Perfect Pumpkin Streusel Bread
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.
Equipment
- 9x5 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 9x5 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.