Eddie’s Autumn Pumpkin Bread with Pecan Streusel Topping

A Texas Tribute to Autumn Flavors

Every bakery has a recipe that carries a legacy, and for Rebecca Rather of Fredericksburg’s Rather Sweet Bakery, this pumpkin bread is a touching tribute. Originally shared by her colleague Steve, the recipe was the personal favorite of his partner, Eddie. Though Eddie has since passed away, his memory lives on through every spiced, golden loaf pulled from the oven. It is a quintessential Texas Hill Country treat—bold, generous, and incredibly comforting.

Whether you are preparing for a Thanksgiving feast or simply want a cozy snack for a crisp morning, this bread is a "perfect traveler." Its dense, moist crumb holds up beautifully, making it an ideal gift for neighbors or a reliable make-ahead treat for busy holiday schedules. If you enjoy classic American bakes, our My Favorite Chocolate Chip Cookies are another must-try from the Pastry Queen's legendary repertoire.

Why This Recipe Stands Out

The secret to this bread’s legendary texture lies in the precise balance of vegetable oil and pure pumpkin purée, ensuring it stays moist for days. Unlike standard quick breads that rely solely on cinnamon, Eddie’s version utilizes a quartet of warm spices—nutmeg, allspice, cinnamon, and cloves—to create a complex, aromatic profile. The addition of a buttery pecan streusel provides a necessary textural contrast to the soft, tender bread beneath.

For more nutty and sophisticated desserts, don't miss our Frangelico-Hazelnut Fruit Tart, which pairs beautifully with these seasonal flavors.

Ingredients

• 1½ cups pecan pieces (divided)
• 1 cup vegetable oil (canola or safflower)
• 3 cups sugar
• 4 large eggs
• 1 (15-ounce) can pure pumpkin
• 1 cup water
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons ground nutmeg
• 1½ teaspoons ground allspice
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground cloves
• ½ teaspoon salt
• Streusel Topping: ½ cup golden brown sugar, ¼ cup melted butter, 2 teaspoons cinnamon, and ½ cup toasted pecans.

Step-by-Step Instructions

1. Preheat your oven to 350°F. Arrange pecans on a baking sheet and toast for 7 to 9 minutes until aromatic. Reserve ½ cup for the topping.
2. Grease two 9x5-inch loaf pans or 36 muffin cups with butter or cooking spray.
3. In a large bowl, whisk the vegetable oil and sugar. Add the eggs, pumpkin, and water, whisking until thoroughly combined.
4. In a separate bowl, stir together the flour, baking soda, nutmeg, allspice, cinnamon, cloves, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just incorporated. Fold in 1 cup of the toasted pecans.
6. Pour the batter into the prepared pans.
7. Prepare the topping by stirring the brown sugar, melted butter, cinnamon, and the reserved pecans in a medium bowl. Sprinkle liberally over the batter.
8. Bake the loaves for 1 hour (or muffins for 30-35 minutes) until a toothpick inserted into the center comes out clean.