Pumpkin Pecan Strosel Bread

If you like pumpkins, you have to make this bread! It’s easy to make and is one of our favorites.

❤️ I love this recipe

Well… we love pumpkins, pecans and we love this recipe because this recipe works. It’s moist and packed with flavor, so it’s very easy to make! You don’t need a mixer, but it’s going to be together soon. The toppings of Streusel really bring this bread to the next embankment and it remains on top of the bread. That’s a plus!

Swap and add

This recipe requires buttermilk. It is recommended to use this recipe. Buttermilk adds a level of fat to this recipe and is even more moist. You can also use walnuts in this recipe. Someone commented that they drizzled caramel sauce on top and it was a hit. Another commented that he doubled the pumpkin pie spice. If you like extra spices, just double it!

Tip

I recently remade this bread and used parchment in the pan. It was an easy way to remove bread from the bread in one hand. It worked perfectly. This Blair has also risen quite a bit, but it didn’t run away at all. This is made with 100% pumpkin puree, not a pumpkin mix. Make sure you get the right kind. One important part of this recipe is to put Streusel toppings in the fridge and point them in the direction.

Other delicious recipes

Pumpkin Pecan Strosel Bread

Anne Walk Up

This pumpkin pecan bread is amazing! It’s very easy to make and has great reviews. Add this to your recipe list.

Preparation time 20 Min Min

Cooking time 1 time HR

Total time 1 time HR 20 Min Min

course Bread, breakfast, dessert

cooking America, South

2 cup All-purpose flour1 Small spoons baking soda1/4 Small spoons salt1 Stick 8 tablespoons or 1/2 cup butter It melted1/2 cup White granule sugar1 cup 100% pumpkin I use pure pumpkin from Revi canned 2 egg1 Small spoons Vanilla extract1 Small spoons Pumpkin spices1/2 Small spoons Cinnamon’s2/3 cup Buttermilk

Streusel Topping Ingredients:

1/2 cup Brown Sugar is isolated 1/4 cup and 1/4 cup3 A large spoon butter It melted1/4 cup 2 tablespoons of flour1/2 cup Almost carved pecan

Prepare the streusel toppings. Add 1/4 cup brown sugar and melted butter to the bowl and mix using a fork. Add the flour and gently throw the mixture with a fork until the flour is incorporated to fuzz, and the mixture appears to crumble “wet sand.” Place the silcel in the fridge and cool. Set aside the other 1/4 cup of brown sugar and pecans.

Preheat the oven to 350 degrees. Place flour, baking soda, cinnamon, pumpkin pie spices and salt in a large bowl and set aside. Mix the melted butter, sugar, pumpkin, eggs and vanilla extract. Mix together with a spoon. Add to the flour mixture and mix well with a spoon. Stir in the buttermilk. Spray 9 x 5 bread with cooking spray and add batter to the bread.

Remove the strouzel from the fridge and add the pecans and remaining brown sugar. Mix and sprinkle on top of the bread. Slightly tap it with a fork so it sticks to the batter.

Cook for 60 minutes or until the center test is complete.

If you think you’re having trouble removing the bread from the pan, you can always spray the pan with non-stick spray before placing it on parchment. Make sure the parchment paper is about three times the size of the pan, and make sure there are overhangs on the two long sides. Next, add the batter. This will help you remove the bread when it is finished.
This bread is made from 100% pure pumpkin puree (used with Libby’s canned pumpkin).

keyword Pumpkin bread, Pumpkin pecan strosel bread

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