This tried-and-true, family-favorite bread is rich and full of warming pie spice and a touch of cardamom. The buttery topping bakes into a lofty golden crown that makes this loaf feel perfectly regal.
”Just after Labor Day, I kick off my tradition of wishing fall into existence. It usually starts with the scent of pumpkin spice drifting from my coffee cup, along with the cheery sight of pumpkins and Halloween treats at my local market (even if it’s still hot enough outside to melt a candy bar). In the South, the first real rumor of autumn is the air becoming light—less humidity, a cool breeze that makes you want to bake something cozy. This cozy bread is one of my first bakes of the season, and I hope it ushers in the season for you, too. Give this one a try; it’s the kind of treat that brings everyone into the kitchen, noses first.” —Jan Jacks Potter, Recipe Developer
- 2½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cardamom
- 1 (15-ounce) can pumpkin
- 1 cup granulated sugar
- ⅔ cup neutral oil
- ½ cup firmly packed dark brown sugar
- 2 large eggs, room temperature
- 2 teaspoons orange zest
- 2 teaspoons vanilla extract
- Pecan Streusel (recipe follows)
- Garnish: confectioners’ sugar
- Preheat oven to 325°. Spray an 8½x4½-inch loaf pan with baking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together flour, pie spice, baking powder, salt, and cardamom.
- In a medium bowl, whisk together pumpkin, granulated sugar, oil, brown sugar, eggs, orange zest, and vanilla until smooth. Fold pumpkin mixture into flour mixture until smooth. Spread batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter to settle batter. Sprinkle Pecan Streusel on top.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 1 hour and 20 minutes to 1½ hours, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Lightly dust with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.
- ¼ cup all-purpose flour
- ¼ cup firmly packed light brown sugar
- 3 tablespoons finely chopped pecans
- 1 tablespoon granulated sugar
- ½ teaspoon pumpkin pie spice
- 3 tablespoons unsalted butter, melted
- In a medium bowl, whisk together flour, brown sugar, pecans, granulated sugar, and pie spice. Stir in melted butter until combined, creating clumps and crumbs. Refrigerate for at least 30 minutes or until ready to use.
