Description
This Pumpkin Bread with Brown Sugar Pecan Topping is a moist, warmly spiced quick bread perfect for fall and holiday seasons. It combines autumnal spices with pumpkin puree and a delightful crunchy pecan and brown sugar topping for a deliciously comforting treat.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping
- ½ cup pecans, chopped
- ¼ cup brown sugar
- 1 tbsp butter, melted
- ½ tsp cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves. This creates a fragrant, spiced dry mixture for your bread.
- Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Pour Batter: Pour the batter into the prepared loaf pan and spread it evenly for uniform baking.
- Prepare and Add Topping: In a small bowl, mix chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle this mixture evenly over the batter to form a crunchy, sweet topping.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use canned or homemade pumpkin puree for best results.
- Ensure not to overmix the batter to avoid a dense bread.
- Check the bread after 55 minutes to avoid over-baking.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nuttier flavor, lightly toast the pecans before adding them to the topping.
