Description
Pumpkin Streusel Bread offers a moist, spiced loaf topped with a buttery streusel layer. Made with canned pumpkin puree and a rich blend of cinnamon, nutmeg, ginger, and brown sugars, this bread delivers warmth and texture in every bite. The easy crumb topping creates a perfect contrast, yielding a bakery-worthy treat for breakfast, brunch, or snacking. Enjoy fresh or store for later.
Ingredients
- 1/2 cup all-purpose flour (65g)
- 6 tbsp brown sugar (80g)
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 cup unsalted butter, melted (57g)
- 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 grated nutmeg
- 1/4 tsp ground ginger
- Pinch ground cloves
- 2 cups all-purpose flour (260g)
Instructions
- In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Chill.
- Preheat oven to 350°F. Grease and line a 9×5 loaf pan.
- In a large bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, and eggs until smooth.
- Whisk in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Fold in flour until just combined.
- Pour batter into pan, sprinkle streusel evenly over the top.
- Bake 65–80 minutes, tenting with foil if needed. Cool 10–15 minutes before removing from pan.
Notes
For substitutions, swap vegetable oil with melted coconut oil or canola oil, and use gluten-free flour for a gluten-free loaf. Make ahead by wrapping cooled bread in plastic wrap and refrigerating up to 5 days or freezing up to 3 months. Streusel can be made in advance. If your bread sinks or is gummy, ensure your baking powder and soda are fresh, avoid overmixing, and tent with foil if browning too fast.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Bread
- Method: Baking
- Cuisine: American