Today on the morning news, they announced a new M&M flavor – pumpkin spice latte. I know, it’s not really news, but it can only mean one thing. Fall is coming. For some people that may be sad news, but for people like me who absolutely hate the heat, it means it’s time to put on some sweats and do a happy little dance while the cold air seeps through my open windows even though it’s 57 degrees in August.
Yes. It was only 57 degrees the other day, and I loved it. In fact, I loved it so much that I celebrated by making this pumpkin pecan streusel bread with my niece. We basically bailed on whatever plans we had had that day and whipped some pumpkin bread up. And, while we were preparing the bread batter, Shayla suggested that we top it with the streusel topping from the peach and blueberry pie my mom had made the week before.
It was a genius idea. We swapped out the almonds, and we used pecans instead. For no reason other than we love pecans, but pecans do seem to pair well with pumpkin and all things fall, so it seemed like the perfect fit.
And, it was. Let me tell you. It was the perfect combination.
For the bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup pumpkin purée
- 1/2 cup canola oil
- 2 eggs
- 1/4 cup water
- 2 teaspoons molasses
For the streusel topping:
- 1/2 cup pecan halves
- 1/4 cup (1/2 stick) cold butter, cut into small chunks
- 1/4 cup quick cook oats
- 1/4 cup all-purpose flour
- 1/4 cup lightly packed light brown sugar
- Preheat oven to 350˚F (180˚C).
- In a large bowl, whisk together the flour, salt, sugar, baking soda, and spices. Set aside.
- In another large bowl with an electric mixer, beat together the pumpkin, oil, eggs, and molasses.
- In 1/2 cup increments, add the dry ingredients and beat until incorporated.
- Pour batter into a loaf pan. Set aside while making the topping.
- In a food processor, combine the streusel ingredients. Pulse until small pea-size crumbs are formed. Sprinkle topping over bread batter.
- Bake for 60 – 70 minutes, or until an inserted toothpick comes out clean and the topping has set.
- Remove from oven and allow the bread to cool in it’s pan for about 15 – 20 minutes before transferring to a cooling sheet. (To remove loaf from pan, loosen the edges with a butter knife before inverting the pan.)
- Once the loaf has cooled, serve immediately or wrap in plastic wrap and allow the loaf to rest (this will increase the moisture).
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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