Fall is in the air, and there's nothing quite like the warm, inviting aroma of freshly baked Pumpkin Bread with Pecan Streusel wafting through your kitchen. This delightful recipe combines the rich flavors of pumpkin and spices with a crunchy pecan topping, making it the perfect treat for cozy gatherings or a simple afternoon snack. Whether you're gluten-free or just looking for a delicious twist on a classic, this pumpkin bread is sure to become a favorite in your household. Ready to impress your friends and family? Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup gluten-free flour (for streusel)
- 1/4 cup butter (for streusel)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter to prevent sticking.
- In a large mixing bowl, combine the 1 1/2 cups of gluten-free all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well combined.
- In another bowl, mix together the 1 cup of pumpkin puree, 1 cup of sugar, 1/2 cup of vegetable oil, and 2 eggs. Beat these wet ingredients together until smooth and fully incorporated.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1/2 cup of chopped pecans into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- To make the pecan streusel, in a separate bowl, combine 1/4 cup of gluten-free flour, 1/4 cup of brown sugar, and 1/4 cup of softened butter. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in an additional 1/4 cup of chopped pecans into the streusel mixture for added texture and flavor.
- Sprinkle the pecan streusel evenly over the top of the pumpkin bread batter in the loaf pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Slice and serve the pumpkin bread warm or at room temperature. Enjoy your delicious gluten-free pumpkin bread with pecan streusel!
Tips
- Choose the Right Pumpkin Puree: For the best flavor, opt for canned pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that may alter the taste of your bread.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture, so embrace those little lumps!
- Customize Your Nuts: If you’re not a fan of pecans, feel free to swap them out for walnuts or even chocolate chips for a sweet twist.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its structure and prevents it from becoming soggy.
- Storage Tips: To keep your pumpkin bread fresh, store it in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. You can also freeze it for longer storage—just wrap it tightly in plastic wrap and foil!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 40mg
