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Wholesome Cinnamon Streusel Pumpkin Bread

cinnamon streusel pumpkin bread - featured image
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This easy fall pumpkin bread features a tender, moist crumb and a crunchy cinnamon streusel topping. It’s a simple, crowd-pleasing recipe that fills your kitchen with cozy autumn aromas.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • For the streusel:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons (42g) unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting about 2 inches hang over the long sides. Lightly spray any exposed sides with cooking spray.
  2. Make the streusel: In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or fingertips to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while making batter.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  5. Fold in dry ingredients: Add dry ingredients to wet mixture. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  6. Rest the batter: Let batter sit in bowl for 5 minutes to hydrate flour and activate baking soda.
  7. Assemble loaf: Scrape batter into prepared pan and spread evenly. Sprinkle cold streusel over top, breaking up large clumps. Press streusel down very gently.
  8. Bake for 55-65 minutes. At 45 minutes, check top; if browning too quickly, tent loosely with foil. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs (internal temperature ~200°F / 93°C).
  9. Cool in pan on wire rack for 15 minutes. Use parchment sling to lift bread out and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

For best results, keep streusel cold until ready to use to prevent sinking. Let batter rest 5 minutes before adding streusel. Bread tastes even better on day two. To freeze, wrap cooled loaf tightly in plastic wrap and foil; freeze up to 3 months.

Nutrition

Keywords: pumpkin bread, cinnamon streusel, fall recipe, easy pumpkin bread, quick bread, autumn baking

Find it online: https://twinkletaste.com/wholesome-cinnamon-streusel-pumpkin-bread-easy-fall-recipe/