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Pumpkin season is hereeeeee….
I never really liked pumpkin anything. Really, I wasn’t fond of it and I though it had a weird flavor. If I’m honest, I still don’t like pumpkin pie…unless it’s my half cheesecake, half pumpkin pie combination. It’s a wonderful, wonderful thing. A couple years back, we spent a weekend in Mt. Dora, Florida and we were at a bed and breakfast. The gentleman cooking up our breakfast served us pumpkin bread with our coffee.
I was so hesitant. Mind you, this guy served us a breakfast of scrambled eggs with anchovies (can you say GROSS…I really don’t like anchovies!). Coffee was black, and although I’m used to it like that now, back then I liked it loaded with cream and sugar. It was just an awful breakfast for me altogether. So when he rolled out the pumpkin bread all I could think was, “wonderful, pumpkin stuff. Just the cherry on top to this *splendid* breakfast…” while mentally rolling my eyes. I was dying to head out and eat a real breakfast on the road.
Well, he sliced it up and left the loaf in front of us. Mikey kept saying that we have to at least eat some of it. I would be rude not to. So reluctantly, I put a slice on my plate and used a spoon to take a veryyyy small bite. I basically closed my eyes and popped it in my mouth anddddd….
Lo and behold….
I LOVED it! It was so good! The flavor was amazing and I loved that it was more like a bread instead of a cake. So yummy! That redeemed the breakfast. I ate a few slices with water and filled up quickly. hahaha Good memories!I wondered…can I make a loaf at home?
And that’s how my Glazed Pumpkin Pecan Streusel Loaf was born.
I absolutely love this loaf. It is similar to the texture of a Starbucks lemon loaf…but so much tastier! It is sweet and dense with a thick glaze over the top. I wanted this glaze to be really thick and harden up so instead of making a watered down version, I added lots of sugar. It was as thick as caramel…which would probably also taste amazing on this!
It really is very easy to assemble and so yummy. I had also bought some mini spring form pans that I wanted to try out and I used it for this recipe. They looked like little birthday cakes! Unfortunately, we ate them before I could get pictures…
The streusel topping makes a big batch and you might not use it all. But my suggestion is to load it up. Place a first layer over the batter and pat it into the batter. Then add some more on top of that! You could also do a layer of streusel in the middle of the batter. That might be tasty as well!
If you make this delicious Glazed Pumpkin Pecan Streusel Loaf, be sure to tag me on Instagram! I’d love to see 🙂 #toeatdrinkandbemarried
Glazed Pumpkin Pecan Streusel Loaf
For the Streusel Topping: For the Glaze:
For the Streusel Topping:
For the Glaze:
- Preheat the oven to 350 degrees and grease a 9×5 inch loaf pan with cooking spray or butter.
- For the streusel, combine the sugar, flour and cinnamon. Cut in the butter. Then stir in the pecans. Set aside.
- For the loaf: Place the oil, egg whites, pumpkin puree and vanilla extract in a bowl and beat with an electric mixer until it begins to thicken. In a separate bowl, whisk all the dry ingredients until combined. Add the dry ingredients to the wet and mix until just combined.
- Pour the batter into prepared loaf pan. Take a handful of streusel and press it lightly into the loaf. Then add more on top. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack for 10 minutes, then carefully remove from pan (be careful not to lose all the streusel from the top!). Allow it to cool for 30 minutes.
- For the glaze: combine sugar and milk until it is your desired consistency. Drizzle over the loaf (or pour, I won’t tell! haha)
tip: For a more flavorful glaze, add a couple of drops of vanilla!
Looking for more Fall recipes?