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Quick One-Bowl Pumpkin Bread with Easy Cinnamon Streusel

quick one-bowl pumpkin bread - featured image
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This incredibly moist and deeply spiced pumpkin bread comes together in one bowl with no mixer needed. Topped with a crunchy, buttery cinnamon streusel, it’s the perfect weeknight treat that tastes like a warm hug.

Ingredients

Scale
  • 1 ¾ cups (425g) canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. For easy removal, line with parchment paper, leaving an overhang on the two long sides.
  2. Make the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Add cold cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse, crumbly sand with some pea-sized butter pieces. Refrigerate while making the batter.
  3. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth and well combined.
  4. Add flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves directly on top of the wet mixture. Stir with a spatula or wooden spoon until just combined. Do not overmix; a few small streaks of flour are fine.
  5. Pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle the chilled streusel evenly over the top. Do not press it in.
  6. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly (around 40 minutes), tent loosely with aluminum foil.
  7. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely before slicing.

Notes

For a perfectly domed top, run a butter knife through the center of the batter (about 1 inch deep) from end to end before baking. This bread tastes even better the next day as the spices meld. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, one-bowl pumpkin bread, cinnamon streusel, easy pumpkin bread, fall baking, quick bread

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