Moist Pumpkin Bread with Brown Sugar Pecan Topping

A loaf of golden pumpkin bread fresh out of the pan, garnished with pecans and sugar crumble.

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This Pumpkin Bread with Brown Sugar Pecan Topping is soft, spiced, and topped with a crunchy, buttery pecan crumble. The perfect fall indulgence!

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You know that moment when the air turns crisp, and suddenly everything in your life needs to be pumpkin-flavored? Yeah, that’s me—every single year. The second I feel that first chilly breeze, I’m stocking up on canned pumpkin like the apocalypse is coming and baking enough pumpkin bread to feed a small village.

And this Pumpkin Bread with Brown Sugar Pecan Topping? Ohhh, this one is it. It’s got that ultra-moist texture, just the right amount of spice, and a buttery brown sugar pecan topping that takes it to another level. It’s crunchy, caramelized, and slightly addictive. You’ve been warned.

The first time I made this, I actually thought about skipping the topping (because who really needs extra sugar, right?). Big mistake. HUGE. The crunchy, sweet, pecan-loaded goodness on top makes this bread absolutely irresistible. Trust me—you need it.

If you’re looking for a fall baking project that makes your house smell like a dream and tastes like a warm hug, grab your mixing bowls and let’s do this!

Why You’ll Love This Pumpkin Bread with Brown Sugar Pecan Topping Recipe?

  • Super moist and tender – Thanks to pumpkin puree and a little oil, every bite is soft and rich.
  • Packed with warm spices – Cinnamon, nutmeg, cloves, and ginger = cozy in every bite.
  • Crunchy pecan topping – It’s sweet, buttery, and adds the best texture.
  • Ridiculously easy to make – Just mix, pour, and bake. No fancy steps required.
  • Perfect for sharing – Wrap it up as a thoughtful gift (or just keep both loaves for yourself—I won’t judge).

A loaf of golden pumpkin bread fresh out of the pan, garnished with pecans and sugar crumble.

Ingredient Notes:

Before we dive into baking, let’s go over what makes this Pumpkin Bread with Brown Sugar Pecan Topping next-level delicious.

For the Bread:

  • Pumpkin Puree – Not pumpkin pie filling! We’re using pure pumpkin for that deep, earthy sweetness.
  • Vegetable Oil – Keeps the bread soft and moist for days. Butter works too, but oil gives it that melt-in-your-mouth texture.
  • Granulated Sugar + Brown Sugar – The combo of white and brown sugar gives the perfect balance of sweetness and depth.
  • Eggs – Helps with structure and makes the bread rich and tender.
  • Vanilla Extract – A must. No explanation needed.
  • Flour + Baking Powder & Soda – Gives the bread that perfect rise and structure.
  • Spices – Cinnamon, nutmeg, cloves, and ginger bring all those cozy fall vibes.

For the Topping:

  • Brown Sugar – Sweet, caramel-like, and gives the topping its signature crunch.
  • Chopped Pecans – Adds texture and a warm, nutty flavor.
  • Butter – Because butter makes everything better.
  • Flour – Helps hold the topping together.

Pro Tip: Want an even crunchier topping? Add a handful of rolled oats or shredded coconut!

A beautifully baked pumpkin loaf topped with a sweet pecan crumble, resting on parchment paper.

How To Make Pumpkin Bread with Brown Sugar Pecan Topping?

This recipe is super simple, but I’ve got a few tricks to make sure it turns out perfect every single time.

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and grease two 8×4-inch loaf pans (or line them with parchment paper for easy removal).

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

  • 2 cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • ¼ teaspoon ginger
  • 1 teaspoon pumpkin pie spice

Set this aside while we get the wet ingredients together.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together:

  • 4 large eggs
  • 15 oz pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup vegetable oil

Mix until smooth and well combined.

Step 4: Combine Everything

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Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix—lumps are totally fine!

Step 5: Make the Pecan Topping

In a small bowl, mix together:

  • ¾ cup brown sugar
  • ¼ cup all-purpose flour
  • ¾ cup chopped pecans
  • ¼ cup melted butter

Stir until crumbly but slightly moist.

Step 6: Assemble & Bake

Divide the batter evenly between your loaf pans and sprinkle the pecan topping generously over each loaf.

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaves cool for 15 minutes, then slice and enjoy warm with butter or a drizzle of honey!

A close-up of a slice of moist pumpkin bread topped with a crunchy brown sugar pecan streusel.

Storage Options:

  • Room Temp: Wrap tightly and store for up to 3 days.
  • Fridge: Keep in an airtight container for up to a week.
  • Freezer: Wrap in plastic wrap and freeze for up to 3 months.

Pro Tip: Warm up a slice in the microwave for 10 seconds to make it taste freshly baked!

Variations and Substitutions:

Feeling creative? Try these fun twists:

  • Nut-Free Version – Skip the pecans and use crushed graham crackers for crunch.
  • Chocolate Lover’s Dream – Add ½ cup chocolate chips to the batter.
  • Healthier Swap – Use whole wheat flour instead of all-purpose for extra fiber.
  • Gluten-Free Version – Use a 1:1 gluten-free flour blend.

Thick slices of pumpkin bread stacked to showcase the rich, crumbly topping and soft interior.

What to Serve with Pumpkin Bread with Brown Sugar Pecan Topping?

This bread is so good on its own, but here are some fun pairings:

  • Hot Coffee or Chai Latte – The warm spices in the bread go perfectly with a cozy drink.
  • Vanilla Ice Cream – A warm slice with a scoop of ice cream? Pure heaven.
  • Honey Butter – Just mix softened butter with a drizzle of honey and spread it over a slice.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned?
Yes! Roast and puree fresh pumpkin until smooth. Be sure to strain excess liquid so it’s not too watery.

Can I make muffins instead of a loaf?
Absolutely! Divide the batter into a muffin tin and bake at 350°F for 20-25 minutes.

Can I double this recipe?
Yes, and I highly recommend it—this bread disappears fast!

A festive autumn-inspired pumpkin bread loaf surrounded by seasonal decor like pumpkins and leaves.

If you’re a fall baking fan, this Pumpkin Bread with Brown Sugar Pecan Topping needs to be on your to-bake list. It’s soft, buttery, packed with warm spices, and topped with the best crunchy pecan topping.

So tell me—what’s your favorite fall treat? Let’s chat in the comments!

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A close-up of a slice of moist pumpkin bread topped with a crunchy brown sugar pecan streusel.

Moist Pumpkin Bread with Brown Sugar Pecan Topping

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Get ready to experience the flavors of autumn with our Moist Pumpkin Bread. This delicious treat is topped with a heavenly Brown Sugar Pecan Topping that adds a touch of sweetness and crunch. It's, like wrapping yourself in a sweater while enjoying a pumpkin spice latte. In the form of delectable bread! Imagine biting into a tender loaf infused with cinnamon, nutmeg, cloves and ginger. The best part? The pecan topping that bursts with the goodness of sugar. Whether you're sharing it with loved ones or indulging in a slice all, by yourself this pumpkin bread will give your taste buds the hug they've been longing for throughout the season. Each bite will transport you to the heart of autumn flavors.
12 Servings

Ingredients

Pumpkin Bread:

  • 2 c all-purpose flour
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • 1 tsp pumpkin pie spice
  • 4 large eggs
  • 15 oz pumpkin puree
  • 1 c sugar
  • ½ c light brown sugar packed
  • 1 tsp vanilla extract
  • c vegetable oil

Brown Sugar Pecan Topping:

  • ¾ c brown sugar
  • ¼ c all-purpose flour
  • ¾ c pecans chopped
  • ¼ c butter melted

Instructions
 

  1. Preheat your oven to 350°F. Lightly grease two loaf pans measuring 8x4 inches.
  2. In a mixing bowl whisk together 2 cups of flour, 1 ¼ teaspoons of baking powder, ½ teaspoon of baking soda, 1 ½ teaspoons of cinnamon, ½ teaspoon of salt, ½ teaspoon of nutmeg, ½ teaspoon of cloves ¼ teaspoon of ginger and a teaspoon of pumpkin pie spice.
  3. In another bowl beat four eggs. Then add in the pumpkin puree (15 oz), granulated sugar (1 cup), packed sugar (½ cup), vanilla extract (1 teaspoon) and vegetable oil (⅔ cup). Mix everything well until thoroughly combined.
  4. Gradually incorporate the dry ingredients into the wet mixture while continuously blending until fully mixed.
  5. Prepare a bowl. Combine brown sugar (¾ cup), flour (¼ cup), chopped pecans (¾ cup) and melted butter (¼ cup).
  6. Pour the batter evenly into your loaf pans. Generously sprinkle the pecan mixture on top.
  7. Bake, in the preheated oven for 50 55 minutes, at a temperature of 350°F or until a toothpick inserted into the center comes out clean without any batter clinging to it.
  8. Allow the loaves to cool before slicing them. Enjoy every bite as you savor the flavors that evoke autumn essence!

Notes

To create a gluten-free version of this recipe substitute all-purpose flour with a high-quality gluten-free flour blend specifically formulated for baking. Ensure that other ingredients, like baking powder and pumpkin pie spice, are also certified gluten-free. Indulge in the goodness of Moist Pumpkin Bread with a Brown Sugar Pecan Topping completely free, from gluten!
Audrey
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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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