This Pumpkin Bread with Brown Sugar Pecan Topping is soft, spiced, and topped with a crunchy, buttery pecan crumble. The perfect fall indulgence!
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).
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!
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
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
Want To Save This Recipe?
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!
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.
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!
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!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Moist Pumpkin Bread with Brown Sugar Pecan Topping
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
- ⅔ 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
- Preheat your oven to 350°F. Lightly grease two loaf pans measuring 8x4 inches.
- 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.
- 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.
- Gradually incorporate the dry ingredients into the wet mixture while continuously blending until fully mixed.
- Prepare a bowl. Combine brown sugar (¾ cup), flour (¼ cup), chopped pecans (¾ cup) and melted butter (¼ cup).
- Pour the batter evenly into your loaf pans. Generously sprinkle the pecan mixture on top.
- 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.
- Allow the loaves to cool before slicing them. Enjoy every bite as you savor the flavors that evoke autumn essence!
Notes
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!
