Another pumpkin bread recipe? YES!!
My husband and son kept asking when I would be making it, so I figured that it was the right time of year to dig in. This Pumpkin Bread with Pecan Crumble Topping is moist and light and point of fact, crumble topping greatly improves any cake or muffin – period.
I took a basic pumpkin bread recipe, replaced the butter with coconut oil because I love the subtle coconut flavor that it lends to baked goods, then reduced the sweetener (brown sugar) to half a cup and came up with a pecan and brown sugar crumble topping to add additional texture and sweetness.
The final result was a success. I admit that I had a difficult time not snacking on it while I was taking the photos.
PrintPumpkin Bread with a Pecan Crumble Topping
- Total Time: 65 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Ingredients
Scale
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 2 eggs
- 1 cup pumpkin purée
- 1/4 cup milk or almond milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cups all purpose flour
- 1 cup whole wheat flour
Crumble
- 3/4 cup pecans, finely chopped
- 1/2 cup brown sugar
- 3 tablespoons butter, melted
- 1/2 teaspoon cinnamon
- A pinch of salt
Instructions
- Preheat oven to 350º, grease a 9 x 5-inch loaf pan.
- In a large bowl or electric mixer, beat the oil and sugar together until smooth.
- Add eggs and mix until blended.
- Add pumpkin purée, milk, spices, baking soda, vanilla and salt then mix.
- Mix in flour by hand with a wooden spoon, do not over mix, batter will be slightly lumpy. Pou into prepared pan.
- Mix all crumble ingredients then spread on top of cake batter.
- Bake for 50-60 minutes, until toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Method: Oven
- Cuisine: Dessert
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