Autumn Pumpkin Bread With Pecan Streusel Topping

“The Pastry Queen, Rebecca Rather”
1hr 30mins
2 loaves

Ingredients Nutrition


  1. Bread: preheat oven to 350°.
  2. Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7-9 minutes, until golden brown and aromatic.
  3. Reserve 1/2 cup of the toasted pecans for the topping.
  4. Grease two 9 x 5 inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
  5. Whisk the oil and sugar in a big bowl; add in eggs, pumpkin, and water; whisk until combined.
  6. Stir in the flour, baking soda, spices, and salt; gently stir in 1 cup of the pecan pieces.
  7. Pour half the batter into each loaf pan (for muffins, fill muffin pans almost to the top with batter).
  8. Topping: Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a bowl; sprinkle the topping liberally over the loaves or the muffins before baking.
  9. Bake the loaves for 1 hour, or until a pick comes out clean; bake the muffins for 30-35 minutes.
  10. **May substitute 1 cup of whole wheat pastry flour for 1 cup of all-purpose flour.

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