Description
A moist and tender pumpkin bread topped with a crunchy cinnamon streusel, perfect for fall mornings and snacks. Easy to make with simple pantry ingredients and loved by everyone.
Ingredients
- 2 ½ cups (310g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 cup packed (200g) dark brown sugar
- ½ cup (120ml) vegetable oil (can substitute with melted coconut oil)
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 ½ cups (340g) pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the Cinnamon Streusel:
- ½ cup (65g) all-purpose flour
- ⅓ cup packed (65g) brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons (57g) cold unsalted butter, cut into small cubes
- Optional: chopped pecans or walnuts for streusel
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl, whisk brown sugar, granulated sugar, and vegetable oil until combined. Add eggs one at a time, whisking well after each. Stir in pumpkin puree and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently fold together with a wooden spoon or spatula until just combined. Do not overmix; a few lumps are okay.
- In a small bowl, mix flour, brown sugar, and cinnamon for the streusel. Add cold butter cubes and use a pastry cutter or fingers to work butter into dry ingredients until coarse crumbs form. Add nuts if desired.
- Pour batter into prepared loaf pan and spread evenly. Sprinkle cinnamon streusel evenly over the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If streusel browns too fast, tent with foil halfway through baking.
- Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
[‘Do not skip the cinnamon streusel topping for the best texture and flavor contrast.’, ‘Use canned pumpkin puree, not pumpkin pie filling, for best results.’, ‘Keep butter cold when making streusel to avoid greasy texture.’, ‘Fresh spices make a big difference in flavor.’, ‘Avoid overmixing the batter to keep the bread tender.’, ‘Test doneness with a toothpick; it should come out clean or with moist crumbs.’, ‘If streusel browns too quickly, tent the bread with foil halfway through baking.’]
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Snack, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 220
- Sugar: 16
- Sodium: 180
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: pumpkin bread, cinnamon streusel, fall baking, pumpkin recipe, easy pumpkin bread, moist pumpkin bread, fall dessert