Indulge in this delightful Pecan Pumpkin Strudel Bread, topped with a crunchy pecan strudel and finished with a luscious cream cheese drizzle. Perfect for sharing on a cozy fall afternoon, this bread combines the warm flavors of pumpkin and spices with a sweet, creamy finish.
**Ingredients:**
– 1 1/2 cup pumpkin puree (not pumpkin pie filling)
– 1/2 cup vegetable oil
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/4 teaspoon cloves
– 1/2 teaspoon salt
**For the Pecan Strudel Topping:**
– 1/2 cup chopped pecans
– 1/3 cup brown sugar
– 1/3 cup all-purpose flour
– 1 teaspoon cinnamon
– 3 tablespoons unsalted butter, melted
**For the Cream Cheese Drizzle:**
– 2 oz cream cheese, softened
– 2 oz unsalted butter, softened
– 1/2 cup powdered sugar
– 1-2 tablespoons milk
– 1/2 teaspoon vanilla extract
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. **Mix Wet Ingredients:** In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth and well combined.
3. **Combine Dry Ingredients:** In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
4. **Incorporate Dry into Wet:** Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. **Prepare the Pecan Strudel Topping:** In a small bowl, mix together the chopped pecans, brown sugar, flour, cinnamon, and melted butter until crumbly.
6. **Pour and Top:** Pour half of the pumpkin batter into the prepared loaf pan. Sprinkle half of the pecan strudel topping over the batter. Pour the remaining batter on top, then finish with the rest of the strudel topping.
7. **Bake:** Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil.
8. **Cool:** Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. **Make the Cream Cheese Drizzle:** In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the milk to achieve your desired consistency.
10. **Drizzle and Serve:** Once the bread is completely cool, drizzle the cream cheese mixture over the top. Slice and serve!
As you savor each slice of this Pecan Pumpkin Strudel Bread, let the rich pumpkin and nutty pecan flavors remind you of warm gatherings and golden leaves outside. Enjoy it with a cup of hot coffee or tea, and embrace the joys of the season with loved ones.
