Pumpkin Bread With Pecan Crumble
A no-fail recipe for deliciously moist pumpkin bread with a streusel topping.
Equipment
- Loaf Pan 9" x 5"
Ingredients
Streusel 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.
Streusel 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.
Icing Drizzle
- In small bowl, whisk together icing sugar and maple syrup until the consistency of molasses. Drizzle over pumpkin bread; let stand until set.