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
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.
Notes
- This bread keeps well for several days at room temperature.
- Substitute walnuts for pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
