The leaves are changing colors in DC, and I couldn’t be happier. I’ve purchased about every autumn candle at Marshalls with fall in its title and I’ve laid out all my dusted off sweatshirts in anticipation of this temperature drop.

The only thing that was left to do is – make pumpkin bread, so I did. One of the things that drives me crazy is when pumpkin bread is too pumpkin-y or too dense, so when I was developing this recipe, I knew I wanted to avoid those things.

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What makes this bread different than all the rest you may ask?

Because it has THREE dynamic layers to it.

First, is the moist, rich, and nutty pumpkin bread loaded with warm fall spices.

Second, is a crumbly and sugary streusel topping that gives the bread a satisfying crunch.

Third, is the delicate and sweet maple glaze frosting that gives just a little extra something which pairs extremely well with the spices in the bread. It’s kinda like eating the best part of a cinnamon roll – but even better!

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A few tips and suggestions:

• ‍The spices are crucial. What separates this bread from the rest is its pumpkin and spice combo that creates a really vibrant flavor. Ground cinnamon, nutmeg, cloves, ginger and all-spice are used and if you need another recipe idea with these spices, check out my apple cinnamon streusel muffins.

• ‍Walnut oil is my consistent secret ingredient. Especially in this recipe, walnut oil elevates the nutty flavor which pairs well with pumpkin and gives it a light and delicate texture with blissful moisture in every bite. You can use vegetable oil as a substitute if necessary.

• ‍Do not over-mix. Obvi, baking 101. But what’s the reasoning? Because when combining the wet and dry ingredients, it must be done gently. If you overmix, the gluten strands become over-developed creating a tough and dense texture. No bueno.

• ‍You must roast the pecans. Otherwise, you’ll get a bland flavor of worthless nuts in your bread. Help the little nuts bring out their natural nutty aroma and crunchy taste! Preheat your oven to 415 degrees Fahrenheit and on a sheet pan, roast whole pecans for 8-10 minutes or until brown and smell, well nutty.

• Show me how. Here's a demonstration video of me making this recipe!

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Equipment you’ll need:

• 9 X 5 inch loaf pan
• Kitchen Aid or hand-mixer
• Aluminum foil