- Breakfast
- Dessert
Pumpkin Bread
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.
Ingredients
Pecan Crumble, for topping:
- cup raw pecans, (chopped)
- tablespoons all-purpose flour
- tablespoons pure maple syrup
- teaspoon ground cinnamon
- teaspoon ground cardamom
- teaspoon salt
- tablespoons Vital Farms Unsalted Butter, (cold and cubed)
Pumpkin Bread Dry Ingredients
- cups all-purpose flour
- cup granulated sugar
- teaspoons baking soda
- teaspoon salt
- tablespoon ground cinnamon
- teaspoon ground nutmeg
- teaspoon ground cardamom
- teaspoon ground cloves
- cup chocolate chips
Pumpkin Bread Wet Ingredients
- cup light brown sugar, (packed)
- tablespoons Vital Farms Unsalted Butter, (melted and cooled)
- cup pure maple syrup
- Vital Farms Eggs, (room temperature)
- 15 oz can pumpkin puree
- teaspoons vanilla extract
- tablespoon fresh ginger, (finely grated)
- 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!
