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Pumpkin Bread with Pecan Streusel

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Ingredients

Units Scale

Dry

270 g whole wheat flour or white flour (2 cups spooned and leveled)

1 1/2 tsp pumpkin spice

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Wet

1 stick of butter (8 Tbsp), softened (see notes for subs)

3/4 cup coconut sugar (125g)

1 tsp pure vanilla extract

1/2 can pumpkin puree (7.5 oz, a little under 1 cup)

2 large eggs

1/4 cup milk of choice

Pecan Streusel

1/4 cup flour

4 Tbsp butter, melted

1/4 cup coconut sugar

3/4 cup chopped pecans

1/2 tsp cinnamon

Instructions

  1. 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.
  2. In a medium or large bowl, combine the dry ingredients until thoroughly mixed. Set aside.
  3. In a separate small bowl, make the pecan streusel by mixing the ingredients together thoroughly.
  4. 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. Beat on low just until combined, do not over mix.
  5. Add the dry ingredients and combine with a spatula, folding it into the wet mixture. Do not over mix, just until everything is incorporated.
  6. Transfer the batter to the bread pan and smooth out the top. The batter is thick.
  7. Evenly disperse the pecan streusel on top of the batter.
  8. Put in the oven and 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 completely clean because it means the bread is probably overcooked and may turn out dry. Hint: You can loosely cover the pan with foil at about the 40 minute mark to prevent the top from browning too much.
  9. Remove from the oven and let it cool in the pan for 30-60 minutes. Then transfer to a wire rack to cool completely. For storage: 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.
  10. As always, please leave a review on the recipe card and a comment on the post! Your support allows me to continue to create content for you, and I appreciate it more than you know.

Equipment

Notes

You can sub softened coconut oil in place of the butter for a dairy-free version. Keep in mind that it’ll add a coconut flavor to the bread (unless you use refined coconut oil, which has the flavor removed).

Find it online: https://homecookedliving.com/pumpkin-bread-with-pecan-streusel/

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