Autumn Delight: Pumpkin Bread with Brown Sugar Pecan Topping Imagine the warm aroma of cinnamon and nutmeg filling your kitchen as you pull a freshly baked loaf of Pumpkin Bread with Brown Sugar Pecan Topping from the oven. This recipe encapsulates the essence of autumn, offering a delightful combination of tender pumpkin bread and a sweet, crunchy pecan topping. Each slice is a comforting taste of the season, making it perfect for breakfast, an afternoon snack, or a cozy dessert by the fireplace.
Harvest Flavors
The star of this bread is the rich, earthy flavor of pumpkin, complemented by a medley of warm spices like cinnamon and nutmeg.
Crunchy Sweetness
The crowning glory of this recipe is the brown sugar pecan topping, which adds a delightful crunch and a sweet finish to every slice.
Substitutions and Variations:
Customize your Pumpkin Bread with Brown Sugar Pecan Topping with these variations:
- Chocolate Swirl: Fold in chocolate chips or chunks for a chocolatey twist.
- Nutty Variation: Use walnuts or almonds instead of pecans for a different nutty flavor.
- Fruit Fusion: Add dried cranberries, raisins, or chopped dried apricots for a fruity burst.
Closing
Now that you’ve discovered the autumn delight of Pumpkin Bread with Brown Sugar Pecan Topping, it’s time to savor its warm and comforting goodness. Share it with family and friends, serve it as a centerpiece at gatherings, or enjoy it as a treat during the crisp fall season. Don’t forget to leave a review and share your favorite variations or serving suggestions with us. Happy baking!
Tips or Notes:
- Make sure to use pure pumpkin puree, not pumpkin pie filling, for this recipe.
- You can replace the vegetable oil with applesauce for a lower-fat option.
- Store any leftover bread in an airtight container to keep it fresh.
Frequently Asked Questions
Can I make this Pumpkin Bread with Brown Sugar Pecan Topping in advance?
Yes, you can bake the bread in advance and store it at room temperature for a day or two. It also freezes well for longer storage.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can use pumpkin pie spice as a convenient alternative.
PUMPKIN BREAD WITH BROWN SUGAR PECAN TOPPING
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- For Pumpkin Bread:
1 3/4 cups 1 3/4 (220g) all-purpose flour
1 teaspoon 1 baking soda
1/2 teaspoon 1/2 baking powder
1/2 teaspoon 1/2 salt
1 teaspoon 1 ground cinnamon
1/2 teaspoon 1/2 ground nutmeg
1/4 teaspoon 1/4 ground cloves
1/4 teaspoon 1/4 ground allspice
1/2 cup 1/2 (120ml) vegetable oil
1 1/2 cups 1 1/2 (340g) granulated sugar
2 large 2 eggs
1 teaspoon 1 vanilla extract
1 cup 1 (240g) pumpkin puree
- For Brown Sugar Pecan Topping:
1/4 cup 1/4 (30g) all-purpose flour
1/4 cup 1/4 (50g) brown sugar
2 tablespoons 2 cold unsalted butter, diced
1/2 cup 1/2 (60g) chopped pecans
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch (23x13cm) loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice. Set aside.
- In a large mixing bowl, combine the vegetable oil and granulated sugar. Mix until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in the pumpkin puree until the batter is smooth.
- Pour the batter into the prepared loaf pan and spread it evenly.
- In a small bowl, prepare the brown sugar pecan topping by mixing the flour and brown sugar. Cut in the cold diced butter until the mixture resembles coarse crumbs. Stir in the chopped pecans.
- Sprinkle the topping evenly over the pumpkin bread batter.
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice your Pumpkin Bread with Brown Sugar Pecan Topping and savor the autumn delight!
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