PERFECT PUMPKIN STREUSEL BREAD

I can still remember the aroma wafting from my grandmother’s kitchen every fall – a symphony of cinnamon, nutmeg, and, of course, pumpkin. It was always a special occasion when she baked, and her pumpkin bread was the star. I’ve taken that memory and tweaked it just so to bring you my own version of an

Baking the Perfect Pumpkin Streusel Bread Loaf

Oh, my friend, get ready to embark on a baking adventure that will fill your kitchen with the most incredible autumn scents. This Pumpkin Streusel Bread Loaf isn’t just a recipe; it’s an experience. I’m going to walk you through every step, ensuring your loaf turns out perfectly moist, tender, and with that irresistible crunchy streusel topping. Are you ready? Let’s bake!

Ingredients You’ll Need

Before we dive into the steps, let’s gather our ingredients. This is crucial – having everything measured and ready to go will make the process so much smoother, and let’s be honest, more enjoyable!

For the Pumpkin Bread:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Step-by-Step Instructions

Alright, let’s get baking! Follow these steps closely, and I promise you’ll be rewarded with a slice of pumpkin heaven.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is important to prevent sticking!
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures the spices are evenly distributed throughout the batter.
3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Make sure there are no lumps of sugar!
4. Add the eggs, one at a time, whisking well after each addition. Then, stir in the vanilla extract.
5. Add the pumpkin puree and mix until well combined. The batter will now have that beautiful orange hue we all love!
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – overmixing develops the gluten in the flour, which can lead to a tough bread. A few streaks of flour are okay!
7. Now, let’s make the streusel! In a separate bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt.
8. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The butter needs to be cold for the streusel to be crumbly and not melt into a flat layer.
9. Pour the pumpkin bread batter into the prepared loaf pan. Spread it evenly.
10. Sprinkle the streusel topping evenly over the batter. Don’t be shy! We want a generous layer of that crunchy goodness.
11. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Check the bread after 50 minutes – every oven is different! If the streusel is browning too quickly, tent the loaf pan with foil.
12. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking and allows it to firm up.
13. Slice and enjoy! (Or, if you can resist, let it cool completely… but who can resist?!)

Success Tips for Your Pumpkin Streusel Bread Loaf

Here are a few “golden” tips to guarantee your Pumpkin Streusel Bread Loaf is a resounding success! These are the secrets I’ve learned over years of baking, and I’m so excited to share them with you.

• Measuring Flour Correctly: This is crucial! Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this compacts the flour and results in too much flour in your batter, leading to a dry bread.
• Cold Butter is Key for Streusel: Ensure your butter is very cold before cutting it into the streusel mixture. This prevents it from melting too quickly and gives you those perfect, crumbly streusel bits. You can even cube the butter and place it in the freezer for 10-15 minutes before using.
• Don’t Overbake! Pull the bread from the oven when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Overbaking will result in a dry, crumbly loaf.
• Cool Completely Before Slicing (If You Can!): While it’s tempting to dive right in, allowing the bread to cool completely helps it to firm up and makes it easier to slice. Plus, the flavors meld together even more as it cools.
• Make-Ahead & Freezing Instructions: You can bake the Pumpkin Streusel Bread Loaf 1-2 days ahead of time. Store it in an airtight container at room temperature. For longer storage, wrap the cooled loaf tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before slicing and serving.

Variations and Add-Ins

Want to get creative? Here are a few ideas to customize your Pumpkin Streusel Bread Loaf and make it your own!

• Chocolate Chips: Add 1/2 cup of chocolate chips to the batter for a chocolatey twist. Dark chocolate chips would be especially delicious!
• Nuts: Stir in 1/2 cup of chopped pecans or walnuts for added crunch and flavor. Toast the nuts before adding them to enhance their flavor even more.
• Spiced Glaze: Drizzle a simple glaze made from powdered sugar, milk, and a pinch of cinnamon over the cooled loaf for an extra touch of sweetness.
• Cream Cheese Swirl: For an extra decadent treat, try swirling a cream cheese mixture into the batter before baking. Just beat together 4 ounces of softened cream cheese, 2 tablespoons of sugar, and 1 egg yolk until smooth. Then, dollop spoonfuls of the mixture over the batter and swirl it in with a knife.

Serving Suggestions

This Pumpkin Streusel Bread Loaf is delicious on its own, but here are a few ideas to take it to the next level:

• Warm with Butter: Serve slices of the bread warm with a pat of butter. The butter will melt into the bread and create a truly indulgent experience.
• Toasted with Cream Cheese: Toast slices of the bread and spread them with cream cheese for a simple yet satisfying breakfast or snack.
• Pumpkin Spice Latte Pairing: Enjoy a slice of the bread with a warm Pumpkin Spice Latte. The flavors complement each other perfectly.
• Ice Cream Sundae: Crumble the bread over vanilla ice cream and drizzle with caramel sauce for a decadent dessert.

Beyond the Loaf: More Pumpkin Delights

If you’re like me and can’t get enough pumpkin in the fall, you’re in luck! There are so many delicious ways to enjoy this versatile ingredient. Let me share some of my other favorite pumpkin recipes that are sure to become staples in your kitchen:

If you’re looking for something a little different, but still packed with pumpkin flavor, you HAVE to try PUMPKIN PRALINE BREAD. It’s a decadent twist on the classic, with a crunchy praline topping that adds a delightful sweetness and texture. Or, for a simple and satisfying dessert, PUMPKIN CRISP is an absolute must. It’s warm, comforting, and perfect for a cozy autumn evening.

For a fun and festive treat, PUMPKIN SNICKERDOODLES are always a hit! These soft and chewy cookies are infused with pumpkin spice and coated in cinnamon sugar – a perfect combination of flavors and textures. If you’re looking for a quick and easy breakfast option, Pumpkin Spice Overnight Oats are the way to go. Prepare them the night before and wake up to a delicious and nutritious breakfast that’s ready to go.

And of course, no pumpkin recipe collection would be complete without the classic Pumpkin Bread with Cream Cheese Frosting. This is a truly decadent treat that’s perfect for special occasions. Finally, for a grab-and-go breakfast or snack, Pumpkin Cream Cheese Muffins are always a winner. They’re moist, flavorful, and filled with a creamy surprise.

A Loaf of Love

There you have it! With these instructions and tips, you’re now equipped to bake the perfect Easy Pumpkin Streusel Bread Loaf. I’m confident that you’ll impress your family and friends with this delicious treat. And more than that, I hope you’ll enjoy the process of baking, the joy of creating something beautiful and delicious with your own hands. Happy baking, friend! I just know that your pumpkin loaf will be a memorable addition to your fall baking traditions.

Lady Maria

Perfect Pumpkin Streusel Bread

This pumpkin streusel bread is a delightful autumn treat, featuring a moist and tender pumpkin bread base topped with a crunchy, cinnamon-spiced streusel. It’s easy to make and perfect for sharing with family and friends, filling your kitchen with the warm scents of fall.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling!
• 1/2 cup all-purpose flour for streusel
• 1/4 cup packed brown sugar for streusel
• 1/4 cup granulated sugar for streusel
• 1/4 cup cold unsalted butter, cut into small cubes for streusel
• 1/2 teaspoon ground cinnamon for streusel
• Pinch of salt for streusel

Equipment

• 9×5 inch loaf pan
• Mixing bowls (medium and large)
• whisk
• measuring cups and spoons
• Pastry blender or fingertips
• Wooden skewer
• wire rack
• Oven
• Grease or cooking spray
• Flour for dusting

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
4. Add the eggs, one at a time, whisking well after each addition. Then, stir in the vanilla extract.
5. Add the pumpkin puree and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. In a separate bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt (for streusel).
8. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
9. Pour the pumpkin bread batter into the prepared loaf pan. Spread it evenly.
10. Sprinkle the streusel topping evenly over the batter.
11. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Check the bread after 50 minutes. If the streusel is browning too quickly, tent the loaf pan with foil.
12. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
13. Slice and enjoy!

Notes

For best results, measure flour correctly by spooning it into the measuring cup and leveling it off. Ensure the butter for the streusel is very cold to prevent it from melting too quickly. Don’t overbake the bread; it should be moist but cooked through. Store the cooled bread in an airtight container at room temperature for up to 2 days or freeze for longer storage. To enhance the flavor, consider adding 1/2 cup of chocolate chips or chopped nuts to the batter.