Ingredients
Scale
- For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup pure maple syrup
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the Pecan Streusel:
- ½ cup chopped pecans
- ¼ cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 2 tablespoons cold unsalted butter, cubed
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick cooking spray. For easy removal, line the bottom and long sides with parchment paper, leaving an inch of overhang on each side. In a small bowl, prepare the streusel by mixing the chopped pecans, brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator to keep the butter cold.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Ensure there are no large lumps of spices. In a separate large bowl, combine the pumpkin puree, maple syrup, oil, eggs, and vanilla extract. Whisk the wet ingredients vigorously until the mixture is completely smooth and the eggs are fully incorporated.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix only until no streaks of flour remain. Be careful not to overmix the batter, as this can lead to a tough, dense bread. Pour the batter into your prepared loaf pan and smooth the top with your spatula. Sprinkle the chilled pecan streusel evenly over the entire surface of the batter.
- Place the pan on the center rack of the oven and bake for 55 to 65 minutes. Check the bread at the 50-minute mark; if the streusel is browning too quickly, tent the pan loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 15 minutes before using the parchment paper overhang to lift it onto a wire rack to cool completely.
- Cook Time: 80 minutes