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I love quick breads. They’re easy to make, no mixer required. And, they’re often better the next day or two, so you can make one on the weekend and have a tasty treat on hand for the next few days or so.
I know it’s not officially fall or anything just yet — and the weather will agree — once August is over, it’s fall to me, so I’m making pumpkin spiced things, including this quick bread. While I’m not a fan of pumpkin spiced lattes, I do like the spice blend
in things like this. I added toasted pecans to this, because in my opinions, nuts belong in just about everything, but you can leave them out if you want.
This bread will make your house smell like fall, and is the best first thing in the morning with a strong cup of coffee
. You can freeze leftovers, but they never make it that far in my house.
Pumpkin Spiced Cinnamon Swirl Bread with Streusel Pecan Topping
A pumpkin spiced bread that is perfect for fall. Moist, tender, and sweet, it will quickly become a fall favorite.
- 1/2 cup flour
- 1/2 cup toasted and chopped pecans
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 3 tablespoons unsalted butter cut into cubes
- Pinch salt
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 2 cup flour
- 1 teaspoon baking sodea
- 1 teaspoon kosher salt
- 1 egg
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/3 cup plain Greek yogurt
- 2/3 cup milk
- 1 teaspoon vanilla extract
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
Make the streusel topping by combing all of the ingredients and then working the butter into the flour and sugar until it’s crumbly. Set aside.
In a small bowl, combine the cinnamon swirl ingredients, and set aside.
To make the bread, combine the flour, baking soda, and salt in a large bowl and whisk to combine.
In a separate bowl, whisk the egg with the sugar and then add the oil, yogurt, milk and vanilla. Whisk until well combined, then add to the dry ingredients. Stir just until the flour is incorporated.
Pour half of the batter into your loaf pan. Add the cinnamon swirl mixture and then pour the remaining batter on top. Grab a butter knife and run it through the batter, swirling the cinnamon sugar through the batter.
Top evenly with the streusal topping.
Bake for 50 minutes and check to see if a toothpick inserted in the center comes out clean. If not, bake for 5-10 more minutes until it does. If the top is too browned, cover lightly with foil.
When done, let cool completely before removing and slicing.