Tis the season for all things pumpkin falalalalalalalalaaaaaa! Yes, it’s that serious. I did, however, decide to try something different and make pumpkin bread. But not just a boring old loaf, it needed something special. Enter streusel. But not just any basic streusel. This one has PECANS! Because roasty toasty pecans and pumpkin and cinnamon are perfectly perfect together.
Seeeeee?!?!?
Ohhhh and ummm that perfectly drippy glaze? Ya. Brown butter maple glaze for the ultimate win. It ties everything together so beautifully without overdoing the sweet factor. I tried to show some restraint with the drizzling, but you can of course drown this in it.
It was all I could do to wait until Anthony got home to cut into this but when we did…. ohhhh emmm geeee!!! So perfectly crumbly pumpkiny and YUMMY! If only I could drink real coffee with it!
- ½ cup old fashioned oats
- ⅓ cup AP flour
- ⅓ cup light brown sugar
- ⅓ cup raw pecan halves
- ½ tsp cocoa powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 2 tbsp melted butter
- 1 cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- ½ tsp baking soda
- 1½ tsp pumpkin pie spice
- 6 tbsp unsalted butter, softened
- ½ cup dark brown sugar
- ⅓ cup maple syrup
- 1 large egg
- 8oz organic pumpkin puree
- 2 tbsp maple syrup
- 1 tbsp unsalted butter
- 5 tbsp powdered sugar
- 1½ tsp heavy cream
- Grease a loaf pan with butter and preheat the oven to 350 degrees F.
- Add all the dry ingredients to a medium bowl and whisk together. Melt the butter and pour over the mixture, stirring to combine until the mixture is just damp and clumpy. Set aside.
- In a medium bowl, whisk together the flour, salt. leaveners, and pumpkin pie spice until combined. In the bowl of a stand mixer or separate large bowl, cream together the butter and sugar until fluffy. Add maple syrup and then the egg, mixing well between each addition. Stir in the pumpkin puree. A little at a time, add the flour mixture to the pumpkin mixture until just incorporated.
- Pour the batter evenly into the prepared loaf pan. Top with as much of the streusel mixture as you'd like, pressing it gently into the batter. Bake for minutes or until a sharp knife inserted into the center of the loaf comes out clean. Cool 10 minutes in the loaf pan then transfer to a wire rack to cool completely.
- As the loaf cools, melt the butter in a small saucepan and cook, stirring occasionally, until lightly browned and fragrant. Remove from the heat and whisk in the remaining ingredients. Drizzle over cooled loaf and serve.