The Best Cozy Pumpkin Pecan Streusel Bread for Fall Mornings

There’s an undeniable magic that sweeps through our kitchens when the crisp autumn air arrives, isn’t there? For me, that enchanting feeling always smells of sweet pumpkin and a symphony of warm spices, a scent that truly defines the season. This Pumpkin Pecan Streusel Bread isn’t just another recipe; it’s a warm, comforting embrace in loaf form, much like my beloved pumpkin-shaped artisan bread that also graces our fall tables, a cherished autumn ritual that quickly extends its welcome into the festive winter months.

I still remember the first time I truly perfected this Pumpkin Pecan Streusel Bread; the rich, intoxicating aroma pulled everyone from their corners of the house to the kitchen, even before it had a chance to cool. It’s that exquisite balance of incredibly moist, perfectly spiced pumpkin bread crowned with a buttery, crunchy pecan streusel that makes it utterly irresistible and unforgettable, perfectly suited for a slow weekend morning or a festive holiday brunch. For those who, like me, revel in every delicious nuance of this seasonal staple, exploring other wonderful renditions of Pumpkin Pecan Streusel Bread can be a delightful journey itself. Trust me, this will become the cherished recipe you reach for year after year.

Why You’ll Love This Pumpkin Pecan Streusel Bread

This isn’t just another pumpkin bread; it’s *the* pumpkin bread. It’s outrageously moist, thanks to a generous helping of pumpkin puree, and perfectly spiced with a blend that whispers ‘fall’ rather than shouts it. The real star, though, is that golden, buttery pecan streusel topping, offering a delightful crunch that contrasts beautifully with the soft crumb below. It’s sturdy enough for breakfast, elegant enough for a holiday table, and comforting enough to chase away any autumn chill. Plus, it fills your home with the most incredible aroma – a pure joy for all your senses.

The Secret to Great Pumpkin Pecan Streusel Bread

The true magic behind a truly great Pumpkin Pecan Streusel Bread lies in two key elements: the quality of your pumpkin puree and the texture of your streusel. For the pumpkin, ensure you’re using pure pumpkin puree, not pie filling, as the latter contains added sugars and spices that will throw off the balance. As for the streusel, the secret is cold butter. Using cold, cubed butter in your streusel mixture prevents it from melting too quickly in the oven, ensuring you get those gorgeous, crunchy crumbs rather than a flat, greasy layer. A light hand when mixing the streusel also helps keep those delicious pecan bits intact.

Pro Tips to Nail It Every Time

Overmixing is the enemy of moist bread, so mix the batter just until the ingredients are combined. A few lumps are perfectly fine! Don’t overbake; a toothpick inserted into the center should come out with moist crumbs, not wet batter. If it’s completely clean, it might be overdone. For an extra boost of flavor, toast your pecans lightly before adding them to the streusel. This brings out their nutty essence beautifully. And always let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack; this helps it set and prevents it from breaking.

Fun Variations to Try Pumpkin Pecan Streusel Bread

Feel like a little extra indulgence? Swirl a ribbon of cream cheese filling into the middle of the batter before adding the top layer of streusel for a creamy surprise. If you’re not a fan of pecans, walnuts or even pepitas (roasted pumpkin seeds) make fantastic streusel additions. For a different spice profile, add a pinch of cardamom or a touch of ginger to the batter. And for a truly festive touch, a simple drizzle of maple glaze (powdered sugar, maple syrup, and a splash of milk) over the cooled bread takes it from delicious to absolutely divine.

Final Thoughts

This Pumpkin Pecan Streusel Bread holds a special place in my heart, reminding me of crisp autumn mornings, warm kitchens, and the simple joy of sharing something homemade. It’s more than just a recipe; it’s an invitation to slow down, savor the season, and create new memories around your kitchen table. Whether you’re baking it for a quiet breakfast, a bustling holiday brunch, or simply because the craving for something warm and comforting strikes, I hope it brings as much warmth and happiness to your home as it does to mine. Happy baking, my friends!

Cozy Pumpkin Pecan Streusel Bread for Fall Mornings

Recipe by SarahCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A wonderfully moist and spiced pumpkin bread crowned with a irresistible buttery pecan streusel. Perfect for fall and winter brunches, or a cozy breakfast treat!

Ingredients

• FOR THE PUMPKIN BREAD:

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

• 1 cup granulated sugar

• 1/2 cup packed light brown sugar

• 1/2 cup vegetable oil or melted unsalted butter

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree (not pie filling)

• FOR THE PECAN STREUSEL:

• 1/2 cup all-purpose flour

• 1/4 cup granulated sugar

• 1/4 cup packed light brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 cup cold unsalted butter, cubed

• 1/2 cup chopped pecans

Directions

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger for the pumpkin bread. Set aside.
• In a large bowl, whisk together the granulated sugar, brown sugar, oil (or melted butter), eggs, vanilla extract, and pumpkin puree until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Prepare the streusel: In a separate small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry blender or your fingertips until crumbly. Stir in the chopped pecans.
• Pour half of the pumpkin bread batter into the prepared loaf pan. Sprinkle half of the pecan streusel evenly over the batter.
• Carefully spoon the remaining pumpkin bread batter over the streusel layer, spreading gently to cover. Sprinkle the remaining streusel over the top.
• Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out with moist crumbs (not wet batter).
• Let the bread cool in the pan on a wire rack for 10-15 minutes before carefully removing it from the pan.
• Transfer the bread directly to the wire rack to cool completely before slicing and serving. Enjoy!

Notes

• A Cozy Twist: For an extra layer of decadence, try adding a simple cream cheese glaze once the bread is completely cool. Just whisk together 4 oz softened cream cheese, 1/4 cup powdered sugar, and 1-2 tablespoons milk until smooth, then drizzle over the top.
• Make Ahead Magic: This pumpkin pecan streusel bread tastes even better the next day! Bake it the evening before your brunch, let it cool completely, then wrap it tightly in plastic wrap. Store at room temperature for up to 3 days, or refrigerate for up to a week.
• Perfect for Gifting: This bread makes a delightful homemade gift during the holidays. Once cooled, wrap individual mini loaves or a full loaf beautifully in parchment paper and twine, adding a personalized tag. It’s a gift from the heart that truly warms the soul.