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Cozy Pumpkin Bread with Streusel Crumb Topping

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This moist and tender pumpkin bread is topped with a crunchy, buttery streusel that stays crisp after baking. It’s the perfect fall treat, easy to make with simple ingredients, and tastes even better the next day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) water or milk
  • ¾ cup (95g) all-purpose flour (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ¾ cup flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and cut in with a pastry cutter or fingertips until pea-sized crumbs form. Refrigerate while making batter.
  3. In a large bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ½ cup packed brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a separate medium bowl, whisk together pumpkin puree, oil, eggs, vanilla, and water or milk until smooth.
  5. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Sprinkle streusel evenly over batter, pressing down gently. Use all of the streusel.
  8. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use room temperature eggs and cold butter for streusel. Do not overmix batter. Bread tastes even better on the second day. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, streusel, fall baking, quick bread, pumpkin recipe

Find it online: https://cravemila.com/cozy-pumpkin-bread-with-streusel-crumb-topping/