Autumn is in the air, and there’s no better way to embrace the season than with a slice of freshly baked Pumpkin Bread with a decadent Streusel Topping. This recipe is the epitome of cozy, comforting, and utterly irresistible. From the moment you catch a whiff of the warm, spiced aroma wafting through your kitchen, you’ll be hooked.
Imagine sinking your teeth into a perfectly moist, flavorful pumpkin bread, crowned with a golden, crunchy streusel topping that adds a delightful textural contrast. The combination of the rich, creamy pumpkin and the warm, aromatic spices creates a depth of flavor that will transport you to a cozy autumn day, curled up with a good book and a steaming mug of your favorite beverage.
This pumpkin bread is not just any ordinary quick bread; it’s an experience that will have your family and friends raving. Whether you’re serving it for breakfast, an afternoon snack, or a special occasion, this recipe is sure to become a cherished tradition in your household.
🍁 Why You’ll Fall in Love with This Recipe ?
This Pumpkin Bread with Streusel Topping is a game-changer in the world of quick breads. What sets it apart is the perfect balance of flavors and textures. The moist, tender crumb of the pumpkin bread is perfectly complemented by the crunchy, buttery streusel topping, creating a sensational contrast that will have you reaching for another slice.
But it’s not just the taste that makes this recipe so special. The ease of preparation is another major draw. With simple, accessible ingredients and straightforward instructions, even novice bakers can achieve professional-level results. The hands-on time is minimal, allowing you to spend more time enjoying the process and the final product.
Ingredients
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 1 cup (240g) pumpkin purée (not pumpkin pie filling)
• 1/3 cup (80ml) milk
• 1 teaspoon vanilla extract
The key ingredients that make this pumpkin bread truly exceptional are the pumpkin purée and the blend of warm spices. The pumpkin purée provides a rich, creamy texture and a deep pumpkin flavor, while the cinnamon, ginger, nutmeg, and cloves create a cozy, autumnal aroma and taste that is simply irresistible.
When it comes to the streusel topping, we use a combination of all-purpose flour, brown sugar, cinnamon, and butter to create a delightful crunchy and buttery layer that complements the moist pumpkin bread perfectly. The streusel not only adds a beautiful visual appeal but also takes the overall flavor and texture to new heights.
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, and line the bottom with parchment paper for easy release.
- Make the Streusel Topping: In a small bowl, combine 1/2 cup (60g) all-purpose flour, 1/3 cup (65g) brown sugar, and 1 teaspoon ground cinnamon. Cut in 4 tablespoons (57g) of cold unsalted butter until the mixture resembles coarse crumbs. Set aside.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the 2 cups (250g) of all-purpose flour, baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- Combine the Wet Ingredients: In a large bowl, whisk together the 1 cup (200g) of granulated sugar, 1/2 cup (120ml) vegetable oil, and the 2 large eggs until well combined. Then, stir in the 1 cup (240g) of pumpkin purée, 1/3 cup (80ml) of milk, and 1 teaspoon of vanilla extract.
- Mix the Batter: Gently fold the dry ingredients into the wet ingredients with a spatula, mixing just until no dry pockets remain. Be careful not to overmix, as this can result in a tough texture.
- Assemble and Bake: Pour the pumpkin bread batter into the prepared loaf pan and smooth the top. Sprinkle the reserved streusel topping evenly over the top of the batter. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
⏱️ Timing Overview
• Cook time: 55-65 minutes
• Chill time: 10 minutes
• Cooling time: 30 minutes
• Total Time: 1 hour 50 minutes
🍴 Nutritional Information
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 4 g
• Sodium: 257 mg
• Carbohydrates: 41 g
• Fat: 15 g
• Fiber: 2 g
🌱 Recipe Adaptations for Every Diet
🍴 Elevate Your Meal with These Serving Tips
• Garnish Suggestions: Garnish the pumpkin bread with a dusting of powdered sugar, a drizzle of caramel sauce, or a dollop of whipped cream for an extra special touch.
• Beverage Pairing: This pumpkin bread pairs wonderfully with a warm mug of apple cider, a spiced latte, or a glass of your favorite fall-inspired cocktail, like a Pumpkin Spice White Russian.
👩🍳 Pro Tips for a Perfect Outcome Every Time
• Mistake 2 – Overmixing the Batter: Be gentle when folding the dry ingredients into the wet ingredients. Overmixing can develop gluten, leading to a tough, dense texture. Mix just until no dry pockets remain.
• Mistake 3 – Overbaking the Bread: Keep a close eye on the pumpkin bread as it bakes, and check it a few minutes before the recommended time. Oven temperatures can vary, and overbaking can result in a dry, crumbly texture.
💾 Smart Storage for Maximum Flavor
• Freezing: Wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: To reheat, place the pumpkin bread in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. You can also reheat individual slices in the microwave for 20-30 seconds.
❓ FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No, it’s best to use pure pumpkin purée rather than pumpkin pie filling for this recipe. Pumpkin pie filling contains added spices and sweeteners that can throw off the balance of flavors in the pumpkin bread. Stick to the pure, unsweetened pumpkin purée for the best results.
How can I make this recipe dairy-free?
To make this pumpkin bread dairy-free, simply substitute the milk with an unsweetened plant-based milk, such as almond, oat, or soy milk. You’ll also need to use a vegan butter substitute in the streusel topping. This will allow those with dairy allergies or sensitivities to enjoy this delicious fall treat.
Can I add nuts or chocolate chips to the batter?
Absolutely! You can easily customize this pumpkin bread by folding in 1/2 cup of chopped pecans, walnuts, or even semi-sweet chocolate chips. The nutty crunch or melty chocolate chips will add another layer of texture and flavor to the bread. Just be sure not to overmix when incorporating the add-ins.
How can I tell when the pumpkin bread is fully baked?
The best way to ensure the pumpkin bread is fully baked is to use a toothpick or skewer. Insert it into the center of the loaf; if it comes out clean, with no wet batter clinging to it, the bread is ready. You can also gently press the top of the loaf – it should spring back slightly when fully baked.
Can I make this recipe in a muffin tin instead of a loaf pan?
Yes, you can easily adapt this pumpkin bread recipe to make pumpkin muffins. Simply divide the batter evenly among a greased 12-cup muffin tin and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The streusel topping will work beautifully on the muffins as well.
✨ A Final Word from Our Kitchen
This Pumpkin Bread with Streusel Topping is a true autumn showstopper. From the moment you pull it out of the oven, the captivating aroma will draw everyone in. And with that first bite, you’ll understand why this recipe has become a beloved tradition in our kitchen.
Whether you’re serving it for a cozy family breakfast, a festive holiday gathering, or simply enjoying it as an afternoon treat, this pumpkin bread is sure to delight. The moist, flavorful crumb and the irresistible streusel topping make it a true culinary experience that will have your loved ones reaching for another slice.
So, what are you waiting for? Preheat your oven, gather your ingredients, and let’s bake up a little autumn magic together. This Pumpkin Bread with Streusel Topping is sure to become a new favorite in your household, just like it has in ours.
Authentic and Flavorful Pumpkin Bread With Streusel Topping
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray, and line the bottom with parchment paper for easy release.
- In a small bowl, combine 1/2 cup (60g) all-purpose flour, 1/3 cup (65g) brown sugar, and 1 teaspoon ground cinnamon. Cut in 4 tablespoons (57g) of cold unsalted butter until the mixture resembles coarse crumbs. Set aside.
- In a medium bowl, whisk together the 2 cups (250g) of all-purpose flour, baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt.
- In a large bowl, whisk together the 1 cup (200g) of granulated sugar, 1/2 cup (120ml) vegetable oil, and the 2 large eggs until well combined. Then, stir in the 1 cup (240g) of pumpkin purée, 1/3 cup (80ml) of milk, and 1 teaspoon of vanilla extract.
- Gently fold the dry ingredients into the wet ingredients with a spatula, mixing just until no dry pockets remain. Be careful not to overmix, as this can result in a tough texture.
- Pour the pumpkin bread batter into the prepared loaf pan and smooth the top. Sprinkle the reserved streusel topping evenly over the top of the batter. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
