Pumpkin Bread With Pecan Crumb Topping

So I did a little baking over the weekend and sweet goodness is this bread yummy! I know I'm not the only one who looks forward to all the Pumpkin goodies this time of year. And yes, it might be #basic, but ya know what? I don't care! ;)

This is actually my favorite banana bread recipe just tweaked a little - by adding pumpkin puree and pumpkin spice! So if you're one of the few that doesn't like pumpkin, just make banana bread! It's so delicious and I think you should really give it a try!

And so what if I ate half the loaf by myself! #noshame






Normally, I make this without the crumb topping. It's really good plain or with some chocolate chips mixed in. And it's not as messy.

But for the blog, I thought I would take it up a notch. That's why I added the glaze too. Also, you will definitely need a fork if you add the crumb topping! ;) So basically, do whatever your little heart and taste buds like.


Pumpkin Bread With Pecan Crumb Topping

BREAD INGREDIENTS: 1 cup sugar 1 stick of butter, soft 2 large eggs 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 tablespoons pumpkin pie spice* 1 cup canned pumpkin 1 teaspoon vanilla

CRUMB TOPPING: 1/2 cup all-purpose flour 1/2 cup brown sugar 1/2 stick butter, soft or melted pinch of salt pinch of cinnamon 1/4 cup chopped pecans, optional

DIRECTIONS:
Preheat oven to 350°F. Grease (butter or your favorite nonstick spray) and line a loaf pan with parchment; set aside.

Mix together butter and sugar in a stand mixer until light and fluffy. Add eggs, pumpkin and vanilla and mix until combined.

In a separate bowl, whisk the flour, baking soda/powder, and spices together. Add flour mixture slowly to the egg/pumpkin mixture and mix on low or medium speed until combined.

If adding crumb topping, combine ingredients for the crumble in small bowl. Mix together with a fork or fingers, until crumble consistency.

Pour batter into prepared pan and top with crumble mixture and pecans. Bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool completely before serving or adding a glaze.


Click here to download a PDF of this recipe
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Notes:
+ You don't have to use all the crumb topping. Pile it has high (or low) as you want!
+ Adjust the pumpkin spice amount to your liking. If you like it subtle, use a little less... if you like a strong flavor, bump it up to 2 tablespoons!
+ If you're adding chocolate chips, just fold in about 1 cup before pouring batter in pan.
+ Like I mentioned, this is actually my banana bread recipe. If you want to make banana bread, leave out the pumpkin spice and swap out the canned pumpkin with 3 (ripe) mashed bananas!




And I leave with this picture, just to keep it real. :)
The best lighting in our little house is in the corner of our living room, so that's usually where I'll set up if I need to take photos. And there's nothing fancy about it - stacked amazon boxes and the coffee table work just fine. And Bosco's always close by to supervise. When you see all those perfectly styled blog and instagram posts, remember no one lives THAT perfectly. There are messy corners, loads of laundry and probably a sink full of dishes behind all those "perfect" photos. ;)