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Cozy Cinnamon Streusel Pumpkin Bread

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This isn’t just another pumpkin bread recipe. With a buttery, crisp streusel topping and an impossibly moist, tender crumb, this cozy cinnamon streusel pumpkin bread is the best thing you’ll bake all fall.

Ingredients

  • All-purpose flour, ½ cup (60g)
  • Light brown sugar, packed, ½ cup (100g)
  • Ground cinnamon, 1½ teaspoons
  • Unsalted butter, cold and cubed, ¼ cup (57g)
  • Pinch of salt
  • All-purpose flour, 1¾ cups (210g)
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ¼ teaspoon
  • Ground cloves, ⅛ teaspoon
  • Granulated sugar, 1 cup (200g)
  • Light brown sugar, packed, ½ cup (100g)
  • Vegetable oil, ½ cup (120ml)
  • Large eggs, 2, room temperature
  • Pumpkin purée, 1 can (15oz or 425g)
  • Vanilla extract, 2 teaspoons
  • Buttermilk, ¼ cup (60ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan and line it with a strip of parchment paper that hangs over the two long sides.
  2. Make the streusel topping first. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture looks like coarse sand with some pea-sized butter pieces still visible. Pop it in the fridge while you make the batter.
  3. Whisk the dry ingredients. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk them together well so the spices are evenly distributed. Set aside.
  4. Mix the wet ingredients. In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each. Then add the pumpkin purée, vanilla extract, and buttermilk. Whisk until everything is completely combined and smooth.
  5. Combine wet and dry. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold them together gently. Stop as soon as you no longer see streaks of flour.
  6. Layer the batter and streusel. Pour about half the batter into your prepared loaf pan and spread it evenly. Sprinkle about a third of the streusel mixture over this first layer. Then pour the remaining batter on top and spread it carefully. Finally, sprinkle the rest of the streusel evenly over the top. Press it down very lightly so it sticks to the batter.
  7. Bake. Place the pan in the preheated oven and bake for 55 to 65 minutes. At the 45-minute mark, check the bread. If the streusel is browning too quickly, tent the pan loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool. Let the bread cool in the pan for about 15 minutes. Then use the parchment paper to lift it out and transfer it to a wire rack. Let it cool completely before slicing.

Notes

Keep the streusel cold to prevent it from sinking into the batter. Don’t overmix the batter to avoid a dense, rubbery texture. Check your oven temperature with an oven thermometer for accuracy. Room temperature eggs help the batter come together smoothly. Layering some streusel in the middle creates a lovely cinnamon crunch ribbon through the bread.

Nutrition

Keywords: pumpkin bread, streusel, cinnamon, fall recipe, easy, moist, pumpkin, quick bread

Find it online: https://sunnysavory.com/cozy-cinnamon-streusel-pumpkin-bread-an-easy-fall-recipe/