The aroma that fills your home when you bake this pumpkin bread is heavenly. Actually, heavenly isn’t even a good enough word to describe it. I don’t think a word has been invented yet that could describe the incredible cinnamon-pumpkin fragrance that has drifted from my oven. It almost makes me feel foolish buying pumpkin spice candles, reed diffusers, and room sprays. I could just bake this recipe everyday! The flavor doesn’t disappoint either. Buttery and moist on the inside, with a lovely crunchy texture from the topping. This is the ONLY pumpkin bread recipe you’ll need this season.
- 3 cups all-purpose flour
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 cups granulated sugar
- 1 cup melted and cooled butter (That’s two sticks, baby!)
- 3 large eggs
- 1 15 oz can of pure pumpkin
Pecan Streusel Topping
- 1/2 cup firmly packed golden brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
- 2 teaspoons ground cinnamon
- 1/2 cup toasted pecan pieces
1. Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
2. In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
3. In the bowl of your stand mixer, with the wire whisk attached, add in the sugar and melted/cooled butter. Add the eggs, one at a time. Cream the three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
4. In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
5. To make the topping: *In a separate small bowl* Stir the sugar, butter, cinnamon, and 1/2 cup of toasted pecan pieces. Sprinkle the topping over the loaves before baking.
6. Pour the batter evenly into the prepared pans. Bake side-by-side for about one hour or until an inserted knife comes out clean.