Description

This Easy Streusel Pumpkin Bread is a moist, flavorful quick bread perfect for fall or anytime you crave a cozy treat. It features a tender pumpkin-infused batter packed with warm spices and is topped with a buttery cinnamon streusel for a delightful crunch. Simple to make and baked in one loaf, it’s an excellent snack, breakfast, or dessert option that appeals to pumpkin lovers.

Ingredients

Scale

For the Streusel

1/2 cup all-purpose flour (65g)
6 tbsp light or dark brown sugar (80g)
1/2 tsp cinnamon
1/4 tsp kosher salt
1/4 cup unsalted butter, melted (57g)

For the Pumpkin Bread

1 (15 oz) can pumpkin puree
3/4 cup vegetable oil (150g)
1 cup light brown sugar (213g)
1/2 cup granulated sugar (100g)
2 large eggs (100g)
1.5 tsp baking powder
3/4 tsp baking soda
3/4 tsp kosher salt
5 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground ginger
Pinch ground cloves
2 cups all-purpose flour (260g)

Instructions

Prepare the Streusel: In a medium bowl, whisk together 1/2 cup all-purpose flour, 6 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon kosher salt. Pour in 1/4 cup melted unsalted butter and stir until just combined and crumbly. Place the streusel mixture in the refrigerator to chill while preparing the pumpkin bread.
Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, making sure the parchment extends up the long sides of the pan for easy bread removal later.
Mix Wet Ingredients: In a large bowl, whisk together the 15 oz pumpkin puree, 3/4 cup vegetable oil, 1 cup light brown sugar, and 1/2 cup granulated sugar until thoroughly combined. Add the eggs one at a time, whisking well after each addition.
Add Leavening and Spices: Sprinkle baking powder, baking soda, and salt (1.5 tsp, 3/4 tsp, 3/4 tsp respectively) over the pumpkin mixture and whisk to combine. Then add cinnamon, nutmeg, ground ginger, and ground cloves (5 tsp, 1/2 tsp, 1/4 tsp, and a pinch respectively), stirring well to evenly distribute the spices.
Fold in Flour: Gradually fold in the 2 cups all-purpose flour until just combined. Be careful not to overmix to avoid developing too much gluten which can make the bread tough.
Assemble and Bake: Pour the batter into the prepared loaf pan. Evenly sprinkle the chilled streusel mixture over the top. Place the pan on a baking sheet to catch any overflow and put on the middle rack of the oven. Bake for 65 to 80 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few crumbs attached. If the top browns too quickly, cover loosely with foil halfway through baking.
Cool and Serve: Remove from oven and let the bread cool in the pan for 10 to 15 minutes. Trim any overflow from the sides if necessary, then lift the bread out using the parchment paper and allow to cool completely on a wire rack before slicing and serving.

Notes

Make sure to not overmix the batter after adding the flour to keep the bread tender.
If your top is browning too fast during baking, loosely cover it with foil to prevent burning.
You can store the pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
For added texture, consider folding in 1/2 cup chopped nuts or chocolate chips with the flour.
Use fresh spices for best flavor, especially cinnamon and nutmeg.
Let the bread cool completely before slicing to ensure clean slices and better texture.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Bread, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 300
Sugar: 20g
Sodium: 250mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g
Cholesterol: 40mg

Keywords: pumpkin bread, streusel topping, fall recipes, quick bread, cinnamon bread, pumpkin dessert