If you’re dreaming of a cozy fall treat that fills your kitchen with warm, spiced aromas and tastes just as heavenly as it smells, this Pumpkin Bread with Brown Sugar Pecan Topping is about to become your new best baking friend! It’s soft, moist, deeply flavorful, and crowned with a brown sugar-pecan crunch that takes every slice over the top. Whether you’re serving it for breakfast, dessert, or an afternoon pick-me-up, this loaf captures all the best things about pumpkin season in one easy recipe.
Ingredients You’ll Need
This dreamy Pumpkin Bread with Brown Sugar Pecan Topping comes together with a handful of pantry basics and a few fall favorite spices. Each ingredient has an important role—providing moisture, flavor, or that crave-worthy crunchy topping. Let’s break down why each is absolutely essential!
- All-purpose flour: The backbone of the bread, providing structure and a soft crumb.
- Baking soda: Gives the bread its rise and keeps it nicely fluffy rather than dense.
- Baking powder: Works with the baking soda to ensure every slice is tender and light.
- Salt: Balances all the sweet notes and enhances the flavors of the spices.
- Ground cinnamon: Delivers that unmistakable warmth and depth we crave in pumpkin bread.
- Ground nutmeg: Adds a sweet, nutty note, making the bread extra cozy.
- Ground ginger: Brings a subtle zing and brightness to the spice blend.
- Ground cloves: Just a pinch gives a mellow earthiness and rounds out the spices beautifully.
- Canned pumpkin purée: The star of the show—moist, earthy, and full of autumn flavor.
- Granulated sugar: Provides classic sweetness and helps create that perfectly golden crust.
- Brown sugar: Infuses a caramel-like depth into both the bread and the topping.
- Vegetable oil: Ensures incredible moistness in every bite—no dry pumpkin bread here!
- Large eggs: Bind the batter together and add richness.
- Vanilla extract: Enhances all the sweet and spiced flavors with a subtle, fragrant finish.
- Buttermilk: Gives the bread that ultra-tender texture and a slight tang that balances sweetness.
- Chopped pecans: Bring the signature crunch to the brown sugar pecan topping.
- Brown sugar (for topping): Melts into a crackly, caramelized crown atop each slice.
- Melted butter (for topping): Helps bind the pecans and sugar together for the ultimate nutty crust.
- Cinnamon (for topping): A sprinkle of spice in the topping ties all the flavors together.
How to Make Pumpkin Bread with Brown Sugar Pecan Topping
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan. A well-prepped pan is key to releasing the bread easily and getting that impressively tall loaf!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Combining the dry ingredients first helps evenly distribute those cozy spices so every bite of your pumpkin bread with brown sugar pecan topping is perfectly spiced.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk the pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until it’s all velvety and smooth. Stir in the buttermilk to give your batter a gorgeous, creamy consistency.
Step 4: Bring It All Together
Gradually fold the dry mixture into the wet ingredients, being careful not to overmix. You want the batter just combined—this is the secret to a tender crumb in your pumpkin bread with brown sugar pecan topping.
Step 5: Make the Brown Sugar Pecan Topping
In a small bowl, stir together the chopped pecans, brown sugar, melted butter, and a dash of cinnamon. This nutty, buttery, caramel-laced mix forms the irresistible crown of the bread.
Step 6: Assemble and Bake
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the pecan topping evenly over the batter, making sure every corner gets covered. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 7: Cool and Enjoy
Let the loaf cool in the pan for 15 minutes to set, then carefully transfer it to a wire rack to cool completely. Slice and revel in the sweet, spiced aroma before diving in!
How to Serve Pumpkin Bread with Brown Sugar Pecan Topping
Garnishes
Dress up each slice with a dollop of whipped cream, a sprinkle of powdered sugar, or even a drizzle of maple glaze for a bakery-worthy presentation. The crunchy brown sugar pecan topping is a statement all on its own, but a few extra pecans or a touch of cinnamon never hurt!
Side Dishes
A hot cup of coffee, chai latte, or a mug of spiced apple cider turns this pumpkin bread with brown sugar pecan topping into the ultimate cozy breakfast or afternoon snack. Pair it with fresh fruit for balance, or add a slice to brunch alongside yogurt and granola.
Creative Ways to Present
Serve your pumpkin bread with brown sugar pecan topping as part of a fall dessert board with apple slices, roasted nuts, and caramel dip. You can also slice it into cubes and serve as a sweet component on a holiday brunch platter, or toast slices lightly and serve with whipped cinnamon butter.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pumpkin bread with brown sugar pecan topping tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. It actually gets more flavorful after a day, as the spices get a chance to mingle!
Freezing
This bread freezes beautifully. Wrap the cooled loaf (or individual slices) in plastic wrap and foil, then freeze for up to three months. When you’re ready for a sweet treat, thaw overnight in the fridge or on the counter—easy as can be!
Reheating
For that fresh-from-the-oven flavor, warm individual slices of pumpkin bread with brown sugar pecan topping in the microwave for about 15 seconds, or toast them lightly so the topping crisps up. Bliss!
FAQs
Can I substitute homemade pumpkin purée instead of canned?
Absolutely! Use the same amount of homemade purée, just make sure it’s well-drained so your pumpkin bread with brown sugar pecan topping doesn’t come out too wet. The flavor will be even fresher and more vibrant.
What if I don’t have buttermilk?
No worries—use an equal amount of sour cream or plain yogurt, or make a quick buttermilk substitute by mixing 1/2 cup milk with 1½ teaspoons lemon juice or vinegar and let it sit for 5 minutes. The bread will still turn out tender and delicious!
Can I make this bread nut-free?
Definitely! Simply omit the pecans in the topping; you can still enjoy the brown sugar-cinnamon crunch on top. Or, sprinkle in some pumpkin seeds for a similar texture minus the nuts.
How do I know when the bread is fully baked?
The top should look golden and spring back lightly to the touch. Insert a toothpick in the center—it should come out clean or with just a crumb or two. If you hit a pocket of melted topping, check a different spot to be sure.
Can I add mix-ins like chocolate chips or dried fruit?
Yes! Stir in up to 3/4 cup of your favorite mix-ins—chocolate chips, dried cranberries, or even white chocolate chunks make delicious additions to pumpkin bread with brown sugar pecan topping.
Final Thoughts
There’s just something magical about baking a loaf of Pumpkin Bread with Brown Sugar Pecan Topping—from the spicy aroma to that first, melt-in-your-mouth taste. If you’ve never made one from scratch before, I hope this easy recipe inspires you to try. Trust me, once you’ve had a slice of this homemade delight, you’ll want to bake it every fall and beyond!
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Pumpkin Bread with Brown Sugar Pecan Topping Recipe
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this delicious Pumpkin Bread topped with a sweet and crunchy Brown Sugar Pecan topping. This moist and flavorful loaf is perfect for breakfast or as a snack with your favorite hot drink.
Ingredients
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin purée
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Topping:
- ½ cup chopped pecans
- 3 tablespoons brown sugar
- 1 tablespoon melted butter
- ¼ teaspoon cinnamon
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients: In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth. Stir in buttermilk.
- Fold in dry ingredients: Gradually fold dry ingredients into wet ingredients until just combined. Pour batter into prepared pan.
- Prepare topping: In a small bowl, mix chopped pecans, brown sugar, melted butter, and cinnamon. Sprinkle topping evenly over batter.
- Bake: Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute sour cream or plain yogurt for buttermilk.
- Add chocolate chips or dried cranberries to the batter for extra flavor.
- This bread freezes well for up to 3 months when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~280
- Sugar: ~24 g
- Sodium: ~210 mg
- Fat: ~13 g
- Saturated Fat: ~2 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~38 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~30 mg
