This Pumpkin Bread recipe makes simple treat, totally from scratch, that will make you feel like Pioneer Woman herself ? Don’t skip this classic fall quick bread this year – for Halloween, Thanksgiving or just because! Makes two loaves, so you’ll have one as a cozy homemade gift idea.
I have a thing for pumpkin goodies for cozy autumn weekend brunches. And I know you do, too. Because the pumpkin waffles here in the Savory Nothings archives? They make the site explode each fall.
For us, the cozy weekend mornings are our little fall “tradition” and I’m sure this golden-orange bread (click here for the Chocolate Chip Pumpkin Bread, if that’s more your style; or try my Pumpkin Coffee Cake to feed a crowd!) will be the star of your autumn mornings, too.
My 5 year old actually doesn’t like anything cakey, so I’m usually stuck whipping up a batch of Pumpkin Scones along this bread – I know, the horror 😉
Pumpkin bread is tasty by itself or with a pat of butter, but life wouldn’t be fun if we couldn’t make it extra special. We love it served with a mug of hot apple cider and a topping of homemade whipped cream for a wonderful treat.
Enjoy!
P.S: If you tried this recipe, why not leave me a review below to let me know how you liked it? You just have to tap the stars below to add your voting!
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Cinnamon Pecan Streusel Pumpkin Bread
Cozy up for fall this year and celebrate the season with this cinnamon crumb pumpkin bread recipe. You won't believe how good it makes your house smell! This recipe makes two loaves with an entire can of pumpkin – no leftovers, more baked goods to enjoy! If you only want one loaf, this recipe is fine to cut in half.
made it? tap the stars to add your rating!
Recipe details
Ingredients
For the streusel
- ⅔ cup flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup chopped walnuts or pecans
- ¼ cup cold butter
For the pumpkin bread
- 2 ¼ cup all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups white sugar
- 15- oz. can pumpkin
- ½ cup melted butter
Instructions
Make the streusel:
- Stir together the flour, brown sugar, cinnamon and chopped nuts in a medium bowl. Add the butter and crumble it into the dry ingredients with your fingertips until there are no more flecks of dry flour and small crumbs form. Cover and refrigerate.
Make the pumpkin bread:
- Prep: Preheat your oven to 350°F. Grease and line TWO 9×5 inch loaf pans.
NOTE!! This recipe makes TWO LOAVES. Please use TWO 9×5 INCH LOAF PANS, if you bake this recipe in one pan, your bread will NOT cook – if you only have one pan, this recipe is fine to halve. - Combine dry ingredients: Stir together flour, pumpkin pie spice, baking powder and salt in a large mixing bowl and set aside.
- Combine wet ingredients: Whisk eggs, sugar, pumpkin and melted butter together in a measuring jug.
- Make the batter: Pour the wet into the dry ingredients and fold in just until combined, do not overmix!
- Bake: Evenly divide the batter between the TWO prepared loaf tins and evenly sprinkle each with the chilled streusel. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool: Cool in the pans for 10 minutes before removing the breads onto a wire rack to cool completely.
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Notes
Ingredient Notes:
Butter for the streusel: Do make sure your butter is cold, and don’t use any substitutes (no buttery spread, no margarine) – real butter is where it’s at for the streusel here. If you MUST mess with the streusel, chilled coconut oil works OK. Sugar: If you don’t have brown sugar, you can easily swap it for white sugar. Pumpkin Spice: If you don’t have pumpkin pie spice, you can use ground cinnamon – or make my Homemade Pumpkin Spice Mix. Flour: You can use whole wheat flour for this bread, just cut back to 2 cups and add 2 tablespoons of cornstarch for a fluffier bread. Butter for the bread: A neutral vegetable oil works well in place of the melted butter. Please note: This recipe uses one entire 15-oz can of pure pumpkin.Baking Tips:
Streusel: Make the streusel before you make the bread batter, then chill it in the fridge until you’re ready. It will have a far nicer crunch and hold its shape better that way. I promise it’s worth following a few recipe rules. Preheating the oven: Quick breads need heat from the minute they start baking, so make sure you preheat the oven before you make the batter. Prepping the pans: I prefer lining my pans for quick breads, so I can easily lift them out of the pan soon after cooking. This helps to keep them from getting soggy on the bottom – just make sure to peel off the baking parchment to cool the bread. And don’t forget: This recipe makes two loaves, so prep two 8×4 or 9×5 inch baking pans! 8×4 will give you a taller bread that probably needs an extra 5-10 minutes to bake through, 9×5 makes a slightly flatter bread (I used 8×4). Mixing the batter: Just like with pancakes and muffins, pumpkin bread batter CANNOT be overmixed. You will have a dense bread that doesn’t rise if you overmix this batter. Baking: Over-baking this bread will make it dry, so bake it right until a toothpick inserted comes out clean. You can also use a kitchen thermometer with a thin probe to test the internal temperature – the bread will be baked once the middle registers about 210F. P.S: Different pans bake at different speeds. My two near-identical loaf pans always have a 5 minute difference, so make sure to check both your loaves.HOW TO STORE PUMPKIN BREAD:
ON THE COUNTER: Store pumpkin bread on the counter wrapped in plastic wrap for up to 2 days. IN THE FRIDGE: In an airtight container in the fridge, this streusel pumpkin bread last for about 4-5 days. FREEZER INSTRUCTIONS: You can freeze this quick bread for up to 3 months. I prefer to freeze it in individual slices because they defrost much faster and I can take out only as much as we need. But you can also freeze entire loaves! Place the cooled bread in a freezer-friendly bag or container and label with the name and use-by date (freeze for up to 3 months). To defrost, place the bread or individual slices unwrapped on a rack on the counter (this is important, or your bread will get soggy) and let come to room temperature for a few hours.Nutrition
Serving: 16slicesCalories: 287kcalCarbohydrates: 43gProtein: 4gSaturated Fat: 3gCholesterol: 28mgSodium: 109mgFiber: 2gSugar: 23g
Nutrition is an estimate.
Lisa says
Can I use fresh cooked pumpkin instead of the can?
Nora says
Lisa, as long as the consistency matches canned pumpkin (thick, not wet or sloppy) it is fine. I can’t vouch for results though, as home cooked pumpkin puree is just so irregular in consistency.
Cathy says
Perfect recipe. Delicious, very moist and great topping. Would love more loaf bread recipes that are as highly rated.
Joy Guliani says
How many mini loaf pans should i use for one recipe (compared to two larger pans)? Six?
Nora says
Joy, it REALLY depends on the size of your mini loaf pans. If they are 2 cup capacity mini loaf pans, you would probably need closer to 8. Hope this helps!
Genia says
Turned out so perfect! My whole family loved it. I did have to use a butter substitute for the streusel because of a dairy allergy but it worked great. I made the full recipe in a 9×13 pan instead of two bread pans. It was perfectly done in 40 minutes. I have a bad habit of burning the bottoms of quick breads so I always cook them in a 9×13 now and I no longer have that problem.
Nora says
I’m so glad you liked it, Genia! Thanks for sharing how you baked it, I’m sure others will appreciate it.
Elizabeth says
Delicious pumpkin bread! Thank you Nora!
Nora says
Always glad to be of help, Elizabeth!
Tiffany says
Absolutely loved this! I left out the pecans because I’m allergic to them but it was so good without them. I will try with the 8×4 pans because you were right the 9×5 does make a very flat loaf.
Nora says
I’m so glad, Tiffany! And yes, the 8×4 pans are definitely my favorites for this recipe 🙂