I loved this so much back then. I was always pestering my mom to bake it.

Pumpkin bread with brown sugar pecan topping is a delightful treat that perfectly captures the essence of autumn. This recipe combines the rich flavors of pumpkin and warm spices with a delightful crunch on top. Originating from the tradition of using freshly harvested pumpkins in baking, this bread is both a nod to seasonal ingredients and a comforting way to usher in cooler weather. It's a splendid choice for those looking to bring a touch of seasonal festivity to their kitchen.

This pumpkin bread with brown sugar pecan topping pairs beautifully with a cup of coffee or a spiced chai tea. It also makes for a perfect breakfast when served alongside some fresh fruit or a dollop of yogurt. If you're looking to serve it as a dessert, consider pairing it with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Servings: 8 - 10 slices

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
3 tablespoons brown sugar (for topping)
1/2 teaspoon cinnamon (for topping)

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

In another bowl, mix together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour the batter into the prepared loaf pan and spread it out evenly.

In a small bowl, combine the chopped pecans, 3 tablespoons of brown sugar, and 1/2 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter.

Bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

For a healthier twist, you might substitute half of the all-purpose flour with whole wheat flour. If you're looking to add more texture, consider mixing in some dried cranberries or raisins into the batter. For those who prefer a nut-free version, simply omit the pecans or replace them with sunflower seeds. You could also try using maple syrup instead of brown sugar in the topping for a subtle, complementary flavor.