Description
This moist and flavorful Pumpkin Bread with Brown Sugar Pecan Topping is a perfect fall treat. Spiced with cinnamon, nutmeg, ginger, and cloves, and topped with a sweet, crunchy pecan mixture, it offers a cozy and comforting taste ideal for breakfast, dessert, or a snack.
Ingredients
Scale
Bread 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
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping Ingredients
- ½ cup pecans, chopped
- ¼ cup brown sugar
- 1 tbsp butter, melted
- ½ tsp cinnamon
Instructions
- Preheat Oven 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, nutmeg, ginger, and cloves until evenly combined.
- Combine 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 uniform.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can lead to a dense texture.
- Pour Batter Into Pan: Pour the batter into the prepared loaf pan, spreading it evenly to ensure a uniform bake.
- Prepare and Add Topping: In a small bowl, mix together the chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle this topping evenly over the batter in the pan.
- Bake: Bake the bread in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps set the bread for neat slices.
Notes
- For extra moisture, you can substitute half of the vegetable oil with applesauce.
- Ensure not to overmix the batter to keep the bread light and tender.
- Store pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months if wrapped tightly.
- Check the bread towards the end of baking time as ovens vary.
