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Cozy One-Bowl Pumpkin Bread with Cinnamon Streusel

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This incredibly moist and tender pumpkin bread comes together in one bowl with a crunchy cinnamon streusel topping. It’s the perfect easy fall bake for cozy mornings, Thanksgiving brunch, or any time you need a little warmth.

Ingredients

Scale
  • 15 oz (425 g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) packed brown sugar (light or dark)
  • 1/2 cup (120 ml) vegetable oil (or canola, melted coconut oil)
  • 2 large eggs, room temperature
  • 2 teaspoons (10 ml) vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
  • 1 teaspoon (5 g) baking soda
  • 2 teaspoons (5 g) ground cinnamon
  • 1/2 teaspoon (1 g) ground nutmeg
  • 1/2 teaspoon (1 g) ground ginger
  • 1/2 teaspoon (3 g) fine sea salt
  • For the Cinnamon Streusel:
  • 1/3 cup (40 g) all-purpose flour
  • 1/4 cup (50 g) packed brown sugar (light or dark)
  • 1 tablespoon (8 g) ground cinnamon
  • 3 tablespoons (42 g) cold unsalted butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  2. Mix the wet ingredients: In a large bowl, combine canned pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir with a spatula until smooth and well combined.
  3. Add the dry ingredients: Sprinkle flour, baking soda, cinnamon, nutmeg, ginger, and salt over the wet mixture. Stir gently just until no streaks of flour remain. A few small lumps are fine. Do not over-mix.
  4. Make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes. Use your fingers or a fork to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces.
  5. Assemble the loaf: Pour batter into prepared pan and spread evenly. Sprinkle streusel topping generously over the top, pressing down lightly so it sticks.
  6. Bake: Place pan in the center of the oven and bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  7. Cool: Let bread cool in the pan for 15 minutes. Use parchment sling to lift it out and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use room temperature eggs. Do not over-mix the batter. Check doneness with an instant-read thermometer (200°F to 205°F). Cool completely before slicing to avoid a gummy texture. Leftover slices are delicious toasted.

Nutrition

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

Find it online: https://twinkletaste.com/cozy-one-bowl-pumpkin-bread-with-cinnamon-streusel/