If you are looking for a cozy, comforting treat to brighten up your baking routine, this Pumpkin Bread with Brown Sugar Pecan Topping Recipe is exactly what you need. Moist pumpkin bread infused with warm spices, topped with a crunchy, sweet pecan mixture, delivers a perfect balance of tender crumb and delightful texture. Whether you’re a pumpkin lover or just someone who enjoys a satisfying homemade loaf, this recipe feels like a warm hug on a cool day.

Pumpkin Bread with Brown Sugar Pecan Topping Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role in creating that perfect moist texture, delicious flavor, and irresistible aroma. The blend of spices lends depth, while the pecan topping adds a textured sweetness that turns simple pumpkin bread into a true showstopper.

1 ¾ cups all-purpose flour: The foundation that gives structure to your bread.
1 tsp baking soda: Helps the bread rise and become light and fluffy.
½ tsp baking powder: Adds extra lift and tender crumb.
½ tsp salt: Balances sweetness and enhances all the flavors.
1 ½ tsp ground cinnamon: Creates the classic, warm pumpkin spice note.
½ tsp ground nutmeg: Adds a subtle, nutty spice for depth.
¼ tsp ground ginger: Brings a slight zing to punch up the spices.
¼ tsp ground cloves: Offers aromatic warmth and richness.
1 cup pumpkin puree: The star ingredient, lending moisture and that quintessential pumpkin taste.
½ cup vegetable oil: Keeps the bread wonderfully moist without heaviness.
1 cup granulated sugar: Sweetens the loaf evenly without overpowering.
½ cup brown sugar: Adds a lovely molasses undertone to the flavor.
2 large eggs: Bind everything together and create an airy texture.
1 tsp vanilla extract: Enhances the overall flavor with a hint of warmth.
½ cup pecans, chopped: For that signature crunchy pecan topping.
¼ cup brown sugar: Combines with pecans to make the topping irresistibly sweet and caramelized.
1 tbsp butter, melted: Brings richness to the pecan topping and helps it crisp up.
½ tsp cinnamon: Sprinkled over the topping for an extra burst of spice and warmth.

How to Make Pumpkin Bread with Brown Sugar Pecan Topping Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (175°C). This step ensures a hot and ready environment for even baking. Grease a 9×5-inch loaf pan and line it with parchment paper, which helps the bread release easily once baked.

Step 2: Mix Dry Ingredients

Whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl. This blend of dry ingredients is crucial to evenly distribute leavening agents and spices, providing that signature pumpkin bread flavor with a tender crumb.

Step 3: Combine Wet Ingredients

In a larger bowl, whisk the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract together until smooth. This mixture ensures your bread is moist and sweet, with the pumpkin puree adding that velvety texture and its unmistakable earthy flavor.

Step 4: Bring Everything Together

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix — you want the bread to stay tender and avoid turning dense.

Step 5: Spread Batter in the Pan

Pour the batter into your prepared loaf pan and spread it evenly with a spatula. This ensures uniform baking and a satisfying slice in every piece.

Step 6: Make and Add the Brown Sugar Pecan Topping

In a small bowl, mix the chopped pecans with brown sugar, melted butter, and cinnamon. Sprinkle this mixture generously over the loaf batter. This topping adds a wonderful crunch and caramelized sweetness that perfectly complements the soft pumpkin bread beneath.

Step 7: Bake to Perfection

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen during this stage is simply heavenly.

Step 8: Cool Before Slicing

Let the bread cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack to cool completely. This rest time ensures clean slices and keeps the texture flawless.

How to Serve Pumpkin Bread with Brown Sugar Pecan Topping Recipe

Garnishes

For a simple yet elegant touch, dust the top of each slice with a little powdered sugar or a thin spread of softened butter. If you’re feeling indulgent, a dollop of whipped cream or a drizzle of maple syrup adds a delightful complement.

Side Dishes

This pumpkin bread pairs beautifully with a hot cup of chai tea or freshly brewed coffee, making it a fantastic breakfast or afternoon snack. If serving as part of a brunch spread, add fresh fruit or yogurt on the side for balance and variety.

Creative Ways to Present

Try slicing the pumpkin bread into small squares and serving them as a festive finger food at holiday gatherings. You can also hollow out mini pumpkins and use them as rustic serving bowls to hold slices, creating an eye-catching autumn centerpiece.

Make Ahead and Storage

Storing Leftovers

Wrap leftover pumpkin bread tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to three days, or chill it to extend freshness to a week. The pecan topping keeps its crunch best when refrigerated.

Freezing

This bread freezes wonderfully! Wrap it securely in plastic wrap and foil or place slices in freezer bags. It can be frozen for up to three months without losing flavor or texture.

Reheating

To enjoy warm slices, simply microwave for 15 to 20 seconds or toast gently. You can also warm slices in a low oven (300°F) for about 10 minutes. The pecan topping will regain some crispness, making every bite taste freshly baked.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and makes the recipe convenient year-round. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains added spices and sugars.

What can I substitute for vegetable oil?

You can substitute melted coconut oil, light olive oil, or even applesauce to reduce fat. Each brings a slightly different touch, but vegetable oil keeps the bread moist without altering flavor.

Can I make this recipe gluten-free?

Yes, by swapping all-purpose flour for a gluten-free blend that measures cup for cup, you can make a delicious gluten-free pumpkin bread. Make sure your baking powder is also gluten-free.

How can I tell when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, your bread is ready. If batter sticks to the toothpick, continue baking for a few more minutes.

Can I add other nuts or dried fruits to the topping?

Definitely! Walnuts, almonds, or pecan halves all work wonderfully. Adding dried cranberries or raisins can also give a burst of sweetness that pairs nicely with the spices.

Final Thoughts

This Pumpkin Bread with Brown Sugar Pecan Topping Recipe is a heartfelt favorite because it brings such warmth and joy to any kitchen. It’s the kind of recipe you’ll reach for whenever you want to spoil yourself or share cozy moments with loved ones. Give it a try; your whole family will thank you for filling your home with the sweet scents of fall.

Pumpkin Bread with Brown Sugar Pecan Topping Recipe

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4.2 from 34 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10–12 slices) 1x

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Description

A moist and flavorful pumpkin bread topped with a sweet and crunchy brown sugar pecan mixture, perfect for cozy autumn mornings or as a delightful snack.

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

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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.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves until well combined.
Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and uniform.
Combine mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Pour batter into pan: Pour the batter into the prepared loaf pan and spread it out evenly to ensure uniform baking.
Prepare topping: In a small bowl, combine the chopped pecans, brown sugar, melted butter, and cinnamon. Evenly sprinkle this mixture over the batter in the loaf pan.
Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
Cool: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack and let it cool completely before slicing to maintain structure and flavor.

Notes

Ensure pumpkin puree is not watery to avoid a soggy bread texture.
If you prefer a nut-free version, omit the pecans in the topping.
For added moisture, you can substitute half the vegetable oil with applesauce.
Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
This bread freezes well; wrap tightly and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Bread
Method: Baking
Cuisine: American