Description
This Pumpkin Bread with Brown Sugar Pecan Topping is a moist and flavorful quick bread perfect for fall. It combines warm spices and pumpkin puree in the batter, topped with a sweet, crunchy pecan and brown sugar mixture that bakes to a delightful crisp. Ideal as a comforting breakfast or dessert, this American classic is easy to prepare and satisfying to serve.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Topping
- 1/2 cup chopped pecans
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a separate large mixing bowl, blend the canned pumpkin puree, granulated sugar, vegetable oil, eggs, milk, and vanilla extract until the mixture is smooth and homogenous.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the bread tender.
- Pour Batter: Transfer the batter into the prepared loaf pan, spreading it evenly.
- Prepare Topping: In a small bowl, mix together the chopped pecans, brown sugar, melted butter, and flour until it forms a crumbly texture.
- Add Topping: Sprinkle the pecan brown sugar topping evenly over the batter in the loaf pan.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool: Allow the bread to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- If the pecan topping starts to brown too quickly while baking, tent the loaf loosely with aluminum foil to prevent burning.
- This pumpkin bread tastes even better the next day, allowing the flavors to meld and develop further.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
