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Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread Recipe
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★★★★★

5 from 16 reviews

This Pumpkin Streusel Bread is a moist, flavorful loaf perfect for fall. It features a spiced pumpkin base enriched with warm pumpkin pie spices and a crunchy, buttery streusel topping that adds the perfect sweet and crunchy contrast. Easy to make and ideal for breakfast, snacks, or dessert.

Ingredients

Scale

Bread Batter

  • 1¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup pumpkin puree (canned or fresh)
  • ¾ cup brown sugar
  • ½ cup oil or melted butter
  • 2 eggs
  • 1 tsp vanilla extract

Streusel Topping

  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup all-purpose flour
  • ½ tsp cinnamon
  • 4 tbsp cold butter (cubed)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together 1¾ cups flour, 1 tsp baking soda, ½ tsp salt, and 2 tsp pumpkin pie spice until well combined.
  3. Mix Wet Ingredients: In another bowl, combine 1 cup pumpkin puree, ¾ cup brown sugar, ½ cup oil or melted butter, 2 eggs, and 1 tsp vanilla extract. Mix until smooth.
  4. Combine Batter: Gently fold the wet ingredients into the dry ingredients just until combined—do not overmix to keep the bread tender.
  5. Prepare Streusel: In a separate bowl, mix ¼ cup brown sugar, ¼ cup granulated sugar, ½ cup flour, and ½ tsp cinnamon. Cut in the 4 tbsp cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  6. Assemble: Pour the batter into the prepared loaf pan and evenly sprinkle the streusel topping over the surface.
  7. Bake: Bake in the preheated oven for 50 to 60 minutes. If the top browns too quickly, tent loosely with aluminum foil to prevent burning.
  8. Cool: Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use canned pumpkin puree for consistent flavor and texture.
  • If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
  • Make sure the butter for the streusel is cold, so the topping becomes crumbly and crunchy.
  • Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze up to 3 months.

Nutrition

Keywords: pumpkin bread, streusel topping, fall recipe, pumpkin spice bread, quick bread, autumn baking

Find it online: https://nataliereeve.com/pumpkin-streusel-bread-recipe/