This Pumpkin Streusel Bread is a deliciously soft and moist loaf, perfect for fall! It’s packed with warm spices and pumpkin goodness, topped with a crunchy streusel for that extra treat.
I can’t resist the smell of this bread baking—it’s like a cozy hug in the oven! Perfect for breakfast or a sweet snack, it always disappears too quickly at my house!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree gives the best flavor and consistency for this recipe. If you have fresh pumpkin, you can roast and puree it, but it can be a bit more work!
Flour: All-purpose flour works great here, but you can substitute half with whole wheat flour for added nutrition. Just keep an eye on the moisture level as it may absorb more liquid.
Vegetable Oil: I prefer vegetable oil for its neutral taste. If you want, you can use melted coconut oil or even applesauce for a lighter version!
Spices: The classic spices are a must for that warm flavor. If you’re missing one, you can use pumpkin pie spice as a blend—just adjust the quantity to taste.
How Do I Get the Perfect Streusel Topping?
A good streusel can take this bread to the next level, and it’s easy to make! The key is keeping the butter cold. Here’s how:
- Mix the dry ingredients in a bowl first: flour, brown sugar, and cinnamon.
- Cut in the cold butter until you have crumbly bits. Don’t overwork it—aim for a texture with little clumps the size of peas.
- Chill the mixture for a bit before sprinkling it on the batter. This helps it set nicely during baking!
With these tips, your Pumpkin Streusel Bread will be a cozy favorite in no time! Enjoy the process and the wonderful aromas filling your kitchen!
Delicious Pumpkin Streusel Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This Pumpkin Streusel Bread recipe takes approximately 15 minutes to prep, 55-65 minutes to bake, and then about 15 minutes to cool in the pan before serving. Overall, you can expect around 1.5 – 2 hours from start to finish, with most of that time being baking and cooling.
Step-by-Step Instructions:
1. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Use a pastry cutter or your fingers to cut in the cold butter until the mixture looks like coarse crumbs. Pop this in the refrigerator while you prepare the rest of the bread.
2. Preheat Oven and Prepare Pan:
Set your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to make removing the bread easier later on.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This helps ensure your leavening agents are evenly distributed throughout the batter.
4. Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree, oil (or melted butter), sugar, eggs, and vanilla extract. Beat everything together until smooth and well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring just until everything is combined. Be careful not to overmix, as this can make the bread dense.
6. Pour Batter into Pan:
Transfer the batter to your prepared loaf pan and spread it evenly with a spatula. This helps the bread bake uniformly.
7. Add Streusel:
Sprinkle the reserved streusel topping evenly over the batter, making sure to cover the surface nicely.
8. Bake:
Place the loaf in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
9. Cool:
After baking, let the bread cool in the pan for about 15 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely.
10. Prepare the Glaze (optional):
If you want to add a glaze, mix together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the milk to get a pouring consistency.
11. Glaze the Bread:
Once the bread has cooled, drizzle the glaze over the top for that sweet finishing touch!
12. Serve:
Slice your delicious Pumpkin Streusel Bread and enjoy it plain, or spread on some butter or cream cheese for an extra treat!
This warm, spiced bread will fill your kitchen with the welcoming scents of fall, making it perfect for breakfast, an afternoon snack, or as a sweet dessert! Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast and puree it until smooth, ensuring there’s no excess moisture. One cup of canned pumpkin usually comes from around 1 small to medium pumpkin, so plan accordingly!
What Can I Substitute for Eggs?
If you want to make this bread egg-free, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. This helps maintain the moisture in the bread while keeping it delicious!
How Should I Store Leftovers?
Store leftover Pumpkin Streusel Bread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and place them in a freezer-safe bag!
Can I Make Mini Loaves Instead?
Absolutely! You can divide the batter among smaller loaf pans or use a muffin tin. Adjust the baking time to about 25-30 minutes for mini loaves or about 18-22 minutes for muffins, checking for doneness with a toothpick.
