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.
