Spiced Pumpkin Streusel Bread for Fall Mornings (Print Version)
Warm, spiced Pumpkin Streusel Bread with a buttery crumb topping. This homemade pumpkin bread recipe is perfect for autumn baking.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ For the Pumpkin Bread Base
01 -
1 ½ cups (180g) all-purpose flour
02 -
1 cup (200g) granulated sugar
03 -
½ cup (100g) packed light brown sugar
04 -
1 teaspoon baking powder
05 -
1 teaspoon baking soda
06 -
2 teaspoons pumpkin pie spice
07 -
½ teaspoon salt
08 -
1 cup (240g) canned pumpkin puree (100% pure)
09 -
2 large eggs, at room temperature
10 -
½ cup (120ml) vegetable oil
11 -
1 teaspoon vanilla extract
→ For the Buttery Streusel
12 -
½ cup (60g) all-purpose flour
13 -
¼ cup (50g) packed light brown sugar
14 -
1 teaspoon pumpkin pie spice
15 -
¼ cup (25g) old-fashioned oats
16 -
¼ cup (56g) unsalted butter, cold and cubed
→ Garnish (Optional)
17 -
Powdered sugar for dusting
18 -
Cream cheese glaze
# Instructions:
01 -
First things first, let's get that loaf pan ready. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper leaving an overhang; this makes lifting the bread out so much easier, trust me. In a large bowl, whisk together your flour, both sugars, baking powder, baking soda, pumpkin pie spice, and salt. I just love how the spices bloom as they mix; it already smells like fall! Make sure there are no lumpy bits of brown sugar hiding in there. This step is pretty straightforward, but a good whisk ensures everything is evenly distributed for a consistent bake. Honestly, I sometimes get a little flour dust on my nose, but it's all part of the process!
02 -
In a separate, medium-sized bowl, whisk together your canned pumpkin puree, eggs, vegetable oil, and vanilla extract until it’s all smooth and beautifully orange. I always give it a good sniff here; that pumpkin aroma is just delightful! This is where the magic really starts to happen, as these ingredients will bring all the moisture and flavor to our Pumpkin Streusel Bread. Make sure the eggs are fully incorporated; you don't want any stray whites hanging around. I once rushed this and ended up with a slightly uneven texture, so take your time here. It's a simple step, but a crucial one for a tender loaf.
03 -
Now, gently pour your wet pumpkin mixture into the dry ingredients. Stir them together with a spatula until just combined. And I mean *just* combined! Overmixing is the enemy of tender bread; it develops the gluten too much and can make your Pumpkin Streussel Bread tough. Lumps are totally okay here, hon; don't stress about a perfectly smooth batter. This is where I often make a tiny mess, but the emerging scent of pumpkin and spice is always my reward. You're aiming for a thick, moist batter that smells absolutely incredible. No need for an electric mixer, a good arm and a spatula are all you need!
04 -
In a small bowl, whisk together the streusel ingredients: flour, brown sugar, pumpkin pie spice, and those lovely old-fashioned oats. Then, using your fingertips or a pastry blender, cut in the cold, cubed butter until you have a crumbly mixture. It should resemble coarse crumbs, some bigger, some smaller – that's the charm of streusel! This is where my hands usually get a little messy, but it's so satisfying to feel those buttery crumbs come together. I've tried using melted butter before, and it just doesn't create the same delightful crunch; cold butter is key for that perfect streusel for our Pumpkin Streusel Bread.
05 -
Pour the bread batter into your prepared loaf pan, spreading it evenly with your spatula. Then, generously sprinkle that glorious streusel topping all over the top. Don't be shy; we want a good, thick layer of those buttery crumbs! Place the loaf pan into your preheated oven at 350°F (175°C). Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the Pumpkin Streusel Bread comes out clean. I always start checking around 50 minutes because oven temperatures can vary, and I've definitely overbaked a loaf or two in my day. The kitchen will smell amazing, I promise!
06 -
Once baked, let the Pumpkin Streusel Bread cool in the pan for about 10-15 minutes on a wire rack. This helps it firm up and makes it easier to remove. Then, carefully lift it out of the pan (that parchment paper overhang is a lifesaver!) and let it cool completely on the wire rack. I know, waiting is the hardest part! But trust me, letting it cool properly allows the flavors to meld and the bread to set, giving you the best slice. Slice it up and enjoy that homemade goodness, perhaps with a cup of coffee or tea. This Pumpkin Streusel Bread is truly a fall delight!
# Notes:
01 -
Don't overmix the batter; it makes the bread tough, I learned that the hard way.\nThis bread freezes beautifully; wrap slices tightly for a quick future treat.\nNo pumpkin pie spice? A mix of cinnamon, nutmeg, ginger, and cloves works just fine.\nServe warm with a dollop of cream cheese frosting for an extra special touch.
# Tools You'll Need:
01 -
9x5 inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
spatula
05 -
pastry blender (optional)
06 -
wire rack
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g