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Pumpkin Streusel Bread


  • Author: Kathleen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

Pumpkin Streusel Bread is moist, dense, and topped with a crispy streusel crumb topping that uses pumpkin pie spice. This recipe is easy to mix up (no electric mixer needed) and the perfect breakfast or afternoon treat in the Fall. Add it to your Thanksgiving menu!


Scale

Ingredients

Streusel Topping

  • 1/4 cup salted or unsalted butter, melted
  • 1/2 cup all purpose flour
  • 5 tablespoons brown sugar, light or dark
  • 1/2 teaspoon pumpkin pie spice

Pumpkin Bread

  • 1 15oz can pumpkin puree, not pumpkin pie filling
  • 1 cup white granulated sugar
  • 1/2 cup brown sugar, light or dark
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, see note for substitute
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon kosher salt

Instructions

  1. Make the Streusel Topping. In a small bowl, mix together the streusel ingredients. Set aside in the fridge.
  2. Preheat Oven. Preheat the oven to 325 degrees F. Grease a 9×5 inch loaf pan and line with parchment paper. I like to use a pastry brush and canola oil, but a baking spray also works. The parchment make it easy to lift the loaf out and helps ensure nothing sticks.
  3. Combine Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. 
  4. Mix Wet Ingredients. In a large bowl, use a whisk (or an electric mixer) to mix together the sugars, pumpkin, and oil until combined. Mix in the eggs and vanilla.
  5. Combine Wet and Dry. Add half of the dry ingredients to the wet. Mix to combine. Add the buttermilk and combine. Finally, mix in the rest of the dry ingredients. The batter should be smooth and thick.
  6. Pour into Prepared Pan. Pour batter into pan and spread so it is even.
  7. Top with Streusel. Remove streusel from fridge and use your fingers to crumble. Sprinkle over the batter in an even layer.
  8. Bake. Bake the bread for about 1 hour and 15 minutes. Ovens vary and your bread may take less or more time. When it is almost done, test the center with a toothpick. It is done when the toothpick comes out clean except for a few moist crumbs. If there is wet batter on the toothpick then keep baking. The finished loaf will have risen tall and the streusel will be golden brown.
  9. Allow to Cool. Allow to cool, slice, and enjoy.

Notes

Buttermilk – as a substitute, combine 1/2 tablespoon white vinegar with enough regular milk to make 1/2 cup. Allow to sit for a few minutes before using.

Storage – For optimal freshness, I recommend storing in the fridge in an airtight container or in the loaf pan wrapped in plastic wrap. It will keep for up to a week and still be very moist.

  • Category: Breakfast, Bread, Desserts
  • Method: Oven
  • Cuisine: American

Keywords: Pumpkin Bread, Streusel Pumpkin Bread, Pumpkin Streusel Bread, Pumpkin Bread with Streusel Topping, Pumpkin Bread with Crumb Topping

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