Unexpected Twist: Spiced Pumpkin Bread with a Crunchy Top

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Imagine waking up to the aroma of pumpkin and warm spices lingering in the air. This pumpkin bread isn’t your average loaf; it has a secret ingredient that creates a delightful contrast between the moist crumb and a crispy, caramelized top.

What makes this recipe unique is the addition of crushed pecans and a sprinkle of cinnamon sugar that forms a beautifully textured crust. It’s perfect for those who love a little crunch with every bite and crave the nostalgia of fall flavors in a modern twist.

As the seasons change, baking this pumpkin bread feels like embracing cozy mornings and peaceful afternoons. Plus, it’s an easy project that fills your kitchen with the smell of autumn, spreading warmth and joy with minimal effort.

Pumpkin Bread with Pecans and Cinnamon Sugar Crust

This pumpkin bread features a moist crumb infused with pumpkin puree and warm spices, finished with a crispy, caramelized top thanks to a cinnamon sugar coating. Contains crushed pecans that add crunch and depth of flavor. The bread showcases a golden-brown crust with a tender interior, inviting for slicing and enjoyed fresh out of the oven.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 cup pumpkin puree unsweetened
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup crushed pecans
  • 3 tbsp cinnamon sugar mixed with 1 tbsp cinnamon and 2 tbsp sugar

Equipment

  • Mixing bowls
  • Whisk
  • Loaf pan
  • Cooling rack
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
  2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, brown sugar, spices, salt, and baking soda until well combined.
  3. Add the pumpkin puree, eggs, and vegetable oil to the dry ingredients. Whisk until the batter is smooth and thick, with no lumps remaining.
  4. Gently fold in the crushed pecans with a spatula, distributing them evenly throughout the batter. The mixture will be somewhat sticky but smooth.
  5. Pour the batter into the prepared loaf pan, smoothing the top with the spatula for an even surface.
  6. Sprinkle the cinnamon sugar mixture evenly over the top of the batter. The layer should be light but cover the surface well.
  7. Bake in the oven for about 50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden and crispy.
  8. Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer to a cooling rack and cool completely before slicing.
  9. Slice the pumpkin bread once cooled and enjoy the moist crumb contrasted with the crunchy, caramelized topping.

Notes

For extra flavor, toast the pecans lightly before folding them into the batter. Store leftovers in an airtight container for up to 3 days.

This pumpkin bread is much more than a seasonal treat; it’s a reminder of simple pleasures and the joy of baking with what you have on hand. The crispy top combined with the tender crumb makes each bite memorable, especially as the weather turns brisk.

Sharing this loaf feels like sharing a cozy moment—something to look forward to during chilly mornings or lazy afternoons. It’s a little piece of autumn in every slice, ready to warm your day in the most comforting way.

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