clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Pecan Bread with Whipped Maple Butter | Bake to the roots

Pumpkin Pecan Streusel Bread (gluten-free)

  • Author: Bake to the roots
  • Prep Time: 00:45
  • Cook Time: 01:00
  • Total Time: 02:00
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: America
  • Diet: Gluten Free


If you’re a fan of pumpkins this might be the perfect treat for you: Pumpkin Pecan Streusel Bread (gluten-free) with whipped Maple Butter.



For the streusel:
2.1 oz. (60g) oat flour
3 tbsp. brown sugar
1 tsp. ground cinnamon
1.4 oz. (40g) cold butter
1 oz. (30g) pecans, chopped
2 tbsp. rolled oats

For the batter:
5 oz. (140g) oat flour
1 tbsp. instant espresso powder
2 tsp. baking powder
3 tsp. pumpkin pie spice
1/4 tsp. salt
6 oz. (170g) pumpkin puree
1/2 cup (120ml) maple syrup
1/3 cup (80g) butter, melted
3 large eggs
2 oz. (60g) pecans, chopped
3 tbsp. rolled oats

For the whipped maple butter:
1/2 cup (120g) butter
2 tbsp. heavy cream
23 tbsp. maple syrup


1. Preheat the oven to 350ºF (180°C). Lightly grease a 9×5 inches (23x13cm) loaf pan and line with a piece of baking parchment. Set aside. Chop the pecans for the streusel and batter and set aside. You can make oat flour at home by grinding/mixing rolled oats until you get a very fine powder aka. oat flour.

2. For the streusel add the oat flour, brown sugar, and cinnamon to a bowl and mix to combine. Add the cold butter and rub everything between your fingers to create streusels. Add the chopped pecans and rolled oats and mix to combine. Place in the fridge until needed.

3. For the batter add the oat flour, espresso powder, baking powder, pumpkin pie spice, and salt to a large bowl and mix to combine. Add the pumpkin puree, maple syrup, and melted butter and mix to combine. Whisk the eggs a bit in a separate bowl, then add to the large bowl and mix everything until well combined. Add the chopped pecans and rolled oats and fold in. Let the batter sit for about 5 minutes, then pour into the prepared loaf pan, sprinkle the streusel mix on top, and bake for 55-60 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down for 15 minutes in the loaf pan, then pull out with the baking parchment and let cool down completely on a wire rack.

4. For the whipped maple butter mix the butter with a handheld mixer or in your kitchen machine on high for several minutes until very soft and fluffy. Add the heavy cream and maple syrup and mix well. Serve with the Pumpkin Pecan Streusel Bread.


Enjoy baking!

Keywords: pumpkin, pecan, bread, cake, maple butter, gluten-free