If you’re searching for the perfect autumn treat, Pumpkin Bread with Brown Sugar Pecan Topping is absolutely irresistible. This loaf combines that classic, cozy pumpkin flavor with a delightfully crunchy, caramelized pecan topping. Each bite is moist, warmly spiced, and just sweet enough for breakfast or dessert. I promise you’ll want to make this easy loaf on repeat through the entire pumpkin season—maybe all year round!

Pumpkin Bread with Brown Sugar Pecan Topping Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how a handful of everyday pantry staples can turn into such a memorable loaf. For this Pumpkin Bread with Brown Sugar Pecan Topping, every ingredient plays a crucial role: the pumpkin gives moisture and gorgeous orange color, warm spices add depth, and the nutty topping seals the deal with a sweet, crunchy finish.

All-purpose flour: Provides structure for a perfectly tender crumb in every slice.
Baking soda & baking powder: These leaveners help the bread rise beautifully, so it’s never dense or heavy.
Salt: A dash of salt sharpens and balances out the sweetness in the loaf.
Ground cinnamon, nutmeg, cloves, and ginger: This bold blend brings that irresistible, unmistakable pumpkin spice warmth.
Vegetable oil: Keeps the bread ultra-moist and tender, even days after baking.
Granulated sugar & light brown sugar: This duo sweetens the bread and gives a hint of caramel flavor.
Eggs: Bind all the ingredients and give the loaf rich texture.
Vanilla extract: Adds a subtle layer of cozy flavor to the batter.
Canned pumpkin puree: Not only provides authentic pumpkin flavor, but also gorgeous color and all that moisture.
Milk: A splash helps create a silky, smooth batter.
Pecans: Chopped pecans create that signature crunchy, nutty topping.
Brown sugar (for the topping): Gives a crumbly, caramel sweetness when baked.
Flour (for the topping): Helps the topping get that perfectly crumbly bite.
Cinnamon (for the topping): Boosts the warming spices right on top.
Melted butter: Binds everything into a delectable, chunky topping.

How to Make Pumpkin Bread with Brown Sugar Pecan Topping

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with baking spray or butter, making sure to reach every corner—this helps your Pumpkin Bread with Brown Sugar Pecan Topping pop right out when it’s done!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, baking powder, salt, and all those cozy spices: cinnamon, nutmeg, cloves, and ginger. Mixing the dry ingredients together ensures the spices are distributed evenly for flavor in every bite.

Step 3: Whisk the Wet Ingredients

Grab a large mixing bowl and whisk together the oil, granulated sugar, and brown sugar until smooth and glossy. Then add in the eggs one at a time, beating well after each addition, followed by a splash of vanilla and all that glorious pumpkin puree. Pour in the milk and whisk until just combined—the batter should be creamy and fragrant.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to your wet mixture in two or three batches. Stir gently with a spatula until just combined; be careful not to overmix, or you’ll lose that tender, springy texture Pumpkin Bread with Brown Sugar Pecan Topping is known for!

Step 5: Spread the Batter in the Pan

Pour your pumpkin bread batter into the prepared loaf pan, using a spatula to smooth the top so the bread bakes up even and pretty.

Step 6: Make the Brown Sugar Pecan Topping

In a small bowl, mix up the chopped pecans, brown sugar, flour, cinnamon, and melted butter until you have a sandy, chunky crumble. Sprinkle this topping all over your batter, pressing gently so it sticks.

Step 7: Bake to Perfection

Slide the pan into your preheated oven and bake for 55 to 65 minutes. You’ll know your Pumpkin Bread with Brown Sugar Pecan Topping is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let it cool in the pan for 10 minutes, then run a knife around the edges and transfer to a wire rack to finish cooling fully.

How to Serve Pumpkin Bread with Brown Sugar Pecan Topping

Garnishes

For an extra special touch, try serving slices with a light dusting of powdered sugar or a dollop of whipped cream. A drizzle of maple glaze takes this Pumpkin Bread with Brown Sugar Pecan Topping from comforting snack to fancy dessert territory in seconds!

Side Dishes

This spiced loaf pairs beautifully with a creamy latte, herbal tea, or even a glass of cold milk. For a brunch spread, serve alongside fresh fruit, Greek yogurt, or a platter of sharp cheeses to balance out the sweetness.

Creative Ways to Present

Cut the loaf into thick slices and arrange them on a pretty board with extras like toasted pecans and dried cranberries. For a party, cube the bread and serve with skewers or sticks for a fun, dippable fall dessert centerpiece. You can even wrap individual slices for a sweet, homemade gift!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pumpkin Bread with Brown Sugar Pecan Topping tightly in plastic wrap or store in an airtight container at room temperature. It will stay moist and flavorful for up to four days—if it lasts that long!

Freezing

This bread freezes wonderfully. Let the loaf cool completely, then wrap slices individually (or whole) in plastic wrap and place in a freezer bag. The brown sugar pecan topping stays delicious after thawing—just let it come to room temperature or warm gently before serving.

Reheating

If you want that fresh-baked taste, pop a slice into the microwave for 10–20 seconds, or reheat in the oven at 325°F for about five minutes. This revives the tender crumb and brings the aroma of Pumpkin Bread with Brown Sugar Pecan Topping wafting back into your kitchen.

FAQs

Can I use fresh pumpkin instead of canned?

You definitely can! Just make sure to cook and puree your pumpkin until smooth, and drain off any excess moisture so your bread doesn’t turn soggy.

Are there substitutions for pecans in the topping?

Of course—feel free to swap in chopped walnuts, almonds, or even hazelnuts if you prefer, and the topping will still be delicious and crunchy.

Can this Pumpkin Bread with Brown Sugar Pecan Topping be made gluten-free?

Absolutely. Substitute a good-quality all-purpose gluten-free flour blend; just be sure it contains xanthan gum or another binder for texture.

How do I know when my bread is fully baked?

Check by inserting a toothpick into the center of the loaf; it should come out clean or with only a few moist crumbs attached. If there’s any wet batter, pop it back in for a few extra minutes.

Can I double the recipe to make two loaves?

Yes! Simply double all ingredients, divide the batter between two pans, and bake as directed. You may need to add a couple extra minutes to the bake time, so keep an eye out.

Final Thoughts

If you adore fall flavors, you absolutely have to try baking this Pumpkin Bread with Brown Sugar Pecan Topping. It’s the kind of recipe that brings people together and fills your kitchen with warmth and happiness. Give it a try—you might just find your new autumn favorite!

Pumpkin Bread with Brown Sugar Pecan Topping Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the warm flavors of fall with this delicious Pumpkin Bread topped with a crunchy Brown Sugar Pecan Topping. Perfect for a cozy breakfast or sweet treat, this easy-to-make recipe will fill your home with the comforting scents of cinnamon and nutmeg.

Ingredients

Scale

Dry Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Wet Ingredients:

1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1/4 cup milk

For the Topping:

1/3 cup chopped pecans
1/4 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon melted butter

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together the dry ingredients.
Combine wet ingredients: In a large bowl, whisk together oil, sugars, eggs, vanilla, pumpkin, and milk.
Combine wet and dry: Gradually add dry ingredients to wet, mix until just combined.
Prepare topping: Mix pecans, brown sugar, flour, cinnamon, and melted butter until crumbly.
Assemble and bake: Pour batter into pan, top with pecan mixture, bake for 55-65 minutes. Cool before slicing.