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Easy Cinnamon Streusel Pumpkin Bread Recipe

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This moist, tender pumpkin bread is topped with a generous, buttery cinnamon streusel that bakes into a golden, crunchy crust. It’s the perfect cozy treat for breakfast, snack, or dessert, and it comes together in just over an hour with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 can (15 oz / 425g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • For the Cinnamon Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ½ cup (100g) packed brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ cup (57g) cold unsalted butter, cut into small cubes
  • ¼ cup (30g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with a strip of parchment paper, leaving an overhang on the long sides.
  2. Make the streusel: In a medium bowl, whisk together ½ cup flour, ½ cup brown sugar, and 1 tablespoon cinnamon. Add cold cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse sand with some pea-sized butter chunks. Stir in nuts if using. Refrigerate while making the batter.
  3. Mix dry ingredients: In a separate bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Cream sugar and oil: In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat with a hand mixer on medium speed for about 2 minutes until it looks like wet sand.
  5. Add wet ingredients: Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract and the entire can of pumpkin puree. The batter may look curdled; that’s normal.
  6. Combine wet and dry: With mixer on low speed, gradually add dry ingredients to wet ingredients. Mix just until no streaks of flour remain. A few lumps are fine. Do not over-mix.
  7. Layer batter and streusel: Pour half of the batter into the prepared loaf pan and spread even. Sprinkle about half of the cold streusel over the batter. Carefully pour remaining batter on top and spread gently. Sprinkle remaining streusel on top, pressing down lightly so it sticks.
  8. Bake: Place pan on middle rack of preheated oven. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool: Let bread cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out of pan and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

Don’t over-mix the batter to avoid a tough loaf. Keep the streusel cold for crunchier results. Use room temperature eggs. For best results, let the bread cool completely before slicing. The bread can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, easy pumpkin bread, fall baking, pumpkin recipe, streusel topping

Find it online: https://sparklespoon.com/easy-cinnamon-streusel-pumpkin-bread-recipe/