Prepare to fall utterly in love with the warm, spiced aroma and deeply satisfying flavor of Pumpkin Bread with Brown Sugar Pecan Topping. This cozy autumn favorite combines tender, pumpkin-rich bread with a crunchy, caramelized pecan crown for the ultimate comfort bake. Every bite is packed with fragrant cinnamon, nutmeg, and ginger, balanced by a touch of brown sugar sweetness and the irresistible texture of toasted nuts. Whether you savor it fresh from the oven or sneak a slice the next morning, this recipe always delivers a sweet hug of seasonal perfection.

Ingredients You’ll Need

Pumpkin Bread with Brown Sugar Pecan Topping Recipe - Recipe Image

Ingredients You’ll Need

Making Pumpkin Bread with Brown Sugar Pecan Topping couldn’t be easier, thanks to a handful of pantry staples that work together to create magic. Each ingredient plays its own delicious role—some bring moisture, others flavor, and a few provide that signature golden crumb.

All-purpose flour: Forms the structure of the bread, giving it a perfect balance between sturdy and soft.
Baking soda & baking powder: These leaveners are essential for making your bread rise high and fluffy.
Salt: Brightens the flavors and balances the sweetness.
Ground cinnamon, nutmeg, cloves, and ginger: Create the classic, warmly spiced pumpkin bread profile we all crave.
Vegetable oil: Keeps the bread ultra-moist and tender without any dairy.
Granulated sugar & brown sugar: The combination adds both sweetness and a subtle caramel undertone.
Eggs: Provide structure and richness, helping everything bind together beautifully.
Canned pumpkin purée: Brings intense pumpkin flavor, moisture, and a gorgeous orange hue.
Milk: Loosens the batter just enough and enhances the bread’s soft crumb.
Vanilla extract: Adds another layer of warmth and complexity to the flavor.
Chopped pecans: The key to that crave-worthy crunchy topping with a buttery nut finish.
Brown sugar: For the topping, this amps up the caramelization and depth.
Cinnamon: A dash in the topping ensures every bite is cozy and fragrant.
Melted butter: Brings the pecan topping together, turning it golden and crisp in the oven.

How to Make Pumpkin Bread with Brown Sugar Pecan Topping

Step 1: Prepare Your Pan and Preheat the Oven

Start by getting your 9×5-inch loaf pan ready—either grease and flour it well or simply line it with parchment paper for easy removal later. This small step ensures that your Pumpkin Bread with Brown Sugar Pecan Topping slides out in one gorgeous piece. Preheat your oven to 350°F (175°C), so it’s perfectly hot by the time you’re ready to bake.

Step 2: Mix Dry Ingredients

Grab a medium mixing bowl and whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisking helps evenly distribute the spices and leaveners throughout the flour, ensuring every slice is perfectly spiced and rises beautifully.

Step 3: Whisk Wet Ingredients

In a large bowl, combine the vegetable oil, granulated sugar, brown sugar, and eggs. Whisk until the mixture is smooth and slightly thickened—this means you’ve incorporated lots of air, which keeps the bread light. Next, add the pumpkin purée, milk, and vanilla extract, stirring until everything is creamy and well blended.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to your wet mixture, stirring gently just until combined. Be careful not to overmix—this is the secret to keeping your bread soft and tender. Stop as soon as you see no more streaks of flour.

Step 5: Pour and Add the Topping

Pour the luscious batter into your prepared loaf pan, spreading the top evenly. In a small bowl, toss together the chopped pecans, brown sugar, cinnamon, and melted butter until everything is sticky and coated. Sprinkle this irresistible topping evenly over the batter to crown your loaf with crunch and sparkle.

Step 6: Bake to Golden Perfection

Slide your pan into the preheated oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. This is when your kitchen will smell truly heavenly! Cool the loaf in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

How to Serve Pumpkin Bread with Brown Sugar Pecan Topping

Garnishes

A simple dusting of powdered sugar, a drizzle of maple glaze, or extra toasted pecans all make delightful garnishes for Pumpkin Bread with Brown Sugar Pecan Topping. If you’re feeling a little extra, a dollop of whipped cream or a pat of softened butter adds an irresistible finish to each slice.

Side Dishes

Pair your pumpkin bread with a steaming cup of chai, a robust dark roast coffee, or a glass of cold apple cider for an unbeatable fall breakfast or snack. If you’re serving at brunch, a fruit salad or creamy yogurt bowl perfectly rounds out the spread.

Creative Ways to Present

Transform your loaf into stunning individual servings by slicing and toasting each piece, then topping with mascarpone or cream cheese and a few extra pecans. Pumpkin Bread with Brown Sugar Pecan Topping also makes a beautiful hostess gift—wrap a cooled loaf in parchment and tie with a satin ribbon for instant homemade charm.

Make Ahead and Storage

Storing Leftovers

Pumpkin Bread with Brown Sugar Pecan Topping keeps wonderfully at room temperature for up to three days when tightly wrapped, so you can enjoy fresh slices anytime. Refrigerating it will give you up to a week of moist, flavorful bread with that signature crunchy topping.

Freezing

This bread is freezer-friendly for up to three months! For best results, wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in foil or a zip-top freezer bag. Thaw overnight in the fridge or at room temperature before digging in.

Reheating

To revive that just-baked magic, pop a slice in the microwave for about 15 seconds or warm it in the oven at 300°F for 5 minutes. This brings back the comforting warmth and gives the topping a touch of crispness, making your Pumpkin Bread with Brown Sugar Pecan Topping taste freshly made.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works beautifully, just be sure it’s not too watery—drain any excess liquid for a texture similar to canned. This makes your Pumpkin Bread with Brown Sugar Pecan Topping taste even fresher and more vibrant.

Can this be made gluten-free?

You can easily swap out the all-purpose flour for your favorite gluten-free baking blend. Look for a 1:1 baking flour, and keep an eye on baking time since every blend is a bit different.

How do I know when the bread is fully baked?

Test your bread by inserting a toothpick into the center—it should come out clean or with only a few moist crumbs. If the pecan topping starts to brown too much before the bread is done, lightly cover the loaf with foil and continue baking.

What can I substitute for pecans?

If you’re out of pecans, try walnuts, chopped almonds, or even pumpkin seeds for a fun twist on the classic Pumpkin Bread with Brown Sugar Pecan Topping topping. It’s a delicious way to use what you have.

Can I double the recipe?

Definitely! This recipe doubles beautifully—just use two loaf pans and rotate them halfway through baking for even results. It’s a perfect way to have extras on hand for guests or gifting.

Final Thoughts

There’s nothing quite like the smell—and taste—of homemade Pumpkin Bread with Brown Sugar Pecan Topping. It’s an easy, heartwarming bake that brings smiles to every table, whether for breakfast, snack, or dessert. Give it a try this season; I have a feeling it’ll become your new favorite tradition!

Pumpkin Bread with Brown Sugar Pecan Topping Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 1 loaf (8 slices) 1x
Diet: Vegetarian

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Description

Delight in the warm, comforting flavors of fall with this delicious Pumpkin Bread topped with a crunchy Brown Sugar Pecan topping. Perfect for a cozy treat on a chilly day!

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
2 large eggs
1 cup canned pumpkin purée
1/4 cup milk
1 teaspoon vanilla extract

For the Topping:

1/2 cup chopped pecans
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon melted butter

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Prepare wet ingredients: In a large bowl, whisk together the oil, granulated sugar, brown sugar, and eggs until smooth. Stir in the pumpkin purée, milk, and vanilla extract.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Pour the batter into the prepared loaf pan.
Make topping: In a small bowl, mix the chopped pecans, brown sugar, cinnamon, and melted butter. Sprinkle evenly over the batter.
Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
This bread also freezes well for up to 3 months.
For extra moisture, add 1/4 cup of applesauce to the batter.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American