Description
This Pumpkin Bread with Streusel Topping recipe features moist, spiced pumpkin bread baked to perfection with a sweet, crumbly streusel topping. Perfect for fall or anytime you crave a cozy, flavorful treat, this recipe combines warm spices with smooth pumpkin puree and a crunchy sugar-butter topping for a delicious homemade loaf.
Ingredients
Scale
Bread Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup water
- 1 teaspoon vanilla extract
Streusel Topping Ingredients
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to ensure even distribution of spices and leavening agents.
- Combine Wet Ingredients: In a large mixing bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined to avoid overmixing which can make the bread tough.
- Prepare Streusel Topping: In a small bowl, mix flour, brown sugar, and cinnamon. Add cold cubed butter and mix using your fingers or a pastry cutter until the mixture is crumbly and resembles coarse crumbs.
- Assemble the Bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Sprinkle the streusel topping over the batter to create a crunchy, sweet crust.
- Bake the Bread: Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Before Serving: Let the bread cool in the pan for 10 minutes to set, then remove it and transfer to a wire rack to cool completely before slicing to maintain structure and flavor.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
- Do not overmix the batter to ensure a tender crumb.
- You can substitute vegetable oil with melted coconut oil or another mild oil if preferred.
- The bread can be stored tightly wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- For extra moistness, consider adding a tablespoon of sour cream or yogurt to the batter.
