Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger These dry ingredients form the base of your Pumpkin Streusel Bread. The all-purpose flour gives the bread its structure. Baking soda and baking powder help it rise. The spices add warmth and flavor, creating that cozy, holiday vibe. - 1 cup canned pumpkin puree - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract The wet ingredients bring moisture and sweetness. Canned pumpkin puree creates a rich, smooth texture. Both sugars add sweetness and a hint of caramel flavor. Oil keeps the bread soft, while eggs help it rise and bind together. Vanilla adds a lovely aroma. - ½ cup chopped walnuts or pecans Adding nuts can enhance the texture. They provide a nice crunch. If you love nuts, fold them into the batter for a delightful surprise in every slice. - ½ cup all-purpose flour - ¼ cup brown sugar - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, cold and cubed - ¼ cup rolled oats The streusel topping is what makes this bread special. Its crumbly texture contrasts with the soft bread. The combination of flour, brown sugar, and cinnamon gives it a sweet, spiced flavor. Cold butter is key to achieving that perfect crumb. Oats add a hearty touch. - Preheat your oven to 350°F (175°C). - Grease a 9x5-inch loaf pan or line it with parchment paper. - In a medium bowl, mix together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Set this aside for later. - In a large bowl, combine 1 cup of canned pumpkin puree, ½ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. - Mix these ingredients until the mixture is smooth and well combined. - Gradually fold the dry ingredients into the wet ingredients. Stir until just combined. - Be careful not to overmix; this keeps the bread light. If you like, fold in ½ cup of chopped walnuts or pecans for added texture and flavor. - Pour the batter into the prepared loaf pan. Spread it evenly. - To make the streusel topping, mix ½ cup of all-purpose flour, ¼ cup of brown sugar, ½ teaspoon of ground cinnamon, and ¼ cup of cold, cubed unsalted butter in a medium bowl. - Use a fork or pastry cutter to mix until the mixture looks like coarse crumbs. Stir in ¼ cup of rolled oats. - Sprinkle the streusel topping evenly over the batter. - Bake in the preheated oven for 55 to 60 minutes. Check if a toothpick comes out clean from the center. If the top browns too fast, cover it loosely with aluminum foil. - Allow the bread to cool in the pan for about 10 minutes. - Carefully remove it from the pan and let it cool completely on a wire rack. - Ensure proper measurements: Use a kitchen scale for accuracy. This helps get the right texture. - Avoid overmixing batter: Stir gently until just combined. This keeps your bread light and fluffy. - Achieving the perfect streusel texture: Mix cold butter with flour and sugar until crumbly. This creates a nice texture on top. - Suggestions for variations in streusel ingredients: Try adding chopped nuts or spices for extra flavor. You can use almonds or pecans for a crunch. - Best ways to serve Pumpkin Streusel Bread: Slice the bread warm and spread with butter or cream cheese. Dust with powdered sugar for a pretty touch. - Pairing options for a delicious experience: Enjoy this bread with coffee or tea. It also pairs well with a scoop of vanilla ice cream. {{image_2}} You can make Pumpkin Streusel Bread even more fun by adding extras. Chocolate chips give a sweet twist. Dried fruits like cranberries or raisins add chewiness. You can also add spices, like cardamom or cloves, for a warm taste. Each of these changes brings new flavor to your bread. Get creative! If you need a gluten-free version, it’s simple! You can use gluten-free flour blends instead of all-purpose flour. Look for a mix that contains xanthan gum for the best results. This swap keeps the bread light and fluffy. It’s a great way for everyone to enjoy this treat. Want to make this bread a bit healthier? You can lower the sugar. Try using only ¼ cup of granulated sugar and ¼ cup of brown sugar. Another option is to replace oil with unsweetened applesauce. This swap keeps the bread moist without extra fat. These small changes make a big difference without losing flavor. To store Pumpkin Streusel Bread at room temperature, wrap it tightly in plastic wrap. This keeps the bread soft and fresh. Place it in a cool, dry area. It can last for about 2-3 days this way. If you want it to last longer, consider refrigerating it. The cold air helps keep it fresh. For long-term storage, freezing is best. First, let the bread cool completely. Wrap it well in plastic wrap and then foil. This keeps out air and moisture. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat, slice the bread and warm it in the oven. Set your oven to 350°F (175°C) and heat for about 10-15 minutes. This makes it warm and tasty again. You can also microwave slices for about 20-30 seconds. Pumpkin Streusel Bread stays fresh for about 2-3 days at room temperature. In the fridge, it can last about a week. If frozen, it is best enjoyed within three months. Always check for signs of spoilage before eating, like mold or an off smell. Pumpkin puree is pure pumpkin. It has no added sugar or spices. Pumpkin pie filling, however, has added sugar, spices, and sometimes preservatives. When making Pumpkin Streusel Bread, always use pumpkin puree. This gives the bread the right flavor and texture. Yes, you can use fresh pumpkin. Start by peeling, chopping, and cooking the pumpkin until soft. Then, mash it to make puree. You will need about 2 cups of fresh pumpkin. Drain excess water to avoid soggy bread. The taste will be fresh and vibrant. To check if your bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. If it has batter on it, bake for a few more minutes. Keep an eye on the top. If it browns too fast, cover it loosely with foil. Yes! You can turn this bread into muffins. Just pour the batter into a muffin tin. Fill each cup about two-thirds full. Bake at the same temperature for about 20-25 minutes. Check with a toothpick to see if they are done. If you want to skip nuts, try using seeds like pumpkin or sunflower seeds. You could also add chocolate chips for sweetness. Dried fruits like raisins or cranberries make a tasty addition too. Choose what you like for a fun twist! This blog post covered everything you need to make Pumpkin Streusel Bread. We explored the ingredients, from dry and wet to optional add-ins. You learned step-by-step how to prepare, combine, and bake, plus some handy tips along the way. Consider trying flavor variations or healthier swaps for an extra twist. Proper storage extends its life, so remember those tips. Enjoy this warm, tasty treat with family or friends. With these insights, you’ll bake with confidence and delight every time.

Pumpkin Streusel Bread

Indulge in the deliciousness of Pumpkin Streusel Bread with this easy recipe! Perfect for fall and holiday gatherings, this moist bread features a delightful streusel topping that adds a sweet crunch. With simple ingredients and minimal prep time, you can create a comforting treat that the whole family will love. Click through to explore the recipe and make this delightful bread today!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup canned pumpkin puree (not pumpkin pie filling)

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar

½ teaspoon ground cinnamon

¼ cup unsalted butter, cold and cubed

¼ cup rolled oats

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a medium bowl, whisk together 1 ½ cups of flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

      In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well incorporated.

        Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If using, fold in the chopped nuts.

          Pour the batter into the prepared loaf pan and spread it evenly.

            To make the streusel topping, combine ½ cup flour, brown sugar, cinnamon, and cubed cold butter in a medium bowl. Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. Stir in the rolled oats until combined.

              Sprinkle the streusel topping evenly over the top of the batter.

                Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean. If the bread appears to be browning too quickly, cover it loosely with aluminum foil during baking.

                  Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                      - Presentation Tips: Slice the bread and serve warm with a pat of butter or cream cheese on top. For added charm, dust with powdered sugar and place on a decorative plate.