This Easy Streusel Pumpkin Bread is the perfect autumn treat—a moist, spiced pumpkin bread topped with a buttery, sweet streusel. It's an ideal way to celebrate the flavors of fall, filling your kitchen with the warm scent of pumpkin and spices.
Why You’ll Love This Recipe
There's something special about the combination of pumpkin, warm spices, and a crumbly streusel topping that screams cozy fall mornings. This recipe brings all of those flavors together in a wonderfully moist and tender bread. It’s super simple to make, and the butteriness of the streusel pairs perfectly with the spiced pumpkin bread. Whether you’re enjoying it as an afternoon snack, breakfast, or dessert, this bread will become a fall favorite. Plus, it's the kind of dish that makes your home smell like a bakery!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (15 oz) pumpkin puree
- ¼ cup buttermilk
- ½ cup chopped walnuts (optional)
Streusel Topping:
- ⅓ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup rolled oats
- ¼ cup unsalted butter, softened
- ¼ teaspoon ground cinnamon
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. If using, fold in the walnuts.
- For the streusel topping, combine the flour, brown sugar, oats, cinnamon, and butter in a small bowl. Use a fork or your fingers to mix until crumbly.
- Pour the batter into the prepared loaf pan and sprinkle the streusel topping evenly over the batter.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Servings: 10 servings
Variations
- Add-ins: Try adding chocolate chips, dried cranberries, or shredded coconut to the batter for an extra burst of flavor.
- Spices: Adjust the amount of cinnamon or add a pinch of ground allspice or cardamom for a different spice profile.
- Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
- Nuts: If you're not a fan of walnuts, try pecans or almonds for a slightly different texture and flavor.
Storage/Reheating
- Storage: Store your pumpkin bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and refrigerate it for up to 1 week.
- Freezing: You can freeze the bread for up to 3 months. Wrap it in plastic wrap and foil before placing it in a freezer bag. To reheat, simply let it thaw overnight at room temperature.
- Reheating: To enjoy the bread warm, slice it and heat it in the microwave for 15-20 seconds or pop it in a toaster oven.
FAQs
1. Can I make this bread without buttermilk?
Yes, you can substitute buttermilk with an equal amount of milk and a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes to sour before using it in the recipe.
2. How can I make the streusel topping extra crunchy?
To make the streusel even crunchier, you can increase the amount of oats or add a few tablespoons of chopped nuts to the topping.
3. Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly in this recipe and is often more convenient. Just make sure it's 100% pure pumpkin with no added spices or sugars.
4. Can I substitute the walnuts?
Absolutely! You can use pecans, almonds, or even skip the nuts entirely if you prefer a nut-free version.
5. Can I use margarine instead of butter?
While you can substitute margarine for butter, it might slightly alter the taste and texture. Butter gives the bread a richer, more flavorful taste.
6. Is this bread suitable for breakfast?
Yes, this bread is perfect for breakfast! It's soft, spiced, and pairs wonderfully with a hot cup of coffee or tea.
7. Can I make mini loaves instead of one large loaf?
Yes, you can divide the batter into smaller loaf pans (such as 3 mini 5x3-inch pans). Reduce the baking time to about 40-50 minutes, checking for doneness with a toothpick.
8. Can I add chocolate chips to the batter?
Yes, chocolate chips are a great addition! About ½ cup of mini chocolate chips will blend well into the batter without overpowering the pumpkin flavor.
9. Why did my bread sink in the middle?
This could happen if the batter was overmixed or if the oven temperature was too low. Make sure to mix until just combined, and check your oven temperature with a thermometer.
10. Can I add a glaze on top of the bread?
Yes! You can drizzle a simple glaze made of powdered sugar and milk over the bread once it’s cooled for an extra sweet touch.
Conclusion
This Easy Streusel Pumpkin Bread is a comforting and flavorful treat that’s perfect for fall. With its spiced pumpkin base and sweet, buttery streusel topping, it's the ideal way to enjoy the season's best flavors. Whether you’re baking it for a family gathering, a cozy breakfast, or a quick snack, it’s sure to impress!
Easy Streusel Pumpkin Bread
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This Easy Streusel Pumpkin Bread is the ultimate autumn dessert, featuring a moist, spiced pumpkin bread topped with a delicious, buttery streusel. A perfect fall treat that fills your kitchen with the sweet aroma of pumpkin and spices. Ideal for breakfast, a snack, or dessert, this simple yet comforting recipe is sure to become a seasonal favorite.
Ingredients
- ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (15 oz) pumpkin puree
- ¼ cup buttermilk
- ½ cup chopped walnuts (optional)
Streusel Topping:
- ⅓ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup rolled oats
- ¼ cup unsalted butter, softened
- ¼ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined. If using, fold in the walnuts.
- For the streusel, mix the flour, brown sugar, oats, cinnamon, and butter in a small bowl until crumbly.
- Pour the batter into the prepared loaf pan and sprinkle the streusel topping over the batter.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Add-ins: Try chocolate chips, dried cranberries, or shredded coconut for a twist.
- Gluten-Free: Substitute with gluten-free flour blend for a gluten-free option.
- For a crunchier streusel, add more oats or chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
