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This is hands down my favorite recipe right now. The pecan streusel is perfectly buttery, sweet, and crispy, and the pumpkin bread is thick and moist. I will definitely be using the pecan streusel recipe on many more breads/muffins/etc. It is so good! I plan to make a post for the streusel by itself so that it can easily be searched on my website and added to any recipe you want. Even if you don’t like pumpkin bread, it would go great on banana bread, banana muffins (gluten-free), blueberry muffins, apple crisp, and more. It’s a great staple recipe for taking your desserts to the next level! Another idea I have is to use it as a topping on baked pears – yum! I’ll be sure to post a recipe for it when I make it.

If you would rather make pumpkin muffins instead of pumpkin bread, then be sure to check out this Pumpkin Muffin recipe that I posted a few weeks ago. It’s basically the same recipe but I dispersed the batter into muffin cups rather than a bread pan. You can still use the pecan streusel from this recipe and add it to the muffins – you’ll make the exact same amount for it.

On the other hand, if you want a gluten-free pumpkin bread recipe, then check out this Oat Flour Pumpkin Bread.

Let’s get into the recipe now!

Ingredients

Flour – you can use whole wheat or white flour. A note on the flour I use, in case you’re interested: I buy my flour from Sunrise Flour Mill because they grow non-GMO flours and properly mill them. They grow heritage wheat, which was the predominant wheat grown in America up until the 1950’s. It’s more nutrient-dense and easier to digest.

Pumpkin spice, cinnamon, salt – for flavor.

Vanilla extract – adds more depth to the flavor.

Baking soda, baking powder – for leavening. They help the bread rise and they make it light and fluffy.

Butter – adds moisture to the bread as well as delicious buttery flavor. You can sub with coconut oil if you want it dairy free. Read the notes section on the recipe card for more information.

Pumpkin puree – a classic for pumpkin bread. This gives the bread an authentic pumpkin flavor and color, and adds moisture to the bread as well.

Coconut sugar – the sweetener. I love using coconut sugar because it is unrefined, delicious, and lower-glycemic than traditional refined sugars. Coconut sugar is dehydrated coconut sap, but it doesn’t taste like coconut at all – it actually tastes like brown sugar. It’s delicious!

Eggs – for moisture and to help the bread rise and create structure and stability.

Milk – for moisture and creating the proper texture.

Pecans – for the streusel.

Method

Preheat the oven to 350ºF and spray a 9×5 bread pan with oil. I used a glass pan, so keep in mind that cooking times may vary if you are using metal or ceramic.
Combine the dry ingredients in a bowl. In a separate bowl, combine the pecan streusel. Set both aside.
In a kitchen-aid mixer (you can also use a hand mixer with a large bowl), combine the butter, coconut sugar, and vanilla extract. Beat until smooth. Add the pumpkin puree, eggs, and milk. Do not over mix.
Add the dry ingredients and combine with a spatula, folding it into the wet mixture. Do not over mix.
Transfer the batter to the bread pan and smooth out the top. Evenly disperse the pecan streusel on top of the batter.
Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out with moist crumbs, but not wet batter. You don’t want the toothpick to be clean because it means the bread is probably overcooked. Hint: You can loosely cover the pan with foil at about the 40 minute mark to prevent the top from browning too much.
Let it cool in the pan for 30-60 minutes, then transfer to a wire rack to cool completely.

Modifications

If you would like to modify the recipe, then here are some ideas:

Choose the flour – both wheat flour and white flour work great for this recipe. Use 2 cups spooned and leveled and you’re set!
Add maple syrup for extra flavor and moisture – Adding 2-3 Tablespoons of maple syrup will not only add wonderful flavor, but it will also keep the bread even more moist.
To make it dairy-free, sub the butter for softened coconut oil. Keep in mind that this will infuse a coconut flavor into the Pumpkin Bread (unless you use refined coconut oil which is flavorless). You can sub the butter in the pecan streusel for coconut oil as well. Another option is to use avocado oil, however since avocado oil is liquid rather than solid like butter and coconut oil, the texture will turn out different. It’ll still be delicious, but the pecan streusel won’t be as crunchy.
Sub the pecans for walnuts if you don’t like pecans. Keep in mind that pecans have a natural sweetness to them, while walnuts have a slight bitterness to them. But if you like walnuts better than pecans, then you can sub them in the streusel 1:1.
Make it into pumpkin muffins rather than pumpkin bread by following this Pumpkin Muffin recipe. Add the pecan streusel to the muffin recipe and you’re about to indulge in the most delicious pumpkin muffins you’ve ever had!

How to store the Pumpkin Bread

First let the bread cool to room temperature. Leave it in the bread pan and cover tightly with plastic wrap or transfer to an airtight container. Keep at room temperature and eat within 3-5 days. Making sure it is airtight is important for the bread to stay moist and not dry out.

Other recipes you’ll love

Here are other recipes I’m sure you’ll love! You can also check out my Autumn Harvest eCookbook for more Autumn recipes that are wonderfully delicious. It has Apple Crumble Muffins, Spiced Banana Bread, Snickerdoodle Cookies, Crinkle Top Brownies, Apple Crisp, Pecan Pie Bars, Peanut Butter Pumpkin Truffles, and more. Many people have been loving the recipes in the ebook!

Pumpkin Muffins

Oat Flour Pumpkin Bread (gf, df)

Cinnamon Banana Bread Bars (gf, df)

Sourdough Banana Bread

Coffee Cake (gf, df)

Banana Muffins (gf, df)

I hope you love this Pumpkin Bread with Pecan Streusel! Please be sure to leave a review if you made the recipe or a comment on the post if you plan to make it or have any questions. The support means more than you know!