumpkin breakfast treats

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Recipe first published in 2017. Updated on 10/20/2019, updated again on 11/17/2024 with new photos and better text. The recipe has always stayed the same.