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Pumpkin Streusel Bread

Pumpkin streusel bread made with moist pumpkin quick-bread and a thick cinnamon-golden crumb topping. Bake until the center is set and the toothpick comes out clean, then cool completely for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin bread dry ingredients
  • 1.75 cup all-purpose flour For the batter; measure level.
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
Pumpkin bread wet ingredients
  • 15 oz pumpkin puree One can; use plain puree.
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup brown sugar Packed; for the batter.
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
Cinnamon streusel
  • 0.5 cup all-purpose flour For the streusel topping.
  • 0.333 cup brown sugar For the streusel topping.
  • 1 tsp ground cinnamon
  • 4 tbsp cold butter Cubed and kept cold.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep oven and loaf pan
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
  2. Set the pan aside so it’s ready for batter.
Make and chill streusel
  1. Rub the streusel flour, brown sugar, cinnamon, and cold butter together until you get coarse crumbs, then chill.
  2. Chilling helps the crumb hold its shape on top while baking.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, salt, and pumpkin pie spice in a bowl until evenly combined.
Mix wet ingredients
  1. Whisk the pumpkin puree, vegetable oil, eggs, both sugars, and vanilla until smooth.
Combine and bake
  1. Fold the dry ingredients into the wet mixture just until combined, then pour the batter into the prepared pan.
  2. Cover the surface evenly with the chilled streusel crumbs.
  3. Bake for 60-65 minutes total, tenting with foil after 40 minutes if browning fast, until a toothpick comes out clean.
Cool and slice
  1. Cool the bread completely in the pan before slicing, so the crumb sets and the top stays intact.

Notes

For the best crumb topping, keep the butter cold and chill the streusel before it goes onto the batter. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze sliced bread for up to 2 months. For a lighter swap, use light brown sugar (or part brown sugar with part granulated) in the batter and streusel.