Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour 1 3/4 cups (220 g)
- Baking soda 1 tsp
- Baking powder 1/2 tsp
- Fine sea salt 3/4 tsp
- Ground cinnamon 2 tsp
- Ground ginger 1 tsp
- Ground nutmeg 1/2 tsp
- Ground cloves 1/4 tsp
- Ground allspice 1/4 tsp
- Packed light brown sugar 3/4 cup (150 g)
- Granulated sugar 1/4 cup (50 g)
- 2 large eggs (room temp)
- Pure pumpkin puree 1 1/2 cups (340 g)
- Neutral oil 1/2 cup (120 ml)
- Plain Greek yogurt or sour cream 1/3 cup (80 g)
- Vanilla extract 2 tsp
- Pure maple syrup 1 tbsp
- For the maple-pecan streusel:
- All-purpose flour 1/2 cup (65 g)
- Chopped pecans 1/2 cup (60 g)
- Packed light brown sugar 1/3 cup (67 g)
- Ground cinnamon 1/2 tsp
- Fine sea salt 1/4 tsp
- Cold unsalted butter 4 tbsp (56 g), diced
- Pure maple syrup 2 tbsp
Do This
- 1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling.
- 2. Stir streusel flour, pecans, brown sugar, cinnamon, and salt. Cut in butter to crumbs; drizzle in maple syrup to clump. Chill.
- 3. Whisk bread dry ingredients: flour, baking soda, baking powder, salt, and spices.
- 4. Whisk eggs, brown sugar, granulated sugar, pumpkin, oil, yogurt, vanilla, and maple syrup until smooth.
- 5. Fold dry into wet just until combined. Rest 5 minutes to hydrate.
- 6. Spread batter in pan, top with streusel. Bake 55–65 minutes until a tester comes out clean (or 200°F/93°C inside). Cool 15–20 minutes, then remove and cool 45 minutes before slicing.
Why You’ll Love This Recipe
- Classic pumpkin spice warmth with a crisp maple-pecan streusel for texture and aroma.
- Moist, smear-friendly crumb that loves butter, cream cheese, or apple butter.
- One-bowl batter and a simple streusel—no mixer needed.
- Holds beautifully for breakfasts and snacks all week, and freezes well.
Grocery List
- Produce: None
- Dairy: Unsalted butter, plain Greek yogurt or sour cream, 2 large eggs
- Pantry: Pumpkin puree (100% pure), all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground allspice, light brown sugar, granulated sugar, pure maple syrup, neutral oil, vanilla extract, pecans
Full Ingredients
For the Pumpkin Spice Bread
- All-purpose flour: 1 3/4 cups (220 g)
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Fine sea salt: 3/4 tsp
- Ground cinnamon: 2 tsp
- Ground ginger: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground allspice: 1/4 tsp
- Packed light brown sugar: 3/4 cup (150 g)
- Granulated sugar: 1/4 cup (50 g)
- 2 large eggs, room temperature
- Pure pumpkin puree (not pie filling): 1 1/2 cups (340 g)
- Neutral oil (vegetable/canola/light olive): 1/2 cup (120 ml)
- Plain Greek yogurt or sour cream: 1/3 cup (80 g)
- Pure vanilla extract: 2 tsp
- Pure maple syrup: 1 tbsp
For the Maple-Pecan Streusel
- All-purpose flour: 1/2 cup (65 g)
- Chopped pecans: 1/2 cup (60 g)
- Packed light brown sugar: 1/3 cup (67 g)
- Ground cinnamon: 1/2 tsp
- Fine sea salt: 1/4 tsp
- Cold unsalted butter, diced: 4 tbsp (56 g)
- Pure maple syrup: 2 tbsp
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment paper sling that overhangs the long sides for easy removal. Lightly grease the parchment too.
Step 2: Make the maple-pecan streusel
In a small bowl, combine the flour, pecans, brown sugar, cinnamon, and salt. Add the cold diced butter and cut it in with a pastry cutter or your fingertips until coarse, pea-sized crumbs form. Drizzle in the maple syrup and toss just until the crumbs hold together in clumps. Refrigerate the streusel while you make the batter.
Step 3: Whisk the dry ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice until evenly combined.
Step 4: Whisk the wet ingredients
In a separate medium bowl, whisk the eggs, brown sugar, and granulated sugar until smooth and slightly thick, 30–45 seconds. Whisk in the pumpkin puree, oil, yogurt (or sour cream), vanilla, and maple syrup until fully combined.
Step 5: Bring the batter together
Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until no dry streaks remain; a few small lumps are fine. Scrape down the bowl. Let the batter rest for 5 minutes—this quick rest hydrates the flour and helps create a tender, smear-friendly crumb.
Step 6: Fill the pan and add streusel
Scrape the batter into the prepared loaf pan and smooth the top. Break the chilled streusel into clumps and sprinkle evenly over the batter, pressing very lightly so it adheres but stays craggy.
Step 7: Bake and cool
Bake for 55–65 minutes, until a toothpick or thin skewer inserted in the center comes out clean or with a few moist crumbs (an instant-read thermometer should read about 200°F/93°C in the center). If the top is browning faster than the center is setting, tent loosely with foil at the 45-minute mark.
Cool in the pan for 15–20 minutes, then use the parchment sling to lift the loaf onto a rack. Cool at least 45 minutes before slicing so the crumb sets. Serve warm or at room temperature, ideally with a soft swipe of salted butter or cream cheese.
Pro Tips
- Weigh your flour if possible (220 g). Too much flour makes quick breads dry; scooping can pack the cup.
- Keep the streusel cold so it bakes into distinct crunchy crumbles instead of melting flat.
- Start checking doneness at 55 minutes; ovens vary. Internal temp of 200°F (93°C) is a reliable indicator.
- Using a glass pan? Reduce oven temp by 25°F (about 10–15 minutes longer bake) to prevent over-browning.
- For the most tender crumb, mix just until combined and give the batter a short 5-minute rest before baking.
Variations
- No-nut streusel: Swap pecans for 1/2 cup pumpkin seeds or old-fashioned oats. Same amounts and method.
- Chocolate chip swirl: Fold 1/2 cup dark chocolate chips into the batter; reduce granulated sugar by 2 tbsp to balance sweetness.
- Maple glaze: Whisk 1/2 cup powdered sugar with 2–3 tsp pure maple syrup and 1–2 tsp milk; drizzle over the cooled loaf.
Storage & Make-Ahead
Cool completely, then wrap tightly. Store at room temperature up to 3 days. For longer storage, freeze whole or in slices: wrap in plastic, then foil, and freeze up to 3 months. Thaw at room temperature or warm individual slices in a 300°F (150°C) oven for 8–10 minutes. Streusel can be made up to 3 days ahead and chilled, or frozen for 1 month. To prep ahead for morning baking, whisk dry ingredients and mix wet ingredients separately the night before; refrigerate the wet mixture and combine just before baking.
Nutrition (per serving)
Approximate for 1 of 10 slices: 440 calories; 21 g fat; 58 g carbohydrates; 5 g protein; 2–3 g fiber; 32 g sugars; 330 mg sodium.
