Pumpkin Bread with Streusel Topping

This moist delicious Pumpkin Streusel Bread is filled with cinnamon and brown sugar flavors. This bread has all the best flavors of fall! 

How to Make Pumpkin Bread with Cinnamon Sugar Streusel Topping: (full printable recipe at bottom of page)

Ingredients: 

For the Bread: 

• pumpkin puree
• pumpkin spice 
• ground cinnamon 
• vanilla extract 
• brown sugar
• sugar
• all purpose flour 
• baking powder
• baking soda
• salt
• eggs
• unsalted butter

For the Streusel Topping: 

• ground cinnamon 
• brown sugar
• unsalted butter 
• all purpose flour

Special Equipment: 

• electric mixer
• loaf pan
• parchment paper or non-stick spray

Instructions: 

1. To begin you’ll need to take the eggs out of the fridge out of the fridge and set them on the counter for about 30 minutes to bring them to room temperature. 
2. Then preheat the oven while you are making making the dough. It is important to give your oven time to heat. This will help the bread to cook evenly.
3. Grease or line a 9×5 inch loaf pan and set it aside. 
4. While the oven is heating beat the eggs with a mixer on low, then add the butter, brown sugar, and sugar. Mix until combined. 
5. In a separate mixing bowl combine the dry ingredients. 
6. Then with a mixer on low combine the dry mixture into the wet mixture. Add the pumpkin puree.
7. In a medium mixing bowl make the streusel topping. To do this use your hands to toss together ground cinnamon, brown sugar, unsalted butter, and all purpose flour until it reaches a crumb like texture. 
8. Next pour half the batter into the prepared loaf pan. Layer in half the streusel topping. Then pour in the remaining half of the batter. Top with remaining streusel topping. 
9. Place in preheated oven for 55 minutes to an hour or until a toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. 
10. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely.

My notes and tips for this recipe: 

• Removing the excess liquid from the pumpkin puree will improve the texture of the bread and help ensure the bread bakes evenly.
• Over lapping parchment paper in the loaf pan will make it easier to remove the bread from the pan. You can use the overlapping edges to lift the baked bread from the pan easily. 
• Because every oven is different I recommend checking the bead with a toothpick near the 55 minute mark. If it appears the streusel is getting too brown cover with foil until the bread has finished baking.

Print

Pumpkin Bread with Streusel Topping

Course Breakfast, Dessert

Cuisine American

Keyword Fall Baking, Fall Desserts, Fall Recipes, Homemade Bread, Pumpkin Bread, Pumpkin Bread with Streusel

Servings 1 loaf

Susanne Susanne

Ingredients

• 2¼ cups cup all purpose flour
• 1½ cup pumpkin puree such as libbys or homemade, I prefer to roast it in the oven at about 400 F until pumpkin is soft enough to blend it into puree easily
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs room temp
• ¾ cup unsalted butter melted and cooled
• ½ cup white sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• Streusel Topping
• 8 tablespoon Unsalted butter very cold, cut into smaller cubes, almost frozen
• ½ cup + 1 tablespoon all purpose flour
• 1-2 teaspoon ground cinnamon more you add the darker the streusel topping will bake.
• ⅓ cup brown sugar

Instructions

1. Preheat the oven to 350 F.
2. Beat the eggs with a mixer on low, add butter, sugars, vanilla. Mix again until combined.
3. In a separate mixing bowl combine dry ingredients and add to wet ingredients. Mix on low. Add pumpkin puree. I like to keep the puree wrapped in a linen or some sort of cloth and squeeze out the excess moisture, even with canned pumpkin puree. It really helps with the bread texture.
4. In a large bowl combine streusel topping ingredients until you get crumbs. The easiest is to use your hands for this!
5. Pour half of the batter into a 9 x 5 inch loaf tin (greased or lined with parchment paper). Add half of the streusel topping and carefully add another layer of batter. Top with streusel topping.
6. Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry or with a few breadcrumbs. Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely. Cut in slices and serve right away.