This Pumpkin Streusel Bread is warm and inviting, perfect for fall! With a moist pumpkin base and a crunchy streusel topping, it’s like a hug in a slice.
Every bite is a mix of cozy spices and sweet goodness. I love to enjoy it with a cup of tea in the afternoon—such a cozy treat!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can also use homemade puree from roasted pumpkin. Just make sure it’s smooth without any wateriness for the best texture.
Spices: The blend of cinnamon, nutmeg, ginger, and cloves gives great warmth. If you don’t have all the spices, you can use pumpkin pie spice instead—about 2 tsp will do!
Brown Sugar: Light brown sugar adds a hint of caramel flavor to the streusel. If you’re low on it, use white sugar, but for that lovely depth, try coconut sugar as a substitute!
Butter vs. Oil: I use vegetable oil for moistness, but unsalted butter is a delicious alternative. Melt it first to mix well with the other wet ingredients.
How Do You Get the Perfect Streusel Topping?
The streusel is a key part of this bread, giving it that crunchy topping. To make it perfect:
- Use cold butter straight from the fridge; it helps create that crumbly texture.
- Combine the dry ingredients first, then mix in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Don’t overwork the streusel—just enough mixing to ensure the butter is well distributed.
Sprinkling it evenly over the batter gives a nice finish and crunchy topping to your pumpkin bread!
Delicious Pumpkin Streusel Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
For the Streusel Topping:
- ¾ cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 tsp ground cinnamon
- 6 tbsp cold unsalted butter, cubed
For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp milk or cream
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and 55-65 minutes to bake, plus a little time to cool. Make sure to plan for around 2 hours in total from start to enjoying your delicious bread!
Step-by-Step Instructions:
1. Prep the Oven and Loaf Pan:
First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. This is important to ensure your bread comes out perfectly.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and all the spices (cinnamon, nutmeg, ginger, cloves, and salt). Make sure everything is well combined, so the flavors are evenly spread out.
3. Combine Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Mix well until it’s smooth and creamy—this will be the heart of your delicious bread!
4. Combine Wet and Dry Mixtures:
Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix! Stir until you just see no more flour. This keeps the bread nice and soft.
5. Fill the Loaf Pan:
Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly so it cooks evenly in the oven.
6. Make the Streusel Topping:
In a separate bowl, mix together the flour, brown sugar, and cinnamon for the streusel. Add the cold cubed butter and use a pastry cutter or your fingers to mix until it looks like coarse crumbs. This topping is what makes your bread extra delicious!
7. Add Streusel Over the Batter:
Evenly sprinkle the streusel over the batter in the loaf pan. Make sure it’s spread out nicely for that perfect crusty topping.
8. Bake the Bread:
Place your loaf pan in the preheated oven and bake for about 55-65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready! If the topping browns too quickly, loosely cover the loaf with foil in the last 10-15 minutes of baking.
9. Cool the Bread:
Once done, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before glazing.
10. Make the Glaze:
To whip up the glaze, mix the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. You want it to be drizzle-able, so adjust with more milk if necessary.
11. Serve and Enjoy!
Once the bread is cool, slice it up and drizzle the glaze over each piece. Enjoy your moist, spiced pumpkin bread with its crunchy streusel topping and sweet glaze. It’s perfect for breakfast, a snack, or served with your favorite warm drink!
This Pumpkin Streusel Bread is sure to be a hit, warm your home with its wonderful aroma, and bring smiles all around. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! You can absolutely use fresh pumpkin. Just roast your pumpkin, scoop out the flesh, and puree it until smooth, ensuring there’s no excess water for the best texture in your bread!
How Should I Store Leftover Pumpkin Streusel Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap slices tightly and freeze them for up to 2 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make this Pumpkin Bread Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder and other ingredients are gluten-free as well!
How Can I Adjust the Sweetness of the Bread?
If you prefer a less sweet bread, reduce the granulated sugar in the mix by ¼ cup. You can adjust the sweetness further by controlling the amount of glaze you use on top!
