Streusel Pumpkin Bread
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!
Equipment
Ingredients
Streusel Topping
- ¼ cup all-purpose flour
- ½ cup light brown sugar packed
- 2 tablespoon cold unsalted butter cubed
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
Pumpkin Batter
- 4 ½ tablespoons unsalted butter
- ¼ cup canola oil
- ½ cup dark brown sugar packed
- ¼ cup granulated sugar
- ¾ cup + 3 tbsp Libby’s Pumpkin Puree room temperature
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
- 1 cup all-purpose flour *see notes below for measuring*
- 1 ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Before you start, line an 8x5 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.
- In a large mixing bowl, whisk together the melted butter, oil, sugar, and brown sugar.
- Then whisk in the eggs, vanilla, and pumpkin.
- 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.
- 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.