If there’s a single recipe that sings of autumn and pure home-baked comfort, it’s this Pumpkin Bread with Brown Sugar Pecan Topping. From its warmly spiced crumb to the sweet, nutty, caramelized crunch on top, this loaf is everything you dream about on a crisp fall afternoon. Every bite is packed with soothing pumpkin flavor and just the right amount of cozy spices; the brown sugar pecan topping adds irresistible texture and a hint of nutty sweetness that will keep you coming back for a second slice. Whether you’re a lifelong pumpkin lover or a quick bread enthusiast, this recipe brings all the magic of the season to your kitchen in just about an hour.
Ingredients You’ll Need
Ingredients You’ll Need
It’s the balance of simple pantry staples and a few signature touches that give this Pumpkin Bread with Brown Sugar Pecan Topping its wow factor. Each ingredient pulls its own weight, from the earthy pumpkin to the rich brown sugar, making every slice perfectly moist, flavorful, and golden brown.
- All-purpose flour: The base for structure and just the right tenderness in each slice.
- Baking soda & baking powder: Both work together to give the bread its beautiful lift and soft crumb.
- Salt: A pinch sharpens the spice and deepens flavor complexity.
- Ground cinnamon: You’ll notice its warm hug in every bite—this is autumn, bottled.
- Ground nutmeg: Adds earthy, slightly sweet undertones that pair perfectly with pumpkin.
- Ground cloves: Just a bit for a subtle spicy edge that makes the loaf unforgettable.
- Canned pumpkin purée: The star ingredient, for a moist crumb and gorgeous color.
- Vegetable oil: Delivers richness and keeps the bread deliciously soft even days later.
- Large eggs: Bind everything together for a cohesive and tender loaf.
- Granulated sugar: Sweetens the bread and keeps the crumb light.
- Brown sugar: Adds deeper flavor with a subtle molasses note—used both in the loaf and the topping.
- Vanilla extract: Rounds out all the flavors with its mellow warmth.
- Chopped pecans: The base of the topping, lending nutty crunch and visual appeal.
- All-purpose flour (for topping): Helps the topping turn into wonderful crisp crumbles.
- Melted butter: Ensures the topping bakes to golden, crunchy perfection.
How to Make Pumpkin Bread with Brown Sugar Pecan Topping
Step 1: Prep Your Pan and Oven
Before you get started, preheat your oven to 350°F (175°C) for even, golden baking. Grease a 9×5-inch loaf pan and line the bottom with parchment paper, which makes removing your finished loaf a breeze and helps prevent sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This single step ensures the leaveners and spices are distributed evenly, so every slice gets the perfect hit of autumn flavor and that gentle rise.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin purée, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and glossy. This rich mixture is what gives our Pumpkin Bread with Brown Sugar Pecan Topping that signature moisture and silky crumb.
Step 4: Bring It All Together
Add the whisked dry ingredients to the wet mixture and stir gently until just combined. Be careful not to overmix; a few small flour streaks are perfectly fine and help keep the loaf tender rather than tough.
Step 5: Pour and Smooth
Pour the batter into your prepared loaf pan and use a spatula to smooth the top. The batter will be thick, which means you’re going to get a dense, flavorful bread with the ideal crumb.
Step 6: Prepare the Brown Sugar Pecan Topping
In a small bowl, stir together the chopped pecans, brown sugar, flour, and melted butter until crumbly and evenly moistened. This mixture transforms into a crunchy, caramelized layer during baking—truly the crowning glory of Pumpkin Bread with Brown Sugar Pecan Topping!
Step 7: Add the Topping
Sprinkle the brown sugar pecan mixture evenly over the batter, pressing lightly to adhere if needed. This keeps the topping from falling off as the loaf rises and bakes to perfection.
Step 8: Bake and Cool
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This not only helps set the crumb but also makes slicing easier (and cleaner!).
How to Serve Pumpkin Bread with Brown Sugar Pecan Topping
Garnishes
If you’re feeling extra festive, dust your cooled loaf with a light sprinkling of powdered sugar or serve each slice with a dollop of whipped cream. For true decadence, a light drizzle of caramel sauce beautifully complements that brown sugar pecan crunch.
Side Dishes
This classic loaf shines alongside a piping hot mug of chai or fresh-brewed coffee. For an autumnal brunch spread, try serving it beside spiced apple compote or Greek yogurt—the creamy tang is a lovely contrast to the sweet, nutty topping.
Creative Ways to Present
You can cube leftover slices for an elegant pumpkin bread trifle with layers of vanilla pudding and whipped cream. Or serve warm slices à la mode with a scoop of cinnamon or vanilla ice cream—guests will swoon over your take on Pumpkin Bread with Brown Sugar Pecan Topping!
Make Ahead and Storage
Storing Leftovers
After your Pumpkin Bread with Brown Sugar Pecan Topping cools completely, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to three days. The flavor actually deepens with time, making the day-after bread even more delicious.
Freezing
This bread freezes beautifully! Slice the cooled loaf and wrap individual pieces in plastic wrap, then place them in a freezer bag. They’ll stay fresh for up to three months—simply thaw at room temperature whenever a pumpkin craving strikes.
Reheating
To enjoy that just-baked warmth and revive the topping’s crunch, pop a slice in the microwave for about 15 seconds or toast lightly in a toaster oven. It’s the coziest snack, especially on chilly mornings!
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, you can! Just make sure to roast and mash your fresh pumpkin until smooth, and let it drain any excess liquid. Your homemade purée will bring a wonderful earthy richness to the Pumpkin Bread with Brown Sugar Pecan Topping.
What if I don’t have pecans? Can I use another nut?
Absolutely. Walnuts or chopped hazelnuts both work beautifully and pair well with the flavors in this loaf. The topping is all about that sweet crunch, so feel free to use what you have on hand.
How can I make this recipe dairy-free?
This Pumpkin Bread with Brown Sugar Pecan Topping is already almost dairy-free! Just swap out the butter in the topping for a plant-based alternative or coconut oil, and you’re set.
Can I add chocolate chips or dried fruit?
You sure can. Stir up to ½ cup of chocolate chips or chopped dried cranberries into the batter before baking for extra sweetness and flavor—the bread is wonderfully versatile.
Why is my bread dense or gummy in the center?
This can happen if the batter is overmixed or if the loaf is underbaked. Be gentle when combining wet and dry ingredients, and always test for doneness with a toothpick inserted into the center before removing from the oven.
Final Thoughts
I can’t encourage you enough to give this Pumpkin Bread with Brown Sugar Pecan Topping a try. Once you experience the harmony of spiced, moist pumpkin bread and that irresistible nutty-sweet topping, you’ll be hooked. It’s a treat that brings cozy autumn vibes into any kitchen—happy baking!
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Pumpkin Bread with Brown Sugar Pecan Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of fall with this delicious Pumpkin Bread topped with a sweet Brown Sugar Pecan crumble. Perfect for breakfast or dessert, this moist and spiced loaf will be a hit with your family and friends.
Ingredients
For the Bread:
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup canned pumpkin purée
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
For the Topping:
- ½ cup chopped pecans
- ¼ cup brown sugar
- 1 tbsp all-purpose flour
- 1 tbsp melted butter
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
- Combine Batter: Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.
- Add Topping: Pour the batter into the prepared loaf pan and smooth the top. In a small bowl, mix the chopped pecans, brown sugar, flour, and melted butter until crumbly. Sprinkle the topping evenly over the batter.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture, add 2 tablespoons of sour cream to the batter.
- This bread keeps well for several days and tastes even better the next day.
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