Here’s To Cinnamon Pecan Streusel Pumpkin Bread

Being from New England, the Fall season has always been one of my favorite times of the year. With that being said, I have a great appreciation for pumpkin patches, hayrides, apple picking, and tree leaves changing colors. I also love a cold (or warm) cup of apple cider and Fall deserts.

Luckily, Maggie and I share this love of Fall and we were able to create a easy, simple Fall time desert called a Cinnamon Pecan Streusel Pumpkin Bread. I cannot wait any longer to share it with you, so let’s get to it! I did not come up with the recipe myself, I actually got it off of Savory Nothings, by Nora. This post is not sponsored.


There are two parts to this dish: (1) the streusel and (2) the bread. The recipe makes two loaves of bread and makes around 16 slices. The total time you will need to make and bake the bread will be approximately 1 hour (20 minutes prep, 40 minutes make and bake).

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1.00 $



  • 2/3 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup cold butter

Pumpkin Bread

  • 2 1/4 cup all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups white sugar
  • 15- oz. can pumpkin
  • 1/2 cup melted butter


  1. Preheat your oven to 350°F. Grease and line TWO 9×5 inch loaf pans.
  2. (Streusel) Stir together the flour, brown sugar, cinnamon and chopped nuts in a medium bowl. Add the butter and crumble it into the dry ingredients with your fingertips until there are no more flecks of dry flour and small crumbs form. Cover and refrigerate.
  3. (Bread) Stir together flour, pumpkin pie spice, baking powder and salt in a large mixing bowl and set aside.
  4. (Bread) Whisk eggs, sugar, pumpkin and melted butter together in a measuring jug
  5. (Bread) Pour the wet into the dry ingredients and fold in just until combined, do not over-mix!
  6. Evenly divide the batter between the TWO prepared loaf tins and evenly sprinkle each with the chilled streusel. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
  7. Cool in the pans for 10 minutes before removing the breads onto a wire rack to cool completely.

I just want to (indirectly) thank Nora for sharing such a yummy and easy recipe. I never questioned myself while making the bread, which is odd because any time I bake or cook there is at least one moment that I have some self doubt! From making the streusel to the bread batter, every step was so simple and fluent to a non-professional baker.


After pre-heating the oven, I moved straight into making the streusel. It was a little messy, but worked out well. I was almost confused when I saw that the mixture turned into an almost dough-like ball; kind of what you would imagine cookie dough to be like. I thought it would be crumbly to sprinkle on the top. My hope was that the cold air in the refrigerator would make it the way it should be.

Next I started on the dry bread ingredients and then the wet. Finally, I created a beautiful, creamy mixture that I could not wait to get into those bread pans. Slowly the dry and wet ingredients came together.


Here is quick sight of me getting a little grossed out from the pumpkin puree; I don’t know there was something with the texture that got me.

There was a point where my arms got exhausted. Maggie and I had to do a quick switch-a-roo to finish the mixing. In the meantime, I greased my two pans with butter and in the batter went. We slid those two bad boys in the over and let the aroma take over the room.


Now we wait!

Oh. My. Goodness. The loaves coming out of the over came along with pure joy and excitement. It smelt and looked amazing. Bummer that you have to let something like that cool for a whole ten minutes…


Check this out —

I genuinely enjoyed making this bread, however, if I were to give my absolute honest review, I would rate this bread 6/10 based off of first to last bite.

It was good, don’t get me wrong. But, it was almost not flavorful enough. I wish there were other spices that were incorporated in it. Everything else about the bread was incredible. The flavor just fell a bit short for me. Don’t get me wrong, it was still very good; I have just had better.



//Probably Rob

This is not promoted or sponsored. All opinions, thoughts, and suggestions are made by It’s Probably Rob.


One thought on “Here’s To Cinnamon Pecan Streusel Pumpkin Bread

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