Pumpkin Streusel Bread: My Ultimate Cozy Fall Loaf!
Pumpkin Streusel Bread
Pumpkin Streusel Bread just feels like a warm hug, doesn’t it? Every autumn, as soon as the leaves begin their vibrant transformation and there’s that unmistakable crisp whisper in the morning air, my kitchen starts craving pumpkin. It’s an undeniable pull towards all things cozy, whether it’s this beloved bread or even something like my go-to pumpkin spice cream cheese swirl muffins.
This isn’t just another Pumpkin Streusel Bread; it’s the pumpkin bread – the one I’ve lovingly tweaked and tasted, had a few ‘learning opportunities’ (we don’t say fails here, right?), and finally perfected over years of happy baking. It’s got that unbelievably moist crumb we all dream of, packed with warm spices that truly capture the essence of fall. For anyone who shares this seasonal obsession and is always on the hunt for new ways to use fresh pumpkin, like delightful no-egg dessert options, you understand this dedication!
But the true secret weapon, the crown jewel that truly elevates this recipe, is the irresistible Pumpkin Bread Streusel Topping. This buttery, sugary, crunchy crown transforms every slice, taking it from really good to oh my goodness you have to try this – pure autumn magic in every bite!
Pumpkin Streusel Bread: My Ultimate Cozy Fall Loaf!
Course: BreadsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThis moist Pumpkin Streusel Bread is the ultimate autumn treat, featuring a tender, spiced pumpkin loaf generously topped with a buttery, crisp brown sugar streusel.
Ingredients
For the Pumpkin Bread:
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 cup pumpkin puree (not pie filling)
¼ cup milk
For the Streusel Topping:
½ cup all-purpose flour
¼ cup packed light brown sugar
¼ teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into small pieces
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Stir in the pumpkin puree and milk until just combined. The mixture might look a little curdled, which is normal.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into the prepared loaf pan and spread evenly.
- To make the Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter pieces.
- Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form. Sprinkle the streusel evenly over the top of the pumpkin bread batter in the pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean (except for melted streusel). If the streusel starts to brown too quickly, you can lightly tent the loaf with foil.
- Let the pumpkin bread cool in the pan on a wire rack for 15 minutes before carefully lifting it out by the parchment paper overhang. Transfer to the wire rack to cool completely before slicing and serving.
Notes
- The Perfect Crumb: Don’t overmix your batter! Overmixing develops gluten, which can lead to a tough, dense pumpkin bread. Mix until just combined, a few lumps are totally okay.
- Streusel Secrets: Make sure your butter for the streusel is COLD and cut into small pieces. This creates those distinct, crunchy crumbs. Using your fingertips is best for that perfect texture, embracing the slight mess!
- Pumpkin Puree Power: Always use 100% pumpkin puree, not pumpkin pie filling. Pie filling has added spices and sugar that will throw off the flavor balance of this specific recipe.
