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
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
