Pumpkin Bread with Streusel Topping
Pumpkin Bread With Streusel Topping - Super moist and perfectly spiced pumpkin Bread baked with a buttery streusel topping! It's seriously the best pumpkin bread recipe and will surely be a fall staple in your kitchen!
INGREDIENTS
Streusel Topping
- ⅔ Cup (80g) All-Purpose Flour
- 3 Tablespoons (37g) Light Brown Sugar
- 2 Tablespoons Granulated Sugar
- 1 Teaspoon Ground Cinnamon
- ¼ Cup (56g | 4 Tbsp) Unsalted Butter cold is fine
Pumpkin Bread
- 2 Cups (240g) All-Purpose Flour
- 2 ½ Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Ground Cinnamon
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Fine Salt
- 1 ¼ Cup (283g) Pure Pumpkin Puree (not pumpkin pie filling)
- 1 Cup + 2 Tablespoons (225g) White sugar
- ⅔ Cup (133g) Neutral Oil (avocado, canola or vegetable oil)
- 1 Teaspoons Vanilla Paste or Extract
- 2 Whole Large Eggs room temp
Instructions
- Preheat Oven & Prep Loaf Pan - Place a rack in the center of your oven and preheat to 350ºF (176ºC). Butter a 9x5 inch (23 x 13 cm) loaf pan and line with a parchment sling inside, lengthwise with a 1 to 2 inch (2.5 to 5 cm) overhang.
- Make Streusel Topping – In a small bowl, combine flour, brown sugar, white sugar, and cinnamon. Add cubed cold butter and using your fingertips, work the butter into the flour mixture until crumbs form. Set aside.⅔ Cup (80g) All-Purpose Flour3 Tablespoons (37g) Light Brown Sugar2 Tablespoons Granulated Sugar1 Teaspoon Ground Cinnamon¼ Cup (56g | 4 Tbsp) Unsalted Butter
- Combine Dry Ingredients - In a medium sized bowl combine flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Set aside.2 Cups (240g) All-Purpose Flour2 ½ Teaspoons Pumpkin Pie Spice1 Teaspoon Ground Cinnamon1 ½ Teaspoons Baking Powder½ Teaspoon Baking Soda½ Teaspoon Fine Salt
- Combine Wet Ingredients - In a large bowl, add pumpkin puree, sugar, oil and vanilla and mix until well combined. About 2 minutes on medium speed. You can use a stand mixer fitted with a paddle attachment, hand held mixer or whisk by hand. 1 ¼ Cup (283g) Pure Pumpkin Puree (not pumpkin pie filling)1 Cup + 2 Tablespoons (225g) White sugar⅔ Cup (133g) Neutral Oil (avocado, canola or vegetable oil)1 Teaspoons Vanilla Paste or ExtractNext, add the eggs and whisk until well combined. Scrape down the sides and bottom of the bowl as needed.2 Whole Large Eggs
- Combine Wet & Dry Ingredients - Sift dry ingredients into the wet ingredients and using a silicone spatula, mix until no dry pockets of flour remain. Do not overmix.
- Transfer & Add Streusel - Transfer batter to your prepared loaf pan. Then evenly sprinkle the streusel on top of the batter, making sure to cover the whole surface.
- Bake - Bake for at least 1 hour, then check for doneness. If the top is still jiggly, bake for an additional 5 to 15 minutes or until an inserted toothpick comes out clean. Do not overbake! (mine took 1 hour and 10 minutes) Tent with foil after 40 to 45 minutes to prevent the top from getting too browned.
- Serve & Enjoy - Allow the pumpkin bread to cool in the pan for 15 minutes before removing from the pan. Cool completely on a wire rack and enjoy!
Notes
Doneness - Every oven runs differently. Check for doneness after 1 hour. If the top is still jiggly, bake for an additional 5 to 15 minutes or until an inserted toothpick comes out clean. Mine took 1 hour and 10 minutes.
Tent with Foil - After 4o to 45 minutes, loosely tent the top of the pumpkin bread with foil to prevent the top from getting too browned.
Storage - Store in an airtight container at room temperature for up to 4 days. It's even more moist the next day!
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