Description
A moist and flavorful pumpkin bread with a sweet brown sugar pecan topping for a perfect crunch in every bite.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ground ginger
1 cup canned pumpkin puree
½ cup vegetable oil
½ cup brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup milk
**Topping:**
½ cup chopped pecans
¼ cup brown sugar
2 tbsp all-purpose flour
2 tbsp melted butter
½ tsp cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking soda, salt, and spices.
3. In another bowl, whisk together pumpkin, oil, sugars, eggs, vanilla, and milk.
4. Stir wet ingredients into dry ingredients until just combined.
5. Pour batter into prepared loaf pan and smooth the top.
6. In a small bowl, mix all topping ingredients until crumbly.
7. Sprinkle topping evenly over batter.
8. Bake for 55–65 minutes or until a toothpick inserted comes out clean.
9. Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 4 days or freeze for longer storage.
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