Description

A rich, tender pumpkin bread featuring a nutty brown butter pecan streusel topping. This recipe balances moisture and spice for a loaf that is perfect for breakfast, snacks, or dessert.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar
½ cup (120ml) vegetable oil
2 large eggs, room temperature
15 oz (425g) pure pumpkin puree
1 teaspoon vanilla extract
4 tablespoons (57g) unsalted butter (for streusel)
½ cup (60g) all-purpose flour (for streusel)
¼ cup (50g) granulated sugar (for streusel)
¼ cup (50g) light brown sugar (for streusel)
½ cup (60g) pecan halves, toasted and chopped
½ teaspoon cinnamon (for streusel)
¼ teaspoon salt (for streusel)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
Melt 4 tablespoons of butter in a small saucepan over medium heat. Cook until it foams, subsides, and forms brown bits with a nutty aroma. Remove from heat and pour into a heatproof bowl to cool slightly.
In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and ½ teaspoon salt.
In a large bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and pumpkin puree until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients. Fold with a rubber spatula until just combined; do not over-mix.
In a small bowl, combine the cooled brown butter, ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, pecans, ½ teaspoon cinnamon, and ¼ teaspoon salt. Mix until it resembles wet sand.
Pour batter into the prepared loaf pan and smooth the top. Sprinkle the streusel evenly over the batter.
Bake at 350°F (175°C) for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. Toast pecans for better flavor. Do not over-mix the batter to avoid a dense loaf. The bread improves in flavor after sitting for a day.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/1
Calories: 280
Sugar: 22
Sodium: 250
Fat: 12
Saturated Fat: 4
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: pumpkin bread, brown butter, pecan streusel, fall baking, moist pumpkin bread, gluten-free option