Description
Warm, spiced, and irresistibly moist, this Pumpkin Streusel Bread combines the cozy flavors of fall with a buttery, crisp crumble topping — perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin purée
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- For Streusel Topping:
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, combine pumpkin purée, oil, eggs, vanilla extract, brown sugar, and granulated sugar.
- Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- In a small bowl, mix flour, sugars, cinnamon, and cold butter with a fork until crumbly.
- Sprinkle the streusel evenly over the batter, pressing lightly to adhere.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy warm or at room temperature.
Notes
For a dairy-free option, use coconut oil instead of butter. Add nuts or chocolate chips for extra texture. Store at room temperature for up to 3 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American