Pecan Streusel Pumpkin Bread

4.90 from 191 votes

Pecan Streusel Pumpkin Bread

This is the pumpkin bread I make every fall — soft, spiced, and crowned with a buttery cinnamon streusel that makes your kitchen smell like home. It’s simple to mix up, bakes into two loaves (one for now, one for later), and tastes even better the next day.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Difficulty: Easy

Servings: slices

Calories: 287kcal

Author: Nora from Savory Nothings

Ingredients

For the streusel

⅔ cup flour
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ cup chopped pecans OR walnuts, OR skip
¼ cup cold butter diced

For the pumpkin bread

2 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
1 ½ cups granulated sugar
1 (15-oz) can pure pumpkin purée
½ cup melted butter OR oil

Instructions

Prep:
Preheat the oven to 350°F. Get your ingredients ready.
If you don't have brown sugar for the streusel, granulated is fine! And if you don't have pumpkin spice, you can use all cinnamon and it will still be wonderful.
Make the streusel:
In a medium bowl, stir together the flour, brown sugar, cinnamon, and nuts. Add the cold butter and crumble it in with your fingertips (or a fork, if you’re feeling fancy) until it looks like damp sand with little clumps - no dry flour left.
Pop it in the fridge while you make the batter; chilled streusel holds its shape better and gives that perfect bakery-style crunch.
Prep your pans:
Grease and line two 8×4-inch loaf pans (or 9×5-inch - either works, but the smaller one is my favorite; the larger pans make a flatter loaf).
💡 Note: This recipe makes two loaves. If you bake it in one pan, the center will stay gooey forever. If you only have one pan, just halve the recipe.
Yes, my photo shows the same pan twice, but I figured I better make it visually crystal clear before I ruin your ✨fall baking moment✨🙈
Combine the dry ingredients:
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Set aside.
Pause for a second - doesn’t that smell good already?
Mix the wet ingredients:
In a big measuring jug or another bowl, whisk together the eggs, sugar, pumpkin purée, and melted butter or oil.
If you’re using melted butter, make sure it’s cooled a little first so it doesn’t scramble your eggs - learned that one the hard way.
Make the batter:
Pour the wet mixture into the dry ingredients and gently fold them together with a spatula or a wooden spoon. Stop as soon as there’s no dry flour visible - a few lumps are fine. Overmixing is what turns soft bread into a chewy brick.
Assemble and bake:
Divide the batter evenly between your two pans. Sprinkle the chilled streusel on top - all the way to the corners.
Bake for 40–45 minutes, or until a toothpick poked into the center comes out clean and the tops look golden and crisp. Your kitchen will smell like fall’s greatest hits - cinnamon, pumpkin, and a little triumph.
Cool: Cool in pans for 10 minutes before removing the breads onto a wire rack to cool completely.

Video

Notes

Ingredient notes

Brown sugar: I use light, but feel free to use dark brown sugar for a deeper molasses flavor.
Pumpkin: Use canned pumpkin purée, not pie filling. Homemade purée is fine if it’s thick, not watery - blot dry with paper towels if needed.
Butter: Swap with melted coconut oil or vegetable oil for a dairy-free option.

Recipe tips

Don’t overmix: Stir the batter just until the wet and dry ingredients combine for soft, fluffy bread.
Use two pans: This recipe makes two loaves. Baking in one pan will leave the bread undercooked in the middle, so halve the recipe if you only have one pan.
Chill the streusel: Cold streusel holds its shape better, creating a crunchy, bakery-style topping.

Storage tips

Countertop storage: Wrap loaves tightly or store in an airtight container for 3–4 days at room temperature. Refrigerate if your kitchen is warm.
Freezer storage: Wrap cooled loaves or slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Nutrition