Description
Indulge in the cozy flavors of fall with this delicious Pumpkin Bread topped with a crunchy Brown Sugar Pecan topping. Perfect for breakfast or as a sweet treat with your afternoon coffee!
Ingredients
Scale
For the Bread:
- 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
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon melted butter
- 1/2 teaspoon cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients: In a large bowl, mix oil, granulated sugar, and brown sugar. Add eggs one at a time, then mix in pumpkin purée, milk, and vanilla extract.
- Combine Batter: Gradually stir in dry ingredients until just combined. Do not overmix.
- Add Topping: Pour batter into pan and sprinkle pecan topping evenly over the top.
- Bake: Bake for 55–65 minutes or until a toothpick comes out clean. Cool before slicing.
Notes
- This bread tastes even better the next day. Store wrapped at room temperature or refrigerate for up to 5 days.
- Individual slices can be frozen for quick snacks.
- For a twist, try adding mini chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
