If you’ve been yearning for a moist, flavourful pumpkin cake that’s not too heavy, this is it. Canned pumpkin purée means you can bake it any time of year, and it’s easy to gussy it up with a pecan crumble and icing drizzle.

Make your own Pumpkin Pie Spice Mix for this recipe – it has the perfect balance of sweet spiciness to balance the rich flavours of pumpkin.

Pumpkin Bread With Pecan Crumble

A no-fail recipe for deliciously moist pumpkin bread.

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Course baking, Dessert, Snack

Servings 8

Ingredients

Pecan Crumb Topping

⅔ cup all-purpose flour
½ cup packed light-brown sugar
1 tsp Pumpkin Pie Spice
½ tsp salt
¼ cup unsalted butter melted
½ cup pecans chopped (optional)

Pumpkin Bread

1¾ cups all-purpose flour
2 tsp Pumpkin Pie Spice
1 tsp baking soda
½ tsp baking powder
½ tsp cinnamon
¾ tsp salt
¾ cup granulated sugar
¾ cup packed light-brown sugar
2 eggs
1⅓ cups canned pumpkin purée
½ cup vegetable oil
1½ tsp vanilla

Icing Drizzle

⅔ cup icing sugar
1 tbsp maple syrup or water approx

Instructions

Preheat oven to 350°F. Grease 9 x 5-inch loaf pan and line with parchment, leaving overhang on the long sides.

Pecan Crumb Topping

In bowl, whisk together flour, brown sugar, Pumpkin Pie Spice and salt. Using fork, stir in butter until large crumbs form; stir in pecans (if using). Set aside.

Pumpkin Bread

In bowl, whisk together flour, Pumpkin Pie Spice, baking soda, baking powder, cinnamon and salt.
In large bowl, whisk together granulated sugar, brown sugar and eggs until light and smooth. Whisk in pumpkin purée, oil and vanilla until combined. Scrape into prepared pan, smoothing top. Sprinkle with crumble, gently pressing it in.
Bake until loaf is golden and cake tester inserted in centre comes out clean, covering with foil if top is browning too quickly, 65 to 75 minutes. Let cool on rack for 10 minutes; then remove from pan, remove parchment and let cool on rack.