This Pumpkin Streusel Bread is a cozy treat perfect for fall! It’s moist and packed with warm pumpkin flavors, topped with a crunchy streusel that makes every bite tasty.
Nothing beats the smell of this bread baking in the oven! I love enjoying a slice with my morning coffee—it’s the best way to start the day and get that fall feeling! ☕🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread for structure. If you’re gluten-free, consider using a gluten-free all-purpose blend instead.
Pumpkin Puree: Canned pumpkin puree works great, but you can also make your own by cooking and mashing fresh pumpkin. Just be sure to use plain pumpkin, not pumpkin pie filling.
Vegetable Oil: While I use vegetable oil for moisture, you can substitute with melted coconut oil or unsweetened applesauce for a healthier option.
Spices: The mixture of spices is key to that cozy flavor. Feel free to adjust according to your taste. If you don’t have nutmeg or cloves, cinnamon alone can still be lovely.
Buttermilk: If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for about 5 minutes to sour it.
How Can I Get That Perfect Streusel Topping?
The streusel topping is what makes this bread extra special! To get that crumbly texture, here are some tips:
- Use cold butter: It helps create the right texture. Cut it into small cubes before adding to the dry ingredients.
- Combine with fingers or a pastry cutter: You want to mix until it looks like coarse crumbs, not a smooth dough.
- Chill the streusel: Keeping it cold before adding on top of the bread helps it stay crunchy when baked.
With these tips, you’ll have a delightful pumpkin streusel bread that’s bursting with flavor and sure to impress everyone. Enjoy baking!
Pumpkin Streusel Bread Recipe
Ingredients
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups canned pumpkin puree
- 1/4 cup buttermilk or milk
- 1 teaspoon vanilla extract
For the Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Time Needed
You’ll need about 20 minutes to prepare the ingredients, with an additional 60 to 70 minutes for baking. After baking, allow the bread to cool for about 20 minutes before serving. In total, plan for approximately 2 hours including cooling time. Perfect for a relaxed afternoon!
Step-by-Step Instructions
1. Prepare the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and mix using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Set this aside in the refrigerator to keep it cold and crumbly.
2. Preheat Oven and Prepare the Loaf Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or spray, or line it with parchment paper for easy removal after baking.
3. Mix Dry Ingredients for the Bread:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, ginger). This ensures the leavening agents and spices are evenly distributed.
4. Mix Wet Ingredients:
In a larger bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, buttermilk, and vanilla extract. Whisk until everything is smooth and combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain!
6. Assemble the Bread:
Pour half of the batter into the prepared loaf pan. Sprinkle half of the streusel mixture over the batter. Add the rest of the batter on top, followed by the remaining streusel, ensuring it’s evenly spread.
7. Bake:
Place the loaf pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, if the top browns too quickly, cover it loosely with aluminum foil.
8. Cool:
Once baked, remove it from the oven and let it cool in the pan on a wire rack for about 20 minutes. Carefully take the bread out of the pan to cool completely on the wire rack.
9. Prepare the Glaze (Optional):
If you’d like to add a glaze, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle it over the cooled bread for an extra touch of sweetness.
10. Serve:
Slice the bread and enjoy it warm or at room temperature. It’s perfect with a hot beverage, making your taste buds happy on any chilly day!
Enjoy your delicious Pumpkin Streusel Bread!
This treat combines moisture from the pumpkin with a delightful streusel topping, making it a wonderful addition to any gathering or simply a cozy night in. Happy baking!
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes, you can use fresh pumpkin! Just cook and puree the pumpkin until smooth, making sure to use plain pumpkin without added spices or sugars. Remember that fresh pumpkin can have a bit more moisture, so adjust the recipe as necessary by reducing other liquid ingredients slightly.
How Do I Store Leftover Pumpkin Streusel Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, it can be wrapped tightly in plastic wrap and frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in the oven or microwave.
Can I Use Olive Oil Instead of Vegetable Oil?
Yes, you can substitute olive oil for vegetable oil, but it may slightly alter the flavor profile of the bread. A mild olive oil works best to maintain that delicious pumpkin taste without overpowering it.
Is There a Gluten-Free Option for This Recipe?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just be sure your blend contains xanthan gum, which helps provide structure and texture to baked goods.
