PUMPKIN PECAN STREUSEL BREAD – The Southern Lady Cooks

If you love pumpkin, then you must make this bread! It’s simple to make and one of our favorites.

❤️WHY WE LOVE THIS RECIPE

Well.. we love this recipe because we love pumpkin and we love pecans and this recipe just works. It’s moist and loaded in flavor and so easy to make! No mixer needed and comes together quickly. The streusel topping really takes this bread to the next leve and it stays put on the bread, which is a plus!

SWAPS & ADDITIONS

This recipe calls for buttermilk and we suggest you use it to make this recipe. Buttermilk adds a level of fat to this recipe, making it even more moist. You could use walnuts in this recipe as well. Someone commented they drizzled caramel sauce over the top and it was a hit. Another person commented they doubled the pumpkin pie spice. If you love the extra spice then by all means double it!

⭐TIP

Recently remade this bread and used parchment paper in the pan. It was an easy way to remove the bread from the pan in one piece. It worked perfectly. This brea also rises quite a bit but it didn’t run over at all. This is also made with 100% pumpkin puree, not pumpkin mix. Make sure you get the correct kind. One of the key parts of this recipe is putting the streusel topping in the refrigerator the way it says in the directions.

OTHER DELICIOUS RECIPES

Pumpkin Pecan Streusel Bread

Anne Walkup

This pumpkin pecan bread is amazing! It is super easy to make and has fantastic reviews. Add this one to your recipe list.

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course bread, Breakfast, Dessert

Cuisine American, southern

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick butter or 8 tablespoons or 1/2 cup melted
• 1/2 cup white granulated sugar
• 1 cup 100% pumpkin I use Libbys canned pure pumpkin
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon of Pumpkin Spice
• 1/2 teaspoon of cinnamon
• 2/3 cup buttermilk

Streusel Topping Ingredients:

• 1/2 cup brown sugar separated 1/4 cup and 1/4 cup
• 3 tablespoons butter melted
• 1/4 cup plus 2 tablespoons flour
• 1/2 cup roughly chopped pecans

• Prepare your streusel topping: add the 1/4 the cup brown sugar and the melted butter to a bowl, and using a fork, mix to blend; add in the flour, and gently toss/fluff the mixture with the fork until the flour is incorporated, and the mixture looks like a bit like “wet sand” crumbles; set the streusel into the fridge to chill. Set aside the other 1/4th cup of brown sugar and pecans.

• Preheat oven to 350 degrees. Whisk together flour, baking soda, cinnamon, pumpkin pie spice and salt in a large bowl and set aside. Combine melted butter, sugar, pumpkin, eggs and vanilla extract. Stir together with a spoon. Add to flour mixture and mix well with spoon. Stir in buttermilk. Spray a 9 x 5 loaf pan with cooking spray and add batter to pan.

• Remove streusel from fridge and add the pecans and remaining brown sugar. Mix together and sprinkle over top of bread. Pat down a little with a fork so it will stick to the batter.

• Cook for 60 minutes or until center test done.

If you think you’ll have a tough time removing the bread from the pan, you can always spray your bread pan with nonstick spray and then line it with parchment paper. Make sure your piece of parchment paper is around three times the size of your loaf pan so that there’s an overhang on the two long sides.  Then add in your batter. This will help in removing your bread when it’s done.
This bread is made with 100% pure pumpkin puree (I used Libby’s canned pumpkin), not canned pumpkin pie MIX.

Keyword Pumpkin Bread, Pumpkin Pecan Streusel Bread

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