Autumn Pumpkin Bread With Pecan Streusel Topping

Name: Autumn Pumpkin Bread With Pecan Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread; 1 1/2 cups pecan halves; 1 cup vegetable oil (canola or safflower); 3 cups sugar; 4 large eggs; 1 (15 ounce) can pure pumpkin; 1 cup water; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground nutmeg; 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground cloves; 1/2 teaspoon salt; Topping; 1/2 cup firmly packed golden brown sugar; 1/4 cup unsalted butter, melted and slightly cooled; 2 teaspoons ground cinnamon; 1/2 cup toasted pecan pieces

Servings: persons

Bread
1 1/2 cups pecan halves
1 cup vegetable oil (canola or safflower)
3 cups sugar
4 large eggs
1 (15 ounce) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon salt
Topping
1/2 cup firmly packed golden brown sugar
1/4 cup unsalted butter, melted and slightly cooled
2 teaspoons ground cinnamon
1/2 cup toasted pecan pieces

1
Bread: preheat oven to 350u00b0.
2
Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
3
Reserve 1/2 cup of the toasted pecans for the topping.
4
Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
5
Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
6
Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
7
Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
8
Topping: Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a bowl; sprinkle the topping liberally over the loaves or the muffins before baking.
9
Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
10
**May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.

2628

kcal

Calories

169

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Bread, 1 1/2 cups pecan halves, 1 cup vegetable oil (canola or safflower), 3 cups sugar, and more.

Yes, Autumn Pumpkin Bread With Pecan Streusel Topping falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!