Description
This Pumpkin Streusel Bread is a moist, spiced loaf perfect for the cozy fall season. Infused with warm cinnamon, nutmeg, and ginger, the tender pumpkin bread is topped with a buttery, sweet streusel that adds a delightful crunch to every bite. Easy to prepare and bake, this recipe makes a comforting treat for breakfast, snack, or dessert.
Ingredients
Scale
For the Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set it aside to use later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure these ingredients are evenly combined for a uniform spice distribution.
- Combine Wet Ingredients: In a large bowl, mix granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Whisk this mixture until it’s smooth and well blended to create a moist batter.
- Add Dry to Wet Ingredients: Slowly add the dry ingredients into the wet mixture. Stir just until combined; avoid overmixing to keep the bread light and tender.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan. Use a spatula to spread the batter evenly inside the pan for even baking.
- Prepare Streusel Topping: In a small bowl, blend together flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture forms crumbly clumps.
- Add Streusel on Top: Evenly sprinkle the streusel topping over the pumpkin batter in the loaf pan, making sure the entire surface is covered.
- Bake Bread: Place the loaf pan in the preheated oven. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes. Then remove it and transfer to a wire rack to cool completely before slicing and serving to preserve the texture.
Notes
- Do not overmix the batter to avoid dense bread.
- Ensure the pumpkin puree is well-pureed and not watery.
- Check doneness with a toothpick inserted in the center; it should come out clean or with just a few moist crumbs.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 2 months.
