Description
This moist and flavorful Pumpkin Bread with Brown Sugar Pecan Topping is a delightful fall treat. Infused with warm spices like cinnamon, nutmeg, and cloves, and topped with a sweet, crunchy pecan mixture, this bread is perfect for breakfast, snacks, or dessert.
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, ground nutmeg, ground ginger, and ground cloves until evenly 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 homogenous.
- Combine Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Prepare Topping: In a small bowl, combine the chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle this mixture evenly over the batter in the loaf pan.
- Bake: Place the loaf pan in the oven and bake for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Let the bread cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing for best texture and flavor.
Notes
- Use canned pumpkin puree or homemade pureed pumpkin for best results.
- Make sure not to overmix the batter to keep the bread tender and moist.
- If you don’t have parchment paper, generously grease and flour the loaf pan.
- The bread can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- Chilling the batter for 30 minutes before baking can enhance the flavors but is optional.
