This Pumpkin Streusel Bread is a warm, sweet treat perfect for fall! With a spiced pumpkin batter and a crunchy streusel topping, it smells as good as it tastes.
Baking this bread feels like a cozy hug. I love slicing into it fresh out of the oven, maybe with a spread of butter. Who could resist? Plus, it’s easy to whip up! 🍞✨
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but you can make your own by roasting and blending fresh pumpkin. Just remember, avoid the spiced pumpkin pie filling!
Eggs: If you need an egg substitute, you can use ¼ cup of unsweetened applesauce or 1 mashed banana for added moisture.
Vegetable Oil: I like using melted butter for a richer flavor, but you can also use coconut oil or applesauce if you’re looking for a lighter option.
Brown Sugar: Light or dark brown sugar works well. If you don’t have either, white sugar or coconut sugar can be good alternatives, though they might slightly change the flavor.
How Do I Get My Streusel Topping Just Right?
Creating the perfect streusel topping is all about texture. You want it crumbly but not too dry. Here’s what you can do:
- Use cold butter to cut into the dry ingredients. This helps keep the crumbs crunchy.
- Combine brown sugar, flour, and cinnamon first, then cut in the butter until it resembles coarse crumbs.
- Don’t overwork it; a few larger chunks add a nice texture!
Sprinkling it evenly on top of the batter ensures each slice has that delightful crunch!
Delightful Pumpkin Streusel Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- ¼ cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
For the Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk or cream
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This scrumptious Pumpkin Streusel Bread requires about 15 minutes for preparation and 55-65 minutes for baking. Additionally, allow some time for it to cool before slicing. Total time: approximately 1 hour 30 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to ensure your bread comes out without sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Make sure everything is well combined!
3. Combine the Wet Ingredients:
In a large mixing bowl, beat the eggs and granulated sugar together until smooth. Then add in the vegetable oil, pumpkin puree, and vanilla extract, mixing everything together until fully combined.
4. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet ingredients. Stir gently just until combined. Avoid overmixing; it’s okay if small lumps remain!
5. Pour the Batter:
Pour the pumpkin batter into the prepared loaf pan, spreading it out evenly. It should look delicious already!
6. Make the Streusel Topping:
In a small bowl, mix the brown sugar, flour, and cinnamon for the streusel topping. Then, cut in the cold cubed butter until the mixture resembles coarse crumbs. You can use a pastry cutter or your fingers for this.
7. Add the Topping:
Sprinkle the streusel evenly over the top of the pumpkin batter in the loaf pan. Get creative with the amount—more lumps mean more delicious crunch!
8. Bake the Bread:
Place your loaf pan in the oven and bake for 55-65 minutes. To check doneness, insert a toothpick into the center; if it comes out clean, it’s ready! If the streusel starts to brown too quickly, cover the top loosely with foil for the last 15 minutes of baking.
9. Cool the Bread:
Once baked, let the bread cool in the pan on a wire rack for about 15 minutes. After that, carefully remove the bread from the pan to cool completely on the wire rack.
10. Optional Glaze:
If you’d like to add a glaze, in a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Drizzle this over the cooled bread for an extra touch of sweetness!
11. Enjoy!
Slice your delightful Pumpkin Streusel Bread and enjoy a slice (or two) with coffee or tea. Perfect for sharing or savoring on your own! 🍞✨
This bread is perfect for fall mornings or as a sweet treat any time of year. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree if you prefer. Just roast a small pumpkin until it’s soft, scoop out the flesh, and blend it until smooth to use in place of canned pumpkin puree.
How Do I Store Leftover Pumpkin Streusel Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week, or freeze it for up to 3 months.
Can I Adjust the Sugar in This Recipe?
Yes, you can reduce the sugar by up to ¼ cup if you prefer a less sweet bread. If you enjoy a sweeter flavor, consider adding chocolate chips or nuts for an extra treat without increasing the sugar content too much.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use ¼ cup of unsweetened applesauce, 1 mashed banana, or 1/4 cup yogurt. These alternatives will keep the bread moist and help bind the ingredients together!
