Autumn Pumpkin Bread with Pecan Streusel Topping

by Melissa on September 19, 2011

I enjoy summer as much as the next person, but hands down, fall is my favorite season. Crisp fall days, bright, colorful leaves, my favorite sweatshirt and comfy jeans, warm comfort food, freshly picked apples… I could go on and on about all of the things I love about fall. But lets not forget the official food of the season, pumpkin! I suppose you could bake with pumpkin anytime of year, but I don’t. Pumpkin cupcakes in the spring just doesn’t do it for me, but once the temperature dips, I can’t get enough!

I baked this bread one day last week, probably the first day the temperature was in the 60’s. Originally, I was only going to make one loaf, but then decided to just go ahead and make two, thinking I would make one for home and one for work. Well, it is a good thing I made both loaves because this is the best pumpkin bread I have ever had! It is incredibly moist and flavorful, even the pumpkin-haters enjoyed a piece!

I used many adaptations from Josie over at Pink Parsley, including omitting the pecans in the bread, but leaving them on top. If you like nuts in your baked goods, just toast an extra cup of pecans to mix into the batter.

Eddie’s Autumn Pumpkin Bread with Pecan Streusel Topping

  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 4 large eggs
  • 1 (15 oz) can pure pumpkin
  • 1 cup apple cider (you could also use water)
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt


  • 1/2 cup firmly packed brown sugar
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 2/3 cup toasted pecan pieces

Preheat the oven to 350. Arrange the pecan pieces on a baking sheet and toast 7-9 minutes, until golden brown and aromatic. Set aside.

Grease two 9×5 inch loaf pan, or 36 muffin tins with butter or cooking spray.

Whisk the oil and sugars in a large bowl. Add the eggs, pumpkin, and cider and whisk to combine. Stir in the flour, baking soda, spices, and salt. 

Pour half of the batter into each loaf pan. For muffins, fill the muffin pans almost to the top with batter.

To make the topping, stir the sugar, butter, cinnamon, and pecans pieces. Sprinkle the topping liberally over the loaves or the muffins before baking.

Bake the loaves for 1 hour, or until a toothpick inserted into the center comes out clean. Bake the muffins for 30 to 35 minutes.

Source: The Pastry Queen by Rebecca Rather with adaptations from Pink Parsley.

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{ 4 comments… read them below or add one }

Nic@diningwithastud September 19, 2011 at 8:51 pm

This looks delicious! Its just gone Spring here but I think I could be pursuaded for a piece of this 😉


claire @ the realistic nutritionist September 22, 2011 at 2:58 pm

Such fresh flavors, I love fall!!!


Jolene ( September 22, 2011 at 8:10 pm

I like Fall a lot too, but hate that it means winter is coming and it will be painfully freezing cold.


Abby September 26, 2011 at 10:38 am

This pumpkin bread looks very delicious paired with a hot choco. love it.


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