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Pumpkin Streusel Bread

A delightful pumpkin bread topped with a crunchy cinnamon streusel, perfect for autumn baking.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1 cup canned pumpkin puree Make sure to use pure pumpkin and not pumpkin pie filling.
  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla extract
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup cold unsalted butter, cubed

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, brown sugar, and vanilla extract. Stir until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
  5. In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Add the cubed butter and mix until crumbly.
Baking
  1. Pour the batter into the prepared loaf pan and sprinkle the streusel topping evenly over the batter.
  2. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

To make it dairy-free, substitute vegetable oil with coconut oil or nut butter. Keep an eye on the bread during the last 10 minutes to avoid over-browning.