PERFECT PUMPKIN STREUSEL BREAD

I can almost smell it now – the crisp autumn air, the crunch of leaves underfoot, and the unforgettable aroma of pumpkin spice wafting from the oven. My grandmother used to bake the most incredible breads during the fall months, and her secret weapon was always a generous, buttery streusel topping. I’ve spent years perfecting my own version, and now, I can honestly say I’ve captured that nostalgic magic. Today, I’m sharing all my secrets for the most amazing STREUSEL PUMPKIN BREAD you’ll ever make!

Why You’ll Absolutely LOVE This Streusel Pumpkin Bread

Okay, let’s get real. There are a million pumpkin bread recipes out there. So why should you choose this one? Because this isn’t just any pumpkin bread. This is a symphony of textures and flavors, a warm hug in every slice. We’re talking:

• Incredibly Moist Crumb: No dry, crumbly pumpkin bread here! We’re using the perfect ratio of pumpkin puree and oil to create a bread that stays tender for days.
• Bursting with Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves perfectly complements the pumpkin, creating that classic autumn flavor we all crave.
• That Glorious Streusel Topping: Oh, the streusel! That buttery, crumbly, sweet topping is the star of the show. It adds a delightful crunch and a touch of sweetness that elevates this bread to a whole new level.
• Easy to Make: Don’t let the “streusel” part intimidate you. This recipe is surprisingly simple and straightforward. I’ll walk you through every step, so you can bake with confidence.
• Perfect for Sharing (or Not!): This bread is fantastic for gifting to friends and neighbors, bringing to potlucks, or simply enjoying a slice (or two!) with a cup of coffee on a cozy afternoon.

The Ultimate Streusel Pumpkin Bread Recipe

Alright, let’s dive into the good stuff! Here’s everything you need to know to create this masterpiece. I promise, it’s easier than you think!

Ingredients:

For the Pumpkin Bread:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling!)
• 1/4 cup water

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cut into small cubes

Equipment:

• 9×5 inch loaf pan
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents the bread from sticking.
2. Make the streusel topping. In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon.
3. Cut in the cold butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter needs to be cold; this is KEY to a good streusel.
4. Set the streusel topping aside. Keep it in the fridge while you prepare the bread batter to keep the butter cold.
5. Whisk together the dry ingredients. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This ensures that everything is evenly distributed.
6. Combine the wet ingredients. In a separate bowl, whisk together the sugar, oil, and eggs until well combined.
7. Add the pumpkin puree and water. Whisk until smooth.
8. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix! A few lumps are okay. Overmixing leads to a tough bread.
9. Pour the batter into the prepared loaf pan. Spread it evenly.
10. Sprinkle the streusel topping evenly over the batter. Don’t be shy! The more streusel, the better!
11. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 55 minutes. Every oven is different.
12. Let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. This prevents the bread from becoming soggy.

Success Tips for Perfect Streusel Pumpkin Bread

Want to guarantee a perfect loaf every time? Here are my top tips:

• Measure flour accurately. The best way to measure flour is by using a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop the flour directly from the bag, as this can pack it down and result in too much flour in your batter.
• Don’t overmix the batter. Overmixing develops the gluten in the flour, which can lead to a tough bread. Mix until just combined.
• Use room temperature eggs. Room temperature eggs emulsify better, creating a smoother batter and a more tender bread.
• Check for doneness early. Start checking the bread for doneness around 55 minutes. Insert a wooden skewer into the center. If it comes out clean or with just a few moist crumbs attached, the bread is done. Overbaking will result in a dry bread.
• Let the bread cool completely before slicing. This allows the bread to set and prevents it from crumbling when you slice it. I know it’s hard to resist, but trust me, it’s worth the wait!

Variations & Add-ins to Make it Your Own

This recipe is fantastic as is, but feel free to get creative and customize it to your liking! Here are a few ideas:

• Chocolate Chips: Add 1/2 to 1 cup of chocolate chips to the batter for a chocolatey twist. Semi-sweet or dark chocolate chips work best. If you’re a real chocoholic, consider trying PUMPKIN CHOCOLATE BREAD sometime! It’s a real treat.
• Nuts: Add 1/2 cup of chopped pecans or walnuts to the batter for a nutty crunch.
• Dried Cranberries: Add 1/2 cup of dried cranberries for a festive and tangy flavor.
• Spiced Glaze: Drizzle a simple glaze made from powdered sugar, milk, and a pinch of cinnamon over the cooled bread for extra sweetness and flavor.
• Cream Cheese Swirl: For a decadent touch, swirl a cream cheese mixture (cream cheese, sugar, egg yolk) into the batter before baking.

Serving Suggestions & Storage Tips

This Streusel Pumpkin Bread is delicious on its own, but here are a few ideas to take it to the next level:

• Enjoy it warm with a pat of butter.
• Serve it with a scoop of vanilla ice cream.
• Toast it and spread it with cream cheese or ricotta.
• Pair it with a PUMPKIN SPICE LATTE for the ultimate autumn treat. Trust me, it’s a match made in heaven!

Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 2 months. Thaw overnight in the refrigerator before serving.

This recipe also makes amazing muffins! If you’re looking for a quicker bake, you might like PUMPKIN STREUSEL MUFFINS. They’re perfect for a grab-and-go breakfast.

The Science Behind the Baking

Ever wondered why certain ingredients work the way they do in baking? Let’s take a quick peek behind the curtain and understand the science that makes this bread so delicious:

• Pumpkin Puree: Pumpkin puree provides moisture, flavor, and natural sweetness. It also contributes to the tender crumb of the bread.
• Baking Soda: Baking soda is a leavening agent that reacts with the acidity in the pumpkin puree to create carbon dioxide gas, which helps the bread rise.
• Cinnamon, Nutmeg, Cloves, Ginger: These spices are essential for that classic pumpkin spice flavor. They add warmth and complexity to the bread.
• Streusel Topping: The streusel topping provides a delightful contrast in texture and sweetness. The cold butter creates a crumbly texture, while the sugars caramelize during baking, adding a touch of crunch.

If you’re looking for a simpler loaf, without the streusel, try this Pumpkin Bread Recipe.

And for those who love cream cheese, you absolutely MUST try this Pumpkin Bread with Cream Cheese Frosting

Don’t Forget the Drink!

Why not complement your freshly baked bread with a refreshing drink? I highly recommend a PUMPKIN SMOOTHIE! It’s a delicious and healthy way to enjoy the flavors of fall.

Time to Bake!

There you have it! My ultimate recipe for Streusel Pumpkin Bread. I hope you enjoy it as much as I do. Happy baking!

Perfect Pumpkin Streusel Bread

Amelia

This pumpkin streusel bread is a symphony of textures and flavors, offering a moist crumb, bursting with pumpkin spice, and topped with a buttery, crumbly streusel. Easy to make and perfect for sharing, this bread captures the nostalgic magic of autumn baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 10

Calories 350 kcal

Equipment

• 9×5 inch loaf pan
• Mixing Bowls (various sizes)
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Pastry blender or fingertips
• cooling rack
• Oven
• Parchment paper (optional, for easier loaf removal)

Ingredients

  

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree not pumpkin pie filling!
• ¼ cup water
• ½ cup all-purpose flour for streusel
• ¼ cup packed light brown sugar for streusel
• ¼ cup granulated sugar for streusel
• ¼ teaspoon ground cinnamon for streusel
• ¼ cup cold unsalted butter, cut into small cubes for streusel

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
• In a medium bowl, combine the streusel flour, brown sugar, granulated sugar, and cinnamon for the streusel topping.
• Cut in the cold butter into the dry streusel ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Ensure the butter remains cold.
• Set the streusel topping aside, keeping it in the refrigerator while preparing the bread batter.
• In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
• In a separate bowl, whisk together the sugar, oil, and eggs until well combined.
• Add the pumpkin puree and water to the wet ingredients and whisk until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing; a few lumps are acceptable.
• Pour the batter into the prepared loaf pan and spread it evenly.
• Sprinkle the streusel topping evenly over the batter.
• Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness around 55 minutes.
• Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.

Notes

For best results, measure flour accurately using a kitchen scale or the spoon and level method. Avoid overmixing the batter to prevent a tough bread. Room temperature eggs will emulsify better, creating a smoother batter. Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage. Consider adding chocolate chips, nuts, or dried cranberries for variations. If the streusel begins to brown too quickly in the oven, tent the loaf pan with foil during the last 15-20 minutes of baking.