These Aren’t The Droids You’re Looking For.

Mind over matter. Power of suggestion. The force.

Whatever you want to call it, that’s what I’ve been wrestling with for the past week. Everyone around me is aching and couching and sneezing. The odds are kind of stacked against me here. I’d have to be some sort of guru of meditation with a fistful of mental placebos to resist all that.

I’m not. I’m not made of midi-chlorians. I’m made of squishy flesh and achy bones.

However. If I were a Jedi I wouldn’t bother with curbing the common cold or not looking silly when I sneeze. I’d have way more fun. I would wave my hand casually yet deliberately and tell you how much you need this Maple Pecan Streusel Pumpkin Bread. Struck by a sudden delicious idea, you would calmly rise from your seat, gather the ingredients and make yourself one awesome snack. You’d slice off piece by piece savouring the full flavour of pumpkin, the punch of spices and the sweet, buttery crunch of the streusel topping until it was all gone. At which point you would feel the need to bake yourself another and another and another… Do or do not. There is no try.

Hey… Maybe I am a Jedi!

Maple Pecan Streusel Pumpkin Bread

Source: My imagination.

1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp pumpkin pie spice
1 cup pumpkin puree
3/4 cup granulated sugar
1/4 cup maple syrup
1 egg
1/3 cup vegetable oil

2 tbsp flour
2 tbsp granulated sugar
1/4 tsp pumpkin pie spice
1/4 cup unsalted butter, chilled
1/4 cup pecans, chopped

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Preheat the oven to 375 degrees and place a rack in the middle. Butter a 9 inch loaf pan then fit a piece of parchment paper inside the pan with a little overhang to grasp easily. Set it aside.

Whisk together the flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl.

In a larger bowl mix the pumpkin puree, sugar, maple syrup, egg and oil. Add the dry ingredients and blend until it’s just combined.

In a small bowl whisk together the flour, sugar and pumpkin pie spice then cut in the butter with a pastry blender or two knives until it resembles pea sized chunks. Toss it with the chopped pecans.

Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Sprinkle the streusel evenly over the top.

Bake it for 30 – 40 minutes until a toothpick inserted into the middle comes out clean. Let it cool in the pan for about 5 – 10 minutes before lifting it out using the parchment paper overhang to cool completely on a rack. Slice and enjoy!

23 thoughts on “These Aren’t The Droids You’re Looking For.

  1. kita

    Im not sure how many nerd points I get for knowing exactly what you were talking about in your post title. Hopefully you can keep the force with you for a while! This pumpkin bread looks delicious as always!

  2. Aimee

    Hi Lindsey, this looks absolutely amazing! It looks so moist compared to other pumpkin bread recipes I’ve seen. I haven’t made pumpkin bread yet because I’ve been waiting for a recipe that cries out “bake me!” Would it be possible to substitute the maple syrup with maple extract (because that’s all I have )? if so, how much would you recommend adding?

    1. Lindsey

      Hi Aimee! I’m sure you could substitute 1 tsp of the maple extract for the maple syrup and you should probably add 1/4 more granulated sugar just to balance the sweetness out. Have fun!

  3. Russell at Chasing Delicious

    Any recipe with a star wars reference in the title is a win win for me! This loaf looks scrumptious too by the way. Yum!

  4. Shauna K

    Thank you SO much for this recipe! I adapted it to be gluten-free and gave you a shout out for the original recipe

  5. Caty

    This was absolutely delicious! It’s my new favorite pumpkin bread recipe. There are a few changes I’d make though. I reduced the butter in the topping to 2 tablespoons and it was fine, and used walnuts instead of pecans. Next time I make this I will try cooking it at 350 because it browned too much on the sides before the inside was fully cooked.

  6. Hilary

    I found this recipe through pinterest and decided to give it a try last night – absolutely delicious!! I didnt have maple syrup or extract so I just increased sugar by 1/4 cup and used 1 teaspoon vanilla extract. I also cooked at 350 degrees for about 50 minutes. Everyone is loving this! Thanks!

  7. Laura Campbell

    Lindsey, I saw a cake made in a bundt pan (actually 2) that looked like a pumpkin. Didn’t get the recipe because I was in the Dr.’s office. Do you think this bread is to heavy to bake in a bundt pan ? I realize it won’t fill it up, and that’s fine because the pic I saw was a huge cake. Don’t want that much leftover ! I looks delicious! Thanks Laura

    1. Lindsey

      I’m sure this recipe would work very well with that pumpkin idea! I’ve seen it before too, but never tried it out myself. I would suggest doubling the recipe and splitting it between the two bundt pans, omitting the struesel topping and topping the pumpkin shaped cake with a maple cream cheese frosting and pecan pieces.


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