There is something magical about the smell of cinnamon on a crisp autumn evening. As the leaves turn, your kitchen deserves the warmth of fresh baking. This pumpkin streusel bread is the answer to your fall cravings.
It delivers a dense, moist loaf with a crunchy, buttery topping. You will love how easy it is to whip up. This recipe makes your home smell like a cozy holiday dream. It is truly the perfect treat for your family right now.
Why This Recipe Is a Winner
This recipe is a total winner for busy fall weeknights or lazy weekends. You do not need any fancy equipment or a stand mixer. It uses simple pantry staples that you likely already have. The buttery cinnamon-sugar crumble adds a bakery-style touch at home.
Kids absolutely love the sweet, crunchy top of this bread. It is very budget-friendly and feeds a whole crowd easily. You can serve it for breakfast or a sweet afternoon snack. It is the ultimate comfort food for a chilly day.
Simple Method
Making this bread is incredibly easy and doable for any beginner. You simply whisk your dry ingredients in one bowl. Then, you mix your wet ingredients in another. Combine them gently and top with the homemade streusel. Even if you have never baked, you can master this loaf.
Ingredients You’ll Need
These ingredients are mostly pantry staples you can find at any store.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup unsalted butter, cold and cubed (for streusel)
- 1/2 cup all-purpose flour (for streusel)
- 1/2 cup brown sugar, packed (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and spices.
- In a large bowl, whisk pumpkin puree, granulated sugar, 1/2 cup brown sugar, oil, and eggs until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Prepare the streusel by combining cold cubed butter, 1/2 cup flour, 1/2 cup brown sugar, and cinnamon in a small bowl; cut with a pastry cutter until crumbly.
- Pour the batter into the prepared loaf pan and sprinkle the streusel topping evenly over the surface.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve a thick slice warm with a generous pat of butter. It pairs beautifully with a hot cup of coffee or tea. For a real treat, try it with a drizzle of maple syrup. Set the table, light a candle, and enjoy a quiet moment. Your family will keep coming back for just one more bite.
Storage & Reheating
Keep your pumpkin streusel bread fresh in an airtight container. It stays moist at room temperature for up to three days. You can also store it in the fridge for a week. To reheat, pop a slice in the microwave for 15 seconds. This makes the butter melt perfectly into the crumbs. It also freezes well for easy future snacks.
Tips for Best Results
- Do not overmix the batter to keep it tender.
- Use cold butter for the streusel to get perfect crumbs.
- Check the bread at 50 minutes to avoid over-baking.
- Use plain pumpkin puree, not pumpkin pie filling.
- For Thanksgiving, double the batch to share with guests.
- Grease your pan well so the bread slides out easily.
- Let the bread cool slightly before slicing for clean cuts.
Ways to Switch It Up
- Add a handful of dark chocolate chips to the batter.
- Swap the walnuts for pecans for an extra crunch.
- Use a gluten-free flour blend for a sensitive-friendly option.
- Add a splash of vanilla extract for more depth.
- In summer, swap pumpkin for shredded zucchini for a twist.
Common Questions
Can I make this bread ahead of time?
Yes, this bread actually tastes better the next day. The spices have more time to meld together. It is perfect for stress-free holiday morning baking.
What if I don’t have a pastry cutter?
You can use two forks to cut the butter. Or, simply use your clean fingers to rub it in. The goal is to have pea-sized crumbs for the topping.
How do I know when it is done?
Insert a toothpick into the center of the loaf. It should come out clean or with dry crumbs. If you see wet batter, bake for five more minutes.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Pumpkin Streusel Bread
Ingredients
- 2 cups all -purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sal t
- 1.5 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large egg s
- 1/4 cup unsalted butter, cold and cubed (for streusel)
- 1/2 cup all -purpose flour (for streusel)
- 1/2 cup brown sugar, packed (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, salt, and spices.
- In a large bowl, whisk pumpkin puree, granulated sugar, 1/2 cup brown sugar, oil, and eggs until smooth.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Prepare the streusel by combining cold cubed butter, 1/2 cup flour, 1/2 cup brown sugar, and cinnamon in a small bowl; cut with a pastry cutter until crumbly.
- Pour the batter into the prepared loaf pan and sprinkle the streusel topping evenly over the surface.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
