Easy Pumpkin Bread with Cinnamon Pecan Streusel
You’re going to love this easy pumpkin bread recipe. It's my semi-homemade solution to one of the Krusteaz mixes that's mysteriously disappeared from my grocery store's shelves. This dangerously delicious loaf is made with a mix that's easy to find year-round, a full can of pumpkin, and is loaded with buttery cinnamon-pecan crumble.
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Servings: 8
Equipment
- dry measuring cups
- measuring spoons
- 9- x 5-inch loaf pan
- chef's knife
- medium bowl
- whisk
- large bowl
- wire cooling rack
Ingredients
For the streusel:
- ¼ cup salted butter, softened
- ½ cup all-purpose flour
- ⅓ cup firmly packed light brown sugar
- ½ teaspoon pumpkin pie spice
- 1 cup coarsely chopped pecans
For the pumpkin bread
- 1 (21-ounce) box Krusteaz cinnamon swirl crumb cake and muffin mix
- 1 teaspoon pumpkin pie spice
- Pinch of kosher salt
- 1 (15-ounce) can pumpkin puree (not pumpkin pie mix)
- 1 large egg
Instructions
- Make the streusel: Combine the butter, flour, sugar, pumpkin pie spice, pecans, and packet of streusel topping from the box in a medium bowl. Squeeze the streusel into large clumps. Set aside.
- Preheat the oven to 325°F. Grease a 9- x 5-inch loaf pan with vegetable shortening and line with parchment paper. Mix the muffin mix, pumpkin pie spice, and a pinch of salt in a small bowl.
- Whisk together the pumpkin and egg in a large bowl. Gradually add the dry ingredients until the batter is smooth.
- Pour the batter into the prepared loaf pan. Break the streusel into clumps and sprinkle over the batter. Press the streusel gently into the batter.
- Bake for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs, shielding the bread with aluminum foil during the end of baking if the streusel becomes too browned.
- Let the loaf cool in the pan for 5 minutes then remove to a wire rack to cool completely.