This pumpkin bread with streusel topping is so good with the homemade pumpkin pie spice, a ribbon of sugar-cinnamon swirl in the center, and a crunchy pecan crumble on top. I started with my classic pumpkin bread, which is buttery and tender, but what sets this bread apart if the spiced and sweet in every bite including the pop of ginger in the pecan streusel.
Why I Made This Nutty Pumpkin Bread
I already have a few pumpkin bread recipes on the blog, including a Pumpkin Bread with Cream Cheese Frosting, and a cozy Banana Pumpkin Bread. But I wanted a version that did more: something with a cinnamon-sugar swirl baked right in and a thick, crunchy pecan streusel on top. So I combined both into this loaf, and the result is a bread that’s layered with flavor and texture in every bite.
What Makes This Pumpkin Bread Special
This pumpkin loaf recipe starts with my classic pumpkin bread and is so delicious it deserves a spot in your fall baking lineup because:
- Homemade Pumpkin Pie Spice: It's a bold blend that includes cinnamon, nutmeg, ginger, cloves, and allspice. This spice combination adds a lot of depth of flavor to the pumpkin bread. The best part of making your own homemade spice blend, is that you can adjust the spices according to your own tastes. If you want more of a peppery bite add a little more ginger.
- Sugar-Cinnamon Swirl: This layer of sugar and cinnamon not only adds lots of flavor in the middle of the loaf from the cinnamon and pecans. Plus the way the sugar-cinnamon swirls in each slices is so pretty.
- Thick Pecan Streusel: Made with brown sugar, warm spices, and toasted pecans, I cannot get enough of this streusel topping. I especially love the slight heat and spiciness of the ground ginger. This streusel holds its texture and adds a sweet, crunchy topping and I can't get enough of it. Sometimes I eat the top of the slice first.
Tips for the Best Pumpkin Bread with Streusel
- Toast the Pecans: Pre-toasted nuts can be overly toasted and taste a little burnt. For the best flavor buy raw pecans and toast them yourself for the best flavor.
- Don’t Skimp on the Streusel: It may seem like a lot, but it all fits and bakes up beautifully into a crunchy, flavorful topping.
- Weigh Your Ingredients: I've said it before and I'll say it again, weigh your flour to ensure you have the right amount for the best results. Weighing the pumpkin puree is also the easiest way to make sure you have a cup, and you'll have fewer dirty dishes.
- Use an Instant-Read Thermometer: Using a thermometer will help ensue you don't underbake or overbake the pumpkin loaf.
Pumpkin Streusel Bread Ingredients
- Pumpkin Puree: I always recommend using Libby’s Pumpkin Puree. I tested the pumpkin bread recipe multiple times using homemade pumpkin puree, organic pumpkin puree, and Libby’s. Libby’s was the hands-down winner. Libby makes their puree with a specific type of pumpkin (pie pumpkin) better suited to baking. If you want to make your own, I have a pumpkin puree recipe you can follow.
- Pumpkin Pie Spice: I think it’s always best to make homemade pumpkin pie spice over store-bought versions so that you can control the exact spice combination. I have a tried and true pumpkin pie spice recipe that I’ve been using for many years and that doesn't have any added sugar.
- Dark Brown Sugar: I like dark brown sugar, because it adds more of a molasses note to the pumpkin loaf and tastes less sweet to me than light brown sugar. You can absolutely use light brown sugar, but I call out dark brown specifically because I prefer it.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Pumpkin Bread with Pecan Streusel
Step 1: Make the pecan streusel and place it in the refrigerator until ready to use.
Step 2: Whisk together the flour, salt, baking soda, and baking powder in a medium-sized bowl.
Step 3: In a large bowl, whisk together the granulated sugar, brown sugar, and homemade pumpkin pie spice.
Step 4: Add the eggs and whisk until the mixture is thick and lighter in color.
Step 5: Whisk in the cooled melted butter, followed by the pumpkin puree and buttermilk
Step 6: Fold the dry ingredients into the wet mixture, mixing until just combined.
Step 7: Don’t overmix - a few lumps remaining are okay.
Step 8: Spoon half of the batter in the prepared loaf pan.
Step 9: Spread the sugar-cinnamon evenly over the batter.
Step 10: Add the remaining batter to the baking pan.
Step 11: Add the pecan streusel over the batter. Lightly press it into the batter.
Step 12: Bake the pumpkin bread until it is risen and the internal temperature registers as 202°F.
Step 13: Remove the loaf from the oven and let it cool for 15 minutes before removing it from the pan. Let it cool for an hour before slicing it.
Did you make this pumpkin streusel bread? If so, please leave a rating and a comment below and let me know what you think.
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Pumpkin Bread with Streusel and Cinnamon Swirl
Ingredients
Pecan Streusel Topping
- 1/2 cup (63 grams) unbleached all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon Diamond kosher salt
- 4 tablespoons (57 grams) unsalted butter cold
- 3 tablespoons (37 grams) packed dark brown sugar
- 1/3 cup (38 grams) toasted pecans coarsely chopped into large pieces
Sugar Cinnamon Swirl
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon (13 grams) packed brown sugar
- 1 tablespoon (8 grams) unbleached all-purpose flour
- 1 tablespoon ground cinnamon
- 1 ounce (28 grams) toasted pecans
Pumpkin Bread
- 8 tablespoons (113 grams) unsalted butter melted
- 1-3/4 cups (220 grams) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup (100 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1-1/2 tablespoons pumpkin pie spice
- 2 large (100 grams) eggs room temperature
- 1 cup (227 grams) pumpkin puree Libby's recommended
- 1/4 cup (60 ml) buttermilk room temperature
Glaze (optional)
- 3/4 cup (90 grams) powdered sugar
- 3-4 teaspoons milk
Instructions
- Preheat the oven to 350°F. Butter and flour an 8.5 x 4.5-inch loaf pan. Line the pan with parchment paper so it overhangs the long sides of the loaf pan. Use clips to hold the paper in place.
- Once the oven preheats toast the pecans for 5 minutes on small sheet pan.
Make the Pecan Streusel Topping
- Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.
- Place the flour, cinnamon, nutmeg, ginger, and salt in a small bowl. Whisk until well combined. Add the butter and toss it in the flour mixture to coat the butter with the flour.
- Use the pastry blender or your hands to blend the butter into the flour mixture, until the mixture resembles clumpy sand.
- Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large breadcrumbs. Add the chopped pecans and mix them into the crumble. Refrigerate the crumble until ready to use.
Make the Sugar-Cinnamon Swirl
- Whisk together the white sugar, brown sugar, flour, and ground cinnamon. Pour it into the bowl of a mini food processor, add the nuts and process until the nuts are in small pieces. If you don't have a mini food processor, chop the nuts really fine and mix them into the sugar-cinnamon mixture. Set it aside.
Make the Pumpkin Bread
- Melt the butter in a small saucepan over low heat to prevent splatter and avoid evaporation. Remove the butter from the heat and set it aside.
- Put the flour, baking powder, baking soda, and salt in a medium-sized bowl. Whisk for 30 seconds to combine.
- Place the white sugar, brown sugar, and pumpkin pie spice in a large bowl. Use a whisk to combine. Use your fingers to break up any brown sugar clumps.
- Add the eggs and whisk until thoroughly combined and the sugar starts to dissolve. Add the melted butter, whisk until incorporated, and then add pumpkin puree and whisk to combine. Add the buttermilk and whisk until thoroughly incorporated.
- Add half the flour mixture to the wet ingredients and mix with a silicone spatula until the dry ingredients are thoroughly mixed in. Repeat with the rest of the flour. The batter will be lumpy, which is okay.
- Spoon half the batter into the prepared loaf pan and use an offset spatula to spread the batter evenly across the pan. Sprinkle the sugar-cinnamon mixture over the batter as evenly as possible. Spoon in the remaining batter and use an offset spatula to smooth it. Spread the pecan streusel on top.
- Bake for 55-65 minutes or until a long skewer inserted in the center comes out clean with no more than a few crumbs clinging to it or an instant read thermometer inserted in the center registers at 202°F. Rotate the pan after the first 25 minutes.
- Remove from the oven and allow to cool in the loaf pan for 10 minutes. Loosen the bread from the short sides of the pan with a spatula. Lift the bread from the pan, remove the parchment, and place it on a cooling rack. Allow the bread to cool to room temperature before slicing.
Storage
- Store the pumpkin bread at room temperature for two days in an airtight container or wrapped in plastic wrap. After two days, store it in the refrigerator for up to 1 week.
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