Pumpkin Bread With Streusel - Moist and soft pumpkin bread with a brown sugar swirl and topped with a buttery cinnamon streusel topping.
Thanksgiving is this week! This is the last of my pumpkin recipes for the pumpkin season, and honestly this Pumpkin Bread With Streusel would be a perfect addition to thanksgiving breakfast! This quick bread would be perfectly balanced and not over sweet. You can make these into muffins! Made with pumpkin puree, and strong pumpkin flavor!
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Why you should make this Pumpkin Bread With Streusel
If this recipe just doesn't scream flavors of fall, I am not sure what will! This easy pumpkin bread recipe will be a perfect addition to your Thanksgiving day or morning!
Moist pumpkin bread: This recipe guarantees a moist loaf bread every time! It's easy when using pumpkin puree, eggs, sugar, and oil for an irresistibly tender slice in every time .
Warm spices: This pumpkin bread has a cozy blend of ground cinnamon and pumpkin pie spice.
Crumb topping: A buttery crumb topping of brown sugar, cinnamon, and flour adds a sweet, textured finish to your pumpkin bread.
Ingredient List - Pumpkin Bread With Streusel
Additionally, I have provided some key ingredients for Pumpkin Bread With Streusel that you might not have on hand. For a full list of ingredients, check out the recipe card below!
- Vegetable Oil: This is used in the pumpkin bread batter using a neutral flavored oil like, canola or sunflower oil.
- All-Purpose Flour: Have the perfect texture using a reliable all-purpose flour like King Arthur.
- Vanilla Extract: Using a splash of high-quality vanilla extract, such as Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract.
- Streusel Ingredients: Create the crumb topping by combining cold butter with light brown sugar, ground cinnamon, and all purpose flour.
- Pure Pumpkin Puree: Make sure you are using pumpkin PUREE and not pumpkin pie filling! Use a trusted brand like Libby's 100% Pure Pumpkin Puree.
- Cold Butter: Ensure a buttery, crumbly texture by using quality European-style unsalted butter.
- Light Brown Sugar: Adds great texture to your pumpkin bread! Use a reliable light brown sugar brand, such as Domino.
Tips and tricks to make the batter
Next, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below.
- Begin with a cinnamon swirl: mix brown sugar and cinnamon, set aside.
- Create a crumb topping: combine cold European-style unsalted butter, light brown sugar, ground cinnamon, and all-purpose flour; refrigerate.
- For the pumpkin bread batter: whisk dry ingredients; beat eggs, granulated sugar, and light brown sugar until fluffy; gradually add vegetable oil; incorporate Libby's 100% Pure Pumpkin Puree and Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract; mix in dry ingredients.
- Assemble the bread: pour half the batter into a prepared pan, sprinkle cinnamon swirl evenly, top with the remaining batter, and distribute the refrigerated streusel topping over the batter.
- Bake at 325°F for 50-55 minutes, checking for doneness after 50 minutes using the toothpick test.
- Cool the bread in the pan for 10-15 minutes before transferring it to a wire rack for further cooling.
What I used to make this Pumpkin Bread With Streusel
Mixing Bowls: Use a large bowl for mixing dry and wet ingredients.
Whisk: Handy for whisking together dry ingredients and beating eggs.
Electric Hand Mixer or Stand Mixer: Makes it easier to beat eggs and combine wet ingredients thoroughly.
Measuring Cups and Spoons: For accurate measurement of ingredients like flour, sugar, and spices.
Loaf Pan (9x5-inch): The baking vessel for your pumpkin bread. Grease and line it for easy removal.
Parchment Paper: Optionally used to line the loaf pan, making it easier to lift the bread out.
Cooling Rack: Essential for cooling the baked bread evenly.
Small Bowl for Cinnamon Swirl: To combine brown sugar and cinnamon for the swirl.
Medium Bowl for Streusel Topping: To mix cold butter, light brown sugar, cinnamon, and flour for the streusel.
Spatula: For folding and combining ingredients.
Baking Sheet (Optional): Placing the loaf pan on a baking sheet can help prevent the bottom from over-baking.
Cooking Spray or Oil: For greasing the loaf pan unless using parchment paper.
frequently asked questions
Why did my bread sink in the middle?
Overmixing the batter or opening the oven door too early can lead to sinking. Follow the recommended mixing times and avoid opening the oven too soon.
How do I know when the bread is done baking?
Perform the toothpick test: if it comes out with a few moist crumbs attached, the bread is done.
What do I do if my streusel is too crumbly or dry?
Add a little more cold butter or a splash of water until you achieve a crumbly texture.
Can I make this recipe into muffins?
Absolutely! Follow the same instructions, adjusting the baking time to 18-22 minutes for muffins or until a toothpick comes out with a few moist crumbs attached.
Storing and freezing
To store this Pumpkin Bread With Streusel, allow it to cool completely before wrapping it tightly in plastic wrap or aluminum foil to retain moisture. Keep the wrapped loaf in an airtight container at room temperature for the first day, and thereafter, refrigerate for an extended shelf life.
Freezing
For freezing, tightly wrap the cooled pumpkin bread with streusel in plastic wrap and then in aluminum foil to prevent freezer burn. Place it in a labeled, airtight freezer bag, and freeze for up to three months.
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Recipe
Pumpkin Bread With Streusel
Ingredients
For the cinnamon swirl
- ¼ cup brown sugar packed
- 2 teaspoons ground cinnamon
For the pumpkin Bread
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 cup vegetable oil
- 1 cup Libby's pumpkin puree not pumpkin pie filling
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour spoon and leveled.
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
For the Streusel topping
- 4 tablespoon unsalted butter cold cut to pea size.
- 1 teaspoon pumpkin pie spice
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup All Purpose Flour
Instructions
For the cinnamon swirl
- In a small bowl combine the brown sugar and the cinnamon and use a fork to combine evenly. Set aside.
For the streusel
- In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a "shaggy" look. There should be no flour streaks. This will take a few minutes, but make sure you can't see any more flour. You want big chunks
- Once the crumb topping is done, set in the fridge while you make the pumpkin bread
For the bread
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease a 9×5-inch loaf pan with cooking spray, and you can also line it with parchment paper for easy removal.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice.
- In a medium to large mixing bowl, using an electric hand mixer or stand mixer, beat the eggs, granulated sugar, and light brown sugar together for about 1-2 minutes on medium-high speed. Make sure the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- With the mixer on low speed, gradually add the vegetable oil and mix until fully combined, about 30 seconds. Then, add the pumpkin puree and pure vanilla extract, mixing until everything is well incorporated.
- Gradually add the dry ingredients mixture to the wet ingredients, and mix on low speed just until the wet and dry ingredients are fully combined, ensuring there are no flour streaks remaining. Scrape down the sides and bottom of the bowl to ensure thorough mixing.
- Pour half of the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the cinnamon sugar evenly across the top. Pour the rest of the batter on top of the cinnamon sugar. Then evenly distribute the streusel on top of the pumpkin batter making sure it is covering the entire
- Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Baking times may vary, so keep an eye on it after the 50-minute mark.
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