• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer
  • About Me
  • Portfolio
  • Contact
  • Copyright

Picture the Recipe

Real Recipes. Real Pictures. Made Real Easy

  • Home
  • Recipes
    • Appetizer Recipes
    • Soups
    • Salads
    • Main Course/ Entrées
      • Poultry- Chicken/Turkey
      • Meat
      • Seafood
      • Vegetarian
      • Rice and Pasta
    • Sides and Condiments
    • Sweets and Desserts
    • Drinks & Cocktails
    • Cuisines
      • Indian
    • Seasonal Recipes
      • Spring/ Summer
      • Autumn/Fall
      • Winter
    • Special Occasions
      • Game Day Snacks
      • Valentine’s Day
      • 4th of July
      • Thanksgiving
      • Christmas
  • Videos
  • Tips ‘N Tricks
  • Recipe Index
  • Life
  • Love

November 2, 2012

Pumpkin Bread with Pecan Streusel Topping

I’m not a big fan of pumpkin, but last year I tasted a pumpkin doughnut for the first time, when we went pumpkin picking for Halloween…and I thought it was great!   I figured, I should try baking with it. Now, I’ve made Banana Bread (see my Honey Walnut Banana Bread Recipe) a number of times and it turns out so good. So I decided on making Pumpkin Bread…and it was just as good. It was sweet and moist, and the Pecan Streusel I topped the bread with, gave it a little crunchy texture which was perfect.

I did make the mistake of cutting the loaf while it was still quite warm, which as it turns out, is not such a good idea.It was hard to cut slices as it sort of fell apart and crumbled real easily. But, the temptation of a warm slice was too great for me to resist…I’m just not a very patient person. Once it cooled off though, it was easier to handle. I ended up using the crumbled broken slices to make a dessert for after dinner. I simply, squeezed some caramel sauce (the kind you get for ice-cream toppings) over the pumpkin bread pieces and topped it with a layer of whipped cream and drizzled some more caramel sauce over the top. It was divine! This is one recipe I will be making again and again and I’m sure you will too if you try it…

Pumpkin Bread with Pecan Streusel Topping

Ingredients:
For the streusel-
1/4 cup Butter (softened)
1/2 cup Brown Sugar
1/4 cup Oatmeal
1/4 cup Flour
1/2 cup Chopped Pecans

For the Pumpkin Bread-
1/2 cup Butter (softened)
3/4 cup Sugar
1/2 cup Brown Sugar
1 tsp Vanilla
2 Eggs
1 cup Pumpkin Puree (not pie filling!)
1/4 cup Milk
1 1/2 cup Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon Powder
1/4 tsp Grated Nutmeg

Method:
– Start with the Streusel topping. Simply combine all the ingredients (butter, brown sugar, oatmeal, flour & chopped pecans) in a bowl together and mix it using a fork or a pastry cutter, until it’s all combined. Put the streusel topping in the fridge to chill while you make the pumpkin bread batter.
– Pre-heat your oven to 350F. Then mix together all the dry ingredients for the pumpkin bread in a bowl (flour, baking powder, baking soda, salt, cinnamon powder, and freshly grated nutmeg) and set it aside.
– In a bowl of a stand up mixer with a paddle attachment/ or use a hand mixer, cream together the sugar and white sugar, until it turns white and creamy.
– Add the brown sugar and vanilla, beat the batter for a few minutes. Then add the eggs and mix together well, scrapping in the sides occasionally.
– Next add a heaping cup of pumpkin puree and turn the mixer on a slow speed to stir it in.
– With the mixer still going, spoon in roughly half the flour mix and pour in half the milk.
– Repeat with the remaining flour mix & milk. Beat until everything is well combined and the batter becomes smooth.
– Pour the pumpkin batter evenly into a loaf tin and top it with the streusel topping.
– Bake the pumpkin bread at 350F for about 70-75 minutes . Check if the bread is done by piercing a skewer/toothpick in the center and see if it comes out clean. Let the bread cool before cutting it… or it will break apart (because it’s such a moist bread.)
– Enjoy your pumpkin bread with some butter…or better still, some whipped cream & caramel sauce!yummm…

Print Friendly, PDF & EmailPrint Recipe

Related Recipes & Posts

  • Pumpkin Spice Roll With Maple Cream CheesePumpkin Spice Roll With Maple Cream Cheese
  • Honey Walnut Banana BreadHoney Walnut Banana Bread
  • Mini Santa Hat BrowniesMini Santa Hat Brownies
  • Lemon-Glazed Blueberry Yogurt MuffinsLemon-Glazed Blueberry Yogurt Muffins

Filed Under: Autumn/Fall, Recipes, Sweets and Desserts, Thanksgiving Tagged With: baking, baking recipes, bread recipes, breakfast recipes, picture recipes, pumpkin bread, pumpkin bread with pecan strusel, pumpkin recipes, step by step picture recipes, step by step recipes, strusel

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Katarina says

    November 3, 2012 at 6:54 pm

    Wow, this looks so delicious! The color is lovely! Have a great Sunday!

    Reply
    • Noreen says

      November 4, 2012 at 9:52 am

      Thanks Katarina. I’m not usually a fan of Pumpkin…but this recipe has me hooked. =)

      Reply
  2. Melissa says

    November 5, 2012 at 5:45 pm

    Ooo, I wished my oven worked so I could make this. Love pumpkin bread! My patient makes a pistachio bread ( I heart pistachio muffins) n zucchini walnut bread is good too, especially with cream cheese.

    Reply
  3. Wendy May says

    September 14, 2013 at 10:22 am

    This recipe turned out great and went down really well at our cake club meeting today. Scrumptious!

    Reply
  4. Karla Blank says

    October 20, 2013 at 2:22 pm

    What size loaf pan did you use? I have several different sizes to choose from.

    Reply
    • Kate says

      December 1, 2014 at 8:07 am

      I made this recipe in two 7×4 loaf pans (the disposable aluminum ones from the grocery store) and that worked fine.

      Reply
  5. brenda says

    October 6, 2015 at 10:14 am

    Just wondering how this would turn out in a 9×13 pan? I have made this recipe into muffins, and it was great!

    Reply

Trackbacks

  1. Pumpkin Spice Roll With Maple Cream Cheese Filling | Picture the Recipe says:
    September 24, 2014 at 8:36 pm

    […] I suppose. Anyway, I love fall and am slowly warming up to all things pumpkin. It started with this delicious crumbly moist Pumpkin Bread with Pecan Streusel Topping and has slowly progressed to a love for pumpkin spice […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search

About Me

About Me

"You eat with your eyes first" ...Hi! I'm Noreen. A huge foodie. I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food. Food to me is an endless topic. I could learn, eat and talk about food every day of my ...

Read More

Stalk Me (I like it!)

  • Facebook
  • Instagram
  • Pinterest
  • YouTube




Recent Posts

Butter Chicken

Grilled chicken in a luscious tomato-based spiced ...

[Read More...]

Vanilla-Cardamom Kulfi with Citrus Rose Syrup

A creamy frozen treat similar to ice-cream paired ...

[Read More...]

Palak Paneer

Indian cottage cheese over a vibrant green spiced ...

[Read More...]

Rogan Josh (Mutton/Lamb in a Kashmiri chilli pepper gravy)

Succulent pieces of Goat or Lamb braised in gravy ...

[Read More...]

Popular Posts

Balsamic Glazed Steak Rolls - PitcureTheRecipe.com

Balsamic Glazed Steak Rolls

Posted on March 18, 2013

Spicy Firecracker Shrimp

Posted on July 22, 2012

Game Day Snacks: Football Pizza Pockets

Posted on January 29, 2012

Footer

PTR

  • About Me
  • Contact

Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Instagram

Load More...Follow on Instagram

Never Miss A Recipe

Get the latest recipes straight to your inbox!

Copyright©2011-2020

All writing, recipes and photography is copyright © 2011-2020 by Picture The Recipe and Noreen Hiskey unless otherwise indicated. Unauthorized use and/or duplication of this material without express and written permission from this site’s  owner is strictly prohibited. Small excerpts (not entire recipes nor photos) and links may be used, provided that full and clear credit is given to [Noreen Hiskey] and [PictureTheRecipe.com] with appropriate and specific direction to the original content.  I maintain the right to withdraw that permission, and request my material/photos be removed from another site, for any reason. I also reserve the right to charge a license fee for unsolicited use of my photos.

Copyright© 2023 · Brunch Pro Theme by Feast Design Co.