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Best One-Bowl Pumpkin Bread with Cinnamon Streusel

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This one-bowl pumpkin bread with cinnamon streusel is incredibly moist, easy to make, and perfect for fall gatherings. The streusel topping adds a buttery, cinnamon-sugar crust that makes every bite special.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups (about 375g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) water or milk
  • For the streusel:
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (65g) packed brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ cup (56g) cold unsalted butter, cut into small cubes
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ⅓ cup packed brown sugar, 1 tablespoon cinnamon, and a pinch of salt. Add the cold, cubed butter. Use a fork, pastry cutter, or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse sand with some pea-sized clumps. Refrigerate while you make the batter.
  3. In a large mixing bowl, whisk together the dry ingredients: 1 ¾ cups flour, 1 cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.
  4. Make a well in the center of the dry ingredients. Add 1 ½ cups pumpkin puree, ½ cup vegetable oil, 2 room-temperature eggs, 1 teaspoon vanilla, and ¼ cup water or milk. Stir with a wooden spoon or spatula until just combined. Do not overmix; the batter will be thick and slightly lumpy.
  5. Pour the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Sprinkle the chilled streusel evenly over the batter. Do not press it in.
  7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel browns too quickly, tent with foil after about 40 minutes.
  8. Cool in the pan for 15 minutes, then lift out using the parchment paper and transfer to a wire rack. Cool completely before slicing (about 1 to 2 hours).

Notes

Don’t overmix the batter; mix until just combined. Use room temperature ingredients for best results. Check baking soda freshness. Measure flour correctly by spooning and leveling. Chill the streusel before adding to the batter. Use a light-colored metal pan for even browning. Let the bread cool completely before slicing for clean slices.

Nutrition

Keywords: pumpkin bread, one-bowl pumpkin bread, cinnamon streusel, fall baking, easy pumpkin bread, moist pumpkin bread

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