Get EXCLUSIVE SUMMER RECIPES inspired by seasonal farmers market finds when you sign up here.

Easy RecipesPantry Friendly RecipeMake Anead RecipeAdventurous RecipeCocktail Recipe

Pumpkin Bread with Pecan Crumble Topping

Make ahead recipe
Pumpkin Bread with Pecan Crumble

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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Bread with a Pecan Crumble Topping

  • Author: Lisa @ My Studio Kitchen
  • Total Time: 65 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian


  • 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


  • 3/4 cup pecans, finely chopped
  • 1/2 cup brown sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon cinnamon
  • A pinch of salt


  1. Preheat oven to 350º, grease a 9 x 5-inch loaf pan.
  2. In a large bowl or electric mixer, beat the oil and sugar together until smooth.
  3. Add eggs and mix until blended.
  4. Add pumpkin purée, milk, spices, baking soda, vanilla and salt then mix.
  5. Mix in flour by hand with a wooden spoon, do not over mix, batter will be slightly lumpy. Pou into prepared pan.
  6. Mix all crumble ingredients then spread on top of cake batter.
  7. 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

Keywords: pumpkin bread, pecan crumble, breakfast breads, dessert

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

View by Category


Scroll to Top

Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







sauce and dressing recipes to kick up your cooking game

Get the recipes for my favorite sauces and dressings to boost your everyday cooking and use on everything!