This isn’t just any pumpkin bread—it’s your go-to cozy-season treat, packed with warm spices, melty chocolate chips, and topped with a crunchy maple pecan crumble you’ll want to eat by the spoonful.
Pumpkin Bread
Ingredients
Makes 1 serving
Pecan Crumble, for topping:
- ¾ cup raw pecans, chopped
- 2 tablespoons all-purpose flour
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
Pumpkin Bread Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ teaspoon ground cardamom
- ¾ teaspoon ground cloves
- ¾ cup chocolate chips
Pumpkin Bread Wet Ingredients
- ¾ cup light brown sugar, packed
- 6 tablespoons unsalted butter, melted and cooled
- ½ cup pure maple syrup
- 3 Vital Farms Eggs, room temperature
- 1 15 oz can pumpkin puree
- 2 teaspoons vanilla extract
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon orange zest
Instructions
- Whisk together the pecans, flour, cinnamon, cardamom, and salt in a medium bowl.
- Work in the cold butter cubes with your fingers until mixture resembles coarse crumbs. Drizzle with maple syrup and toss gently.
- Refrigerate while preparing bread batter for at least 15 minutes.
- Preheat the oven to 325°F. Lightly grease a 9×5-inch loaf pan with spray oil, and line with parchment paper, leaving 1-2 inches of overhang on the sides for easy removal.
- Make the crumb topping by whisking together the flour, granulated sugar, baking soda, salt, and spices in a large bowl.
- In another large bowl, whisk together the brown sugar and cooled butter until well combined. Add melted butter, maple syrup, eggs (one at a time), pumpkin puree, vanilla, and freshly grated ginger. Whisk until completely smooth.
- Pour the wet ingredients over the dry ingredients. Using a rubber spatula, fold together until just combined. Be careful not to over mix.
- Fold in the orange zest and chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Sprinkle chilled pecan crumble evenly over the surface, pressing gently to adhere.
- Place on the middle rack and bake for 65-75 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent with foil after 50 minutes.
- Let the loaf cool in the pan for 15 minutes, then use parchment overhang to lift onto a wire rack. Cool completely before slicing. Enjoy!
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