Making a delicious Spiced Pecan Crumble Pumpkin Bread is a great way to impress family and house guests! Whether served alongside a cup of coffee or with a cup of mac and cheese, this sweet bread dessert is sure to become an all-time favorite.
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Warm spiced pecan crumble pumpkin bread is a sweet, buttery dish that you will not be able to keep your hands off of... and I'm putting that nicely.
With just a few whips around the mixer, this simple recipe is an easy and effortless way to get that all-around tasty pumpkin flavor without the peeling and roasting.
Now, before we dive into how to make this delicious treat, let me explain why this bread needs to be in your quarterly rotation.
WHY YOU'LL LOVE SPICED PECAN CRUMBLE PUMPKIN BREAD
- There's just enough spice to not label this treat for fall and winter weather
- Bread and can be pre-made in batches and placed in the freezer for several months!
- You can easily adjust this treat to add bananas, walnuts and maple syrup (no, we seriously need you to try this with maple syrup)
WHAT YOU'LL NEED
We get a lot of nutrients from pumpkin, including beta-carotene, vitamin C, and fiber. So it's only fair to add in a bit of sugar for a well-rounded treat! Here's what you'll need to get started:
- Baking soda
- Brown sugar
- Canola oil
- Pumpkin puree
- Pure vanilla extract
And don't forget your ground spice: ground cinnamon, nutmeg, cloves, allspice, and ginger!
CRUMBLE BREAD WITH PUMPKIN INGREDIENTS
- Cold butter, cubed
- Light brown sugar
- Ground cinnamon
- Chopped pecans
HOW TO MAKE SPICED PECAN CRUMBLE PUMPKIN BREAD
- Preheat oven to 350 degrees and grease two 8x4 bread pans.
- In a large bowl, mix flour, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and ginger together.
- Make a well in the center and add in the oil. Mix just until the oil is combined.
- Add in the eggs, 2 at a time, mixing after each addition.
- Add in the pumpkin puree, water and vanilla extract, mixing until well combined.
- In a separate bowl, mix flour, brown sugar and cinnamon together. Cut in the butter with a fork or pastry cutter and mix until it resembles coarse crumbs.
- Mix in the chopped pecans.
- Sprinkle the crumb topping evenly over both batters.
- Bake for 55-65 minutes, or until a cake tester comes out clean.
Allow cooling for 10 minutes before removing loaves from the pans, placing them on a wire rack to finish cooling. Slice, serve, and enjoy!
If there's one thing that I've learned by making this recipe is how easy it is to make bread!
HOW TO STORE PUMPKIN BREAD
Homemade pumpkin bread will stay fresh for up to five (5) days if stored in an airtight container at room temperature.
If placed in the refrigerator, it will last up to one (1) month under the same conditions.
Lastly, if you choose to freeze your bread, recommend doing a pre-slicing method and sealing individually in freezer-safe wrapping paper and then stored in a freezer bag or air-tight container.
CAN I ADD FRUIT TO THIS BREAD?
Cranberries, cherries, raspberries, and bananas would all be good additions to this dessert! Whether fresh, canned, or frozen be sure to adjust your cooking times for the additional ingredients.