A delightful spiced pumpkin bread with a crunchy pecan topping, perfect for cozy mornings.
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
Ensure the pan is well-greased to prevent sticking.
In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger.
Sift the dry ingredients for a finer texture.
In another bowl, beat the eggs, then mix in the pumpkin, milk, olive oil, and sugar until smooth.
Ensure the wet ingredients are well combined for an even batter.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Do not overmix to keep the bread tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
In a small bowl, mix the pecans, brown sugar, and olive oil until crumbly, then sprinkle over the batter.
Distribute the topping evenly for a consistent crust.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at 50 minutes to avoid overbaking.
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Allowing the bread to cool ensures easier slicing.
Slice and serve the bread, enjoying its warm, spiced flavors.
Pair with a warm beverage for a cozy treat.
