Description

This delicious Pumpkin Bread with Streusel Topping is a moist, spiced quick bread perfect for fall or anytime you crave a cozy treat. Featuring warm cinnamon, nutmeg, clove, and ginger spices combined with creamy pumpkin puree, this bread has a tender crumb complimented by a buttery, sweet streusel topping that adds a delightful crunch. Easy to make and ideal for breakfast, snack, or dessert, it’s sure to become a seasonal favorite.

Ingredients

Scale

Bread

1 1/2 cups pumpkin puree
1/4 cup vegetable oil
1/4 cup butter, melted
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
2 1/4 cups all-purpose flour

Streusel

1/3 cup light brown sugar, packed
3/4 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons butter, room temperature

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Instructions

Prepare the Streusel: In a medium bowl, combine the brown sugar, flour, and salt. Stir until well incorporated. Add the room temperature butter and mix thoroughly using a wooden spoon, hand mixer, or your hands, pressing until the mixture forms clumps resembling streusel. Place the bowl in the fridge to chill while preparing the bread batter.
Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, allowing the paper to hang over the edges for easy removal, and spray the pan lightly with non-stick cooking spray.
Mix Wet Ingredients: In a large mixing bowl, combine pumpkin puree, vegetable oil, melted butter, granulated sugar, and brown sugar. Stir until thoroughly mixed. Add eggs, vanilla extract, and sour cream; whisk until fully incorporated and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg, clove, ginger, and all-purpose flour until evenly blended.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Stir with a wooden spoon or beat with a hand mixer until the flour is fully incorporated and the batter is smooth without over-mixing.
Fold in Half the Streusel: Add half of the reserved streusel topping into the batter and gently fold it in to distribute evenly throughout.
Assemble and Add Topping: Pour the batter into the prepared loaf pan, spreading it out evenly. Sprinkle the remaining streusel topping evenly over the surface of the batter.
Bake: Place the loaf pan in the preheated oven and bake for 1 hour and 10 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with moist crumbs. If batter sticks to the toothpick, bake for an additional 5 to 10 minutes and retest.
Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for several minutes. Then lift the bread out using the parchment overhang and transfer it to a wire rack to cool completely. Slice and enjoy.

Notes

Ensure the butter for streusel is softened to room temperature for easier mixing.
Use canned or homemade pumpkin puree for best results—avoid pumpkin pie filling as it contains added spices and sugar.
For a dairy-free version, substitute sour cream with a non-dairy alternative like coconut yogurt and use oil instead of butter where possible.
Storage: Store bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheat slices gently in a toaster oven or microwave for a warm treat.

Nutrition

Serving Size: 1 slice (approx. 1/12 loaf)
Calories: 270
Sugar: 16g
Sodium: 200mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg