I need to write one blog post that lists everything you can do with different quantities of leftover pumpkin. Earlier this week I made ginger pumpkin bread, and I had about 1 cup of pumpkin puree left over. This pumpkin pecan streusel bread offered a great way to use it in a Lent-approved treat (I’ve given up cookies and cake).

I love streusel on quick breads, and it’s very easy to make, but you could certainly leave it out if you wish. Next time I make this bread, I might forgo the streusel and chop the pecans finely, then mix them into the batter. Don’t skip the allspice drizzle, though – it adds a nice flavor and texture to the top of the bread. If you don’t have allspice, a cinnamon drizzle would be just fine.

Ingredients

For the streusel topping

• 4 tablespoons flour
• 3 tablespoons light brown sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons cold butter, cubed
• 1/2 cup chopped pecans

For the bread

• 1 2/3 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon, plus an extra dash if you like
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 8 tablespoons melted butter
• 2 eggs
• 1 cup pumpkin puree

For the allspice drizzle

• 1 1/2 cups powdered sugar
• 1/4 teaspoon allspice
• 2-3 teaspoons water

Preparation

Preheat oven to 350 degrees. Lightly grease an 8 x 4 loaf pan or spray with baking spray.

Make the streusel: in a small bowl combine flour, brown sugar, and cinnamon. Using a pastry cutter or two knives, cut in the butter until the mixture looks like coarse crumbs. Stir in pecans; set aside.

Make the bread: In a large bowl combine flour, sugar, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg.

In a separate, medium-sized bowl whisk melted butter, eggs, and pumpkin puree until well-combined.

Add pumpkin mixture to dry mixture and stir to incorporate so that no dry streaks remain.

Spoon about half the batter into the loaf pan, spreading evenly with a rubber spatula. Pour about half the streusel mix over the first layer, then carefully top with remaining batter. I use a spoon to sort of “float” the rest of the batter on top of the first streusel layer in blobs, then spread the blobs together/out with a rubber spatula. Top with remaining streusel.

Bake for 45-60 minutes, or until a cake tester comes out clean. Remove from oven and cool in loaf pan for about 30 minutes, then remove from pan and place on a wire rack.

Cool another 15 minutes, then make the drizzle: in a small bowl, combine powdered sugar and allspice. Add water 1 teaspoon at a time, stirring until you have a smooth, thick drizzle. Pour drizzle into a medium-sized zip-top bag; snip the corner, then pipe drizzle over top of bread.

Allow to cool completely before serving; store well-wrapped at room temperature for up to 4 days.