PUMPKIN STREUSEL BREAD PERFECTION

I can almost smell it now – the comforting aroma of cinnamon and pumpkin filling the kitchen, a memory forever etched in my mind from my grandmother’s house every October. She always had a loaf of warm, spiced bread waiting for us after a day of raking leaves, and it was pure magic. It’s a memory I cherish, and now, I recreate it every year. Today, I’m sharing all my secrets for the most amazing Pumpkin Streusel Bread | Moist & Cozy Fall Treat you’ll ever make!

The Ultimate Guide to Baking Perfectly Moist Pumpkin Streusel Bread

Fall is officially here, and what better way to celebrate than with a slice of warm, comforting, and utterly delicious Pumpkin Streusel Bread? This isn’t just any pumpkin bread; it’s a moist, tender loaf packed with pumpkin spice, topped with a buttery, crumbly streusel that will have everyone begging for more. Seriously, this recipe is a game-changer. Think of it as autumn in every bite!

I know baking can sometimes feel intimidating, but trust me, this recipe is incredibly straightforward. I’m going to walk you through each step, sharing all my tips and tricks for achieving that perfect, bakery-worthy loaf. Get ready to impress your family and friends with this stunning fall treat!

What Makes This Pumpkin Streusel Bread So Special?

Let’s be honest, there are a million pumpkin bread recipes out there. So, what sets this one apart? It all comes down to a few key factors:

• Incredible Moisture: We’re using a combination of pumpkin puree and oil to ensure a super moist and tender crumb that stays that way for days.
• Perfect Spice Blend: The blend of cinnamon, nutmeg, ginger, and cloves creates a warm, inviting aroma and flavor that perfectly complements the pumpkin.
• Buttery Streusel Topping: The star of the show! This streusel is made with butter, flour, brown sugar, and cinnamon, creating a crumbly, sweet topping that adds the perfect textural contrast to the soft bread.
• Easy to Make: Despite its impressive appearance and flavor, this bread is surprisingly easy to make. We’re using simple ingredients and straightforward techniques.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. This is crucial for a smooth baking experience. Make sure you have everything measured out and ready to go!

For the Pumpkin Bread:

• All-Purpose Flour: 2 1/2 cups (300g)
• Baking Soda: 1 teaspoon
• Baking Powder: 1 teaspoon
• Salt: 1/2 teaspoon
• Ground Cinnamon: 1 teaspoon
• Ground Nutmeg: 1/2 teaspoon
• Ground Ginger: 1/4 teaspoon
• Ground Cloves: 1/4 teaspoon
• Granulated Sugar: 1 cup (200g)
• Brown Sugar: 1/2 cup (100g), packed
• Vegetable Oil: 1/2 cup (120ml)
• Eggs: 2 large
• Pumpkin Puree: 1 cup (245g), not pumpkin pie filling
• Vanilla Extract: 1 teaspoon

For the Streusel Topping:

• All-Purpose Flour: 1/2 cup (60g)
• Brown Sugar: 1/4 cup (50g), packed
• Ground Cinnamon: 1/2 teaspoon
• Cold Unsalted Butter: 1/4 cup (57g), cut into small cubes

Step-by-Step Instructions: Let’s Bake!

Okay, let’s get baking! Follow these steps carefully, and you’ll be enjoying a slice of warm Pumpkin Streusel Bread in no time. Remember, I’m here to guide you every step of the way!

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This is important for easy removal of the bread later on.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Make sure everything is well combined; this ensures the spices are evenly distributed throughout the bread.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Get rid of any lumps in the brown sugar.
4. Add the eggs, one at a time, whisking well after each addition. This helps to emulsify the mixture and create a smooth batter.
5. Stir in the pumpkin puree and vanilla extract. The batter will start to look nice and orange!
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough bread. A few streaks of flour are okay.
7. Now, let’s make the streusel topping. In a small bowl, combine the flour, brown sugar, and cinnamon.
8. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed and still slightly cold.
9. Pour the batter into the prepared loaf pan. Spread it evenly.
10. Sprinkle the streusel topping evenly over the batter. Don’t be shy! The more streusel, the better!
11. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it! Ovens can vary, so start checking for doneness around 55 minutes. The top should be golden brown. If the top starts to brown too quickly, tent it with foil.
12. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly.
13. Slice and enjoy! Preferably with a warm cup of coffee or tea. Pure bliss!

Success Tips for Perfect Pumpkin Streusel Bread

Want to guarantee a perfect loaf every time? Here are my top tips for success:

• Measure your flour correctly. The best way to measure flour is to use a kitchen scale. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour.
• Don’t overmix the batter. Overmixing develops the gluten in the flour, leading to a tough bread. Mix until just combined, and a few streaks of flour are okay.
• Use room temperature eggs. Room temperature eggs emulsify more easily, resulting in a smoother batter.
• Let the bread cool completely before slicing. This allows the bread to set properly and prevents it from crumbling.
• Store the bread properly. Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze it for up to 2 months.

Variations and Add-Ins

Want to put your own spin on this Pumpkin Streusel Bread? Here are a few ideas to get you started:

• Chocolate Chips: Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.
• Nuts: Add 1/2 cup of chopped pecans or walnuts to the batter or streusel topping for added crunch.
• Dried Cranberries: Add 1/2 cup of dried cranberries to the batter for a tart and festive flavor.
• Cream Cheese Swirl: Before adding the streusel topping, swirl a mixture of softened cream cheese, sugar, and vanilla extract into the batter.
• Maple Glaze: Drizzle the cooled bread with a maple glaze made from powdered sugar and maple syrup.

Serving Suggestions

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

• Warm it up and serve it with a dollop of whipped cream or vanilla ice cream.
• Toast it and spread it with butter or cream cheese.
• Use it to make French toast for a decadent breakfast.
• Serve it alongside a bowl of chili or soup for a comforting fall meal.

More Fall Baking Inspiration

If you’re looking for more delicious fall baking recipes, be sure to check out some of my other favorites. For a dessert that is incredibly decadent, try PUMPKIN PRALINE BREAD. It’s nutty, sweet, and utterly irresistible. If you prefer a more rustic dessert, you can’t go wrong with PUMPKIN CRISP. And for a fun and festive treat, try baking a batch of PUMPKIN SNICKERDOODLES. They are always a crowd-pleaser! For a quick and easy breakfast, you will absolutely adore Pumpkin Spice Overnight Oats. If you want to take your pumpkin bread to the next level, try Pumpkin Bread with Cream Cheese Frosting. It’s the perfect combination of sweet and tangy! And for a delightful breakfast or brunch option, don’t miss my recipe for Pumpkin Cream Cheese Muffins. They are moist, flavorful, and utterly addictive!

Make-Ahead and Freezing Instructions

This Pumpkin Streusel Bread is perfect for making ahead of time. You can bake it a day or two in advance and store it tightly wrapped at room temperature. The flavors will actually meld and deepen over time!

To freeze the bread, let it cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. To thaw, transfer the bread to the refrigerator overnight or to room temperature for a few hours.

Troubleshooting Tips

Sometimes, baking doesn’t go exactly as planned. Here are a few common issues and how to fix them:

• Bread is dry: Make sure you’re measuring your flour correctly and not overbaking the bread.
• Streusel is too dry: Add a tablespoon or two of melted butter to the streusel mixture until it reaches the desired consistency.
• Bread is sinking in the middle: This can be caused by using too much baking soda or baking powder, or by opening the oven door too often during baking.
• Streusel is burning: Tent the bread with foil during the last 15-20 minutes of baking.

Enjoy Your Delicious Pumpkin Streusel Bread!

There you have it – my foolproof recipe for the most amazing Pumpkin Streusel Bread you’ll ever taste! I hope you enjoy making and sharing this cozy fall treat with your loved ones. It’s the perfect way to celebrate the season and create lasting memories. Happy baking!

Lady Maria

Pumpkin Streusel Bread Perfection

This Pumpkin Streusel Bread recipe delivers a moist and cozy fall treat, perfect for celebrating the season. It features a tender pumpkin bread infused with warm spices and topped with a buttery, crumbly streusel that will impress your family and friends.

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 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon for bread
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon for streusel

Equipment

• 9×5 inch loaf pan
• measuring cups and spoons
• Mixing bowls
• whisk
• Pastry blender or fingers
• Wooden skewer or toothpick
• wire rack
• Oven
• spoon
• knife

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
4. Add the eggs, one at a time, whisking well after each addition.
5. Stir in the pumpkin puree and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough bread. A few streaks of flour are okay.
7. Now, let’s make the streusel topping. In a small bowl, combine the flour, brown sugar, and cinnamon.
8. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be evenly distributed and still slightly cold.
9. Pour the 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. Keep an eye on it! Ovens can vary, so start checking for doneness around 55 minutes. The top should be golden brown. If the top starts to brown too quickly, tent it with foil.
12. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
13. Slice and enjoy!

Notes

For best results, measure flour accurately using a kitchen scale or the spoon and level method. Don’t overmix the batter to avoid a tough bread. Store the cooled bread tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months. Add chocolate chips, nuts, or dried cranberries for variations. For a richer flavor, use melted butter in the streusel. A cream cheese swirl can also be added to the batter before baking.