Description
This delightful Pumpkin Bread with Streusel Topping is a perfect autumn treat featuring moist, spiced pumpkin bread topped with a buttery, cinnamon streusel. Easy to prepare and baked to golden perfection, it’s ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients for Bread
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients for Bread
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup water
- 1 teaspoon vanilla extract
Streusel Topping
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract until the mixture is smooth and uniform.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare Streusel Topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.
- Assemble and Add Topping: Pour the pumpkin bread batter into the prepared loaf pan and smooth the top with a spatula. Evenly sprinkle the streusel topping over the batter.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs.
- Cool: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to ensure the bread stays moist and tender.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Streusel topping can be made ahead and refrigerated for convenience.
- Store the bread in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Check baking time as ovens vary; start checking at 55 minutes.
