Easy Streusel Pumpkin Bread
This streusel pumpkin bread is perfectly moist with a plush crumb, buttery streusel and a good amount of spices. This mash up of all my favorite recipes has led to my favorite pumpkin bread! This bread will get even better after a few days--the spices and flavors will deepen.
Servings: 1 9x5" loaf
Ingredients
For the streusel
- 1/2 cup all-purpose flour
- 6 tbsp light or dark brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 cup unsalted butter, melted
For the pumpkin bread
- 1 15 oz can pumpkin puree
- 3/4 cup vegetable oil
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1.5 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp kosher salt
- 5 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- pinch ground cloves
- 2 cups all-purpose flour
Instructions
For the streusel
- In a medium bowl, whisk together all the dry ingredients: 1/2 cup all-purpose flour, 6 tbsp light or dark brown sugar, 1/2 tsp cinnamon, and 1/4 tsp kosher salt. Pour in 1/4 cup melted butter and stir until just combined and crumbly. Set in the fridge to chill while you make the pumpkin bread.
For the pumpkin bread
- Preheat the oven to 350 and grease a 9x5 loaf pan, then line with a piece of parchment. It should be long enough that it sticks up along the long sides of the loaf pan so you can lift the pumpkin bread out later.
- In a large bowl, whisk together 15 oz pumpkin puree, 3/4 cup vegetable oil1 cup light brown sugar and 1/2 cup granulated sugar. Once combined, whisk in 2 large eggs one at a time.
- Sprinkle 1.5 tsp baking powder, 3/4 tsp baking soda3/4 tsp kosher salt over the pumpkin mixture and whisk to combine thoroughly. Repeat with 5 tsp cinnamon, 1/2 tsp freshly grated nutmeg, 1/4 tsp ground ginger and pinch ground cloves. Finally, fold in 2 cups all-purpose flour until fully combined (but don't overmix to prevent overdeveloping the gluten).
- Pour the batter into the prepared pan. Sprinkle the streusel over the top. Place pan on a baking sheet in case of overflow and place on the middle rack (remove the rack above if needed--this bread will rise a good amount!).Bake 65-80 min or until an inserted tester comes out clean (a few crumbs are okay). Mine usually takes closer to 80 minutes. If the top is browning too fast, cover loosely with foil.Let cool in the pan for 10-15 minutes. Trim any overflow on the side as needed, then remove from pan and let cool completely.
Video
Notes
Five teaspoons of cinnamon is NOT a typo--it will lend your loaf a perfect level of spice!