Infused with warm cinnamon, rich pumpkin, and crunchy pecans, this cinnamon pecan pumpkin bread is the ultimate fall bake!

slices of cinnamon pecan pumpkin bread on parchment with streusel topping scattered around.

Pumpkin bread is a serious hit in every bakery I’ve worked at––it’s one of those super cozy and flavorful treats that’s bursting with fall spices and pumpkin flavor!

Adapted from my pumpkin chocolate chip cake, this one-bowl pecan pumpkin bread is incredibly moist and features the best cinnamon-spiced pecan streusel on top. Besides my apple cider loaf cake, it’s my favorite loaf to bake every fall!

Tips for a Perfect Pumpkin Loaf

Use a kitchen scale. Baking with a scale is my #1 baking tip! If your loaf is turning out dry and crumbly, it’s almost always due to using too much flour.

Cover with foil while baking. Loosely cover the top of the loaf when the pecans are getting dark brown; this allows the loaf to continue baking without the top burning!

Cool before cutting. If you try to slice the loaf when it’s still warm, it will be very delicate and fall apart. I highly recommend waiting until it is completely cooled before cutting into it.

Ingredient Notes and Substitutions

ingredients needed to make pecan pumpkin bread in bowls with labels.

Brown sugar: While both dark brown sugar and light brown sugar are used, you can use just one if you only have it on hand!

Pecans: I use pre-chopped pecans in this recipe for convenience—no extra chopping is required! This is the same reason I love using them in my pecan brownies as well.

Pure pumpkin puree: Not to be confused with pumpkin pie filling! Similar to my chocolate pumpkin cookies, Libby’s Pumpkin Puree will give you the best results, as this is the only brand that is consistent across cans.

Oil: Any flavorless oil like canola or vegetable oil is best. This ingredient keeps the bread super moist and soft for days!

Find the full ingredient measurements and instructions in the recipe card below!

Recipe Instructions

cinnamon pecan streusel in a bowl.

Step 1: Make the streusel topping. In a medium bowl, combine the cold butter, brown sugar, cinnamon, and flour with a pastry blender or a fork until crumbly. Mix in the pecans and set aside.

sugar and butter being mixed together in a mixing bowl.

Step 2: Whisk the sugars and oil. In a large bowl, whisk the melted butter, canola oil, granulated sugar, and brown sugar until combined and the mixture resembles wet sand.

pumpkin puree and egg in a mixing bowl with the butter and sugar.

Step 3: Mix in the wet ingredients. Whisk in the eggs, vanilla extract, and pumpkin puree until combined.

a bowl of pumpkin batter with the dry ingredients on top before mixing.

Step 4: Mix in the dry ingredients. Whisk in the all-purpose flour, cinnamon, salt, baking powder, and baking soda until just combined. Do not over-mix, or the batter will turn out gummy and have large holes!

pumpkin loaf topped with the cinnamon streusel in the baking pan before baking.

Step 5: Bake the pumpkin bread. Spread the pumpkin batter into the prepared baking pan and evenly sprinkle the streusel mixture over the top. Bake for 35-40 minutes, then cover the top with aluminum foil to keep the pecans from burning. When a toothpick inserted into the center comes out covered in a few moist crumbs, take it out and let it cool completely on a wire cooling rack.

Storage and Freezing

Storage: Any leftover slices of pumpkin streusel bread should be stored in an airtight container at room temperature for 2-3 days. To extend the freshness, store the loaf in the fridge for up to 5 days! I recommend waiting to slice it until it is ready to serve. Otherwise, the loaf will dry out.

Freezing: The best way to store pumpkin bread in the freezer is to first cut it into individual slices. Wrap each slice in plastic wrap, then store them in an airtight container or freezer bag for 1-2 months. You can also wrap the loaf whole!

FAQs

How do I know when the loaf is done baking?

Stick a long toothpick or skewer into the center of the loaf and pull it out. When it’s ready, the end should be covered in a few moist crumbs. If it comes out coated in thick batter, continue baking.

Why is some of the streusel falling off the loaf after baking?

Because the top is loaded with streusel, it’s completely normal for some of it to fall off once you start cutting into it. Just sprinkle it back on top of the loaf.

Is the pumpkin bread okay to be left out on the counter?

Yes! No need to refrigerate it, although storing it in the fridge will extend its freshness.

a slice of pumpkin bread with a bite taken out of it.

More Pumpkin Desserts

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

slices of cinnamon pecan pumpkin bread on parchment with streusel topping scattered around.

Cinnamon Pecan Pumpkin Bread

5 from 4 votes
– by Cambrea Gordon

Celebrate the fall season with this streusel pumpkin bread! Each slice of moist pumpkin bread has a spiced cinnamon pecan streusel on top. If you love pumpkin, this easy pumpkin bread recipe is sure to be your new fall favorite!
Print Recipe Save Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 51 minutes
Total Time: 1 hour 1 minute
Course: Dessert
Cuisine: American
Servings: 10 servings

Equipment

Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

Streusel Topping

  • 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 2 tbsp cold unsalted butter, cubed
  • 1 tsp ground cinnamon
  • 1/2 cup chopped pecans

Pumpkin Batter

  • 4 1/2 tablespoons unsalted butter
  • 1/4 cup canola oil
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 3/4 cup + 3 tbsp Libby’s Pumpkin Puree, room temperature
  • 2 large eggs, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour, *see notes below for measuring*
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  • Before you start, line an 8×5 loaf pan with parchment paper and preheat the oven to 350 F/180 C.
  • In a medium bowl, combine the flour, brown sugar, cold butter, cinnamon, and pecans until the mixture is crumbly. Set aside until ready to use.
    1/4 cup (30 g) all-purpose flour, 1/2 cup (100 g) light brown sugar, 2 tbsp (28 g) cold unsalted butter, 1 tsp ground cinnamon, 1/2 cup (60 g) chopped pecans
  • In a large mixing bowl, whisk together the melted butter, oil, sugar, and brown sugar.
    4 1/2 tablespoons (63 g) unsalted butter, 1/4 cup (48 g) canola oil, 1/2 cup (100 g) dark brown sugar, 1/4 cup (50 g) granulated sugar
  • Then whisk in the eggs, vanilla, and pumpkin.
    1 1/2 teaspoon vanilla extract, 2 (100 g) large eggs, 3/4 cup + 3 tbsp (7.5 oz) Libby’s Pumpkin Puree
  • Whisk in the flour, baking powder, baking soda, salt, and cinnamon. Pour the pumpkin batter evenly into the prepared pan, then spread the streusel topping over the top of the batter.
    1 cup (120 g) all-purpose flour, 1 1/2 teaspoon cinnamon, 1/4 teaspoon fine sea salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda
  • Bake for 35-40 minutes, or until the pecans on top are brown. Then remove the loaf from the oven and loosely cover the top with aluminum foil. This will keep the pecans from burning. If you notice they are browning sooner, cover it as soon as possible. Continue baking for another 11-16 minutes, or until a toothpick inserted into the center is covered in a few moist crumbs. Let the pan cool completely on a wire rack then slice and enjoy!
  • Store leftovers wrapped in plastic wrap in an airtight container in the fridge for up to 5 days. I recommend slicing it only when you are ready to eat or serve it otherwise it may dry out. You can also freeze the loaf whole or in slices wrapped in plastic wrap for up to 1 month.

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Cover with foil while baking. To prevent the pecans from burning, loosely cover the top of the loaf when you notice the pecans are getting dark brown. For my oven, this happened around the 35 minutes mark, but yours could be different.
Cool before cutting. It’s hard not to dig in right out of the oven! Waiting until the loaf is completely cool will make it easier to cut into slices.
It’s normal for the streusel to fall off. This pumpkin bread is loaded with streusel on top and it’s completely normal for some of it to fall off once you start cutting into it. Just sprinkle it back on top of the loaf and enjoy as usual.
Serving: 1serving | Calories: 328kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 201mg | Potassium: 87mg | Fiber: 1g | Sugar: 27g | Vitamin A: 339IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

5 from 4 votes (2 ratings without comment)

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Recipe Rating




3 Comments

  1. Lori Grevstad says:

    So moist and delicious. Walnuts were a good sub for pecans.5 stars

  2. Stephanie says:

    I made your chocolate chip pumpkin cake already so of course I had to make this next! It was SO moist and soft and it stayed that way for days!! I’ve tried other pumpkin bread recipes before but none as good as yours. I especially loved the cinnamon pecan crumble on top, it made the bread extra special.5 stars