pumpkin bread with pecan streusel topping

The Daughter wanted me to make "something quick and easy" as a thank-you gift for her english teacher. I had an extra cup of pumpkin purée that needed to be used up, and this recipe fit the bill perfectly.  The Illinois BFF inspired the topping, as she usually tops her bread with some pecan pralines, which are particularly handy if you are in a time crunch.

I halved the recipe, which was enough for an 8x4 loaf pan

and three muffins.

This post is linked to Cookin' Cowgirl.

Pumpkin Bread with Pecan Streusel Topping

Printable Recipe

3 cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1½ teaspoon cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

½ teaspoon ground cloves

1 15-ounce can pumpkin purée

1½ cups dark brown sugar

1 cup granulated sugar

4 eggs, lightly beaten

10 tablespoons butter, melted, then cooled to room temperature

1 teaspoon vanilla

½ cup buttermilk 

Pecan Streusel Topping

½ cup all-purpose flour

⅓ cup packed dark brown sugar

pinch of salt

5 tablespoons butter, cut into ½-inch cubes

½ cup chopped pecans

Preheat oven to 350ºF.  Butter and flour two 9x5 loaf pans.

Prepare the topping:

Combine the flour, dark brown sugar, and salt in a bowl.  Using fingertips, mush the butter into the dry mixture until pea-sized crumbs form.  Stir in the pecans.

Prepare the bread:

In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and ground cloves.  In another medium bowl, mix together the pumpkin, sugar, eggs, butter, vanilla and buttermilk.  Add the flour mixture to the pumpkin mixture and stir until thoroughly combined.

Divide the batter between the two prepared loaf pans.  Sprinkle the topping on.  Bake for approximately 65 minutes, or until an inserted toothpick comes out clean.  Let cool in pan for 10 minutes on wire rack. Remove from pan and allow to cool to room temperature on a wire rack.